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Rice Bread

Rice bread is a yeast‑leavened loaf made with rice, wheat flour, 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 starter

  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.

  3. Add the yeast and ½ cup of flour to the mixture.

  4. Allow the mixture to rise until very light.

Make the dough

  1. Add the cooled rice and the rest of the flour.

  2. Knead the dough thoroughly.

  3. Allow the dough to rise until doubled in bulk.

Shape and bake

  1. Form the dough into a loaf.

  2. Place the loaf in a pan.

  3. Let the loaf rise until nearly reaching the top of the pan.

  4. Bake at 350°F (175°C) until golden.

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 to produce gas that makes the dough rise.
Wheat flour
Its gluten forms the elastic structure that holds the loaf together.
Sugar
Feeds the yeast and helps the crust turn golden in the oven.
Butter
Adds fat for a softer crumb and richer flavour.

The step that matters

Cool the rice before adding it. Yeast is killed by high heat, so rice still hot from steaming could stop the dough from rising. Letting the rice cool first protects the yeast's ability to ferment and lift the loaf.

“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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