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Bread

Bread Raised Once

Bread raised once, made with flour, salt, yeast, lukewarm water, and coated with sweet drawn butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bread Raised Once

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. Sift the flour into a large bowl and add the salt.

  2. Slowly pour in lukewarm water and add the yeast while stirring constantly.

  3. Mix thoroughly, adding flour until a stiff dough forms.

  4. Knead the dough on a floured surface for 20 minutes, adding flour to prevent sticking.

Shape and rise

  1. Divide the dough into loaves and shape them as desired.

  2. Place the loaves in pans and coat the tops with a light layer of sweet drawn butter.

  3. Set the pans in a warm place to rise, covering lightly to keep off dust.

  4. When the loaves have doubled in size, make a ½ inch deep slit across the top of each loaf.

Bake and finish

  1. Bake in a preheated oven at 350°F (175°C) for 1 hour, checking occasionally to maintain heat.

  2. Remove the loaves from the pans immediately after baking to prevent softening of the crust.

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 + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Provides the gluten network that gives the bread its structure and chew.
Yeast
Produces gas as it ferments, causing the dough to rise and become airy.
Salt
Strengthens gluten and controls the pace of yeast fermentation for flavor.
Sweet drawn butter
Coats the loaf tops, adding richness and encouraging a soft, golden browned crust.

The step that matters

Letting the loaves double before baking. Under-proofed loaves stay dense and may burst oddly in the oven, while over-proofed loaves collapse. Yeast gas must fill the gluten structure to the right volume before heat sets it.

“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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