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Bread

Rice Bread

A yeast‑leavened loaf made with rice, flour, water, milk, sugar, salt, and optional butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Rice Bread

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 rice and sponge

  1. Steam the rice with half of the liquid until soft in a double boiler.

  2. In a mixing bowl, combine sugar, salt, and fat (if used) with the remaining liquid (½ cup).

  3. When lukewarm, add the yeast and ½ cup of flour to the mixture.

  4. Allow the sponge to rise until very light.

Knead and bake

  1. Add the cooled rice and the rest of the flour, kneading thoroughly.

  2. Allow the dough to rise until it doubles in size.

  3. Form into a loaf, place in a pan, and let it rise until nearly reaching the top of the pan.

  4. Bake at 350°F (175°C).

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 + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Rice + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

  4. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Cooked rice
Adds moisture and a soft, tender crumb to the loaf.
Yeast
Ferments the sugars and produces gas that makes the loaf rise.
Wheat flour
Forms gluten during kneading, giving the bread its structure.
Sugar
Feeds the yeast and adds mild sweetness and browning.
Butter or other fat
Softens the crumb and adds richness and moisture.

The step that matters

Let the sponge rise until very light. The sponge builds the yeast population before the rest of the flour and rice are added. Underproofing leaves too little gas for a light loaf, while the dough still needs its later rises to develop structure and volume.

“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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