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Bread Raised Twice

Bread raised twice using milk or water, yeast, salt, sugar, lard, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Bread Raised Twice

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.

Prepare the dough

  1. In a large bowl, measure out the flour and reserve 1 pint in a cup.

  2. Make a well in the center of the remaining flour and add sugar, salt, and yeast.

  3. Heat the milk until be warm by mixing it with boiling water, then pour it into the well.

  4. Mix well with a strong spoon, then add lard and knead the dough for 20 to 30 minutes.

  5. Cover the dough and let it rise overnight.

Shape and bake

  1. In the morning, knead the dough again and shape it into loaves.

  2. Let the loaves rise for 1 hour.

  3. Preheat the oven to 350°F (175°C) and bake the loaves for 50 minutes.

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).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, 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 gluten network that gives the bread its structure.
Yeast
Ferments the dough, producing gas that makes the loaves rise.
Lard
Adds fat that tenderizes the crumb and softens the texture.
Milk
Adds moisture and richness to the dough and helps browning in the crust.
Sugar
Feeds the yeast and adds a little sweetness and browning.

The step that matters

Kneading the dough for 20 to 30 minutes. Kneading develops the gluten network so the dough can trap the gas yeast produces; under-kneaded dough rises poorly and bakes up dense.

“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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