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Bread

Bread Making

A recipe for making loaves, rolls, and biscuits using flour, milk, butter, lard, yeast, salt, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Bread Making

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. In a large bowl, combine flour, milk, melted butter, lard, yeast, salt, and sugar.

  2. Knead the dough until smooth and elastic.

  3. Divide the dough into four parts.

  4. Set aside one part for frying.

Shape and cook

  1. Shape the remaining dough into loaves, rolls, and biscuits.

  2. Heat lard in a frying pan.

  3. Fry the reserved dough pieces until golden brown.

  4. Bake the loaves, rolls, and biscuits in a preheated oven at 350°F (175°C) until golden.

  5. Taste the baked goods before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the dough once mixed and kneaded.
Milk
Adds moisture and helps the dough become soft and pliable.
Butter
Adds fat for tenderness and flavour, and helps the crumb stay soft.
Lard
Adds fat for tenderness and helps the pieces brown when fried or baked.
Yeast
Produces gas that makes the dough rise and become light.
Sugar
Feeds the yeast and adds sweetness and browning.

The step that matters

Knead the dough until smooth and elastic. Kneading develops the gluten network that traps the gas yeast produces. Under-kneaded dough rises poorly and bakes dense, while the stretch of a smooth, elastic dough shows it is ready.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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