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Bread

Milk Yeast for Batter Bread

A simple bread made by fermenting a batter of warm water, sweet milk, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Milk Yeast for Batter Bread

Ingredients

Directions

Make the batter

  1. Stir warm water, sweet milk, and salt together in a bowl.

  2. Gradually add flour to make a thin batter.

Let it rise

  1. Cover the bowl and place it in a warm spot in winter or in the sun in summer.

  2. If near a fire, turn it often and keep it tightly covered.

  3. Stir occasionally until the batter rises well.

Make the bread

  1. Use the batter to make bread around 11 or 12 o'clock.

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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 batter, which the bread is built from.
Sweet milk
Adds moisture and richness, softening the crumb and aiding browning.

The step that matters

Keep the batter warm and covered while it rises. Yeast activity depends on warmth; too cold and the batter rises slowly, while too hot or exposed it can over-ferment or dry out and form a crust.

“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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