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Bread

Unleavened Bread for Sacramental Purposes

A simple unleavened bread made with flour, cream, salt, and water, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and cream are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Unleavened Bread for Sacramental Purposes

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Sift the flour into a dish, add the salt and cream, and rub together thoroughly.

  2. Moisten with cold water until the mixture is the consistency of thick pie crust.

  3. Knead and roll the dough for 15 minutes.

Shape the cakes

  1. Roll out to about ¼ inch thick and cut into 4‑inch square cakes.

  2. Mark each cake into half‑inch squares with a knife for easy breaking.

  3. Prick each square with a fork to prevent blistering.

Bake

  1. Lay on floured baking tins and bake in a 400°F (200°C) oven, being careful not to scorch or burn.

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. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

White flour
Forms the main structure of the dough when moistened and kneaded.
Thick sweet cream
Adds fat and richness, giving the bread a tender texture.

The step that matters

Bake without scorching. Thin, unleavened dough has little moisture and no rising to protect it, so it can scorch or burn quickly in a hot oven. Watching it closely keeps the cakes golden rather than dark and bitter.

“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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