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Bread Raised Twice

A yeast bread made with flour, sugar, milk, water, lard, and yeast, baked after two rises.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and milk 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. Measure out the flour and reserve 1 pint in a cup.

  2. Place the remainder in a bread pan and make a well in the middle.

  3. Add sugar, salt, and yeast.

  4. Mix in the milk that has been warmed by adding boiling water. Beat well with a strong spoon.

  5. Add lard.

  6. Knead the mixture for 20 to 30 minutes.

Rise and shape

  1. Let it rise overnight.

  2. Knead again.

  3. Shape into loaves.

  4. Let them rise for 1 hour.

Bake

  1. Bake in a preheated oven at 350°F (175°C) 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. Flour + milktop 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. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Flour and milk 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 and chew.
Yeast
Produces gas as it ferments, which makes the dough rise.
Milk
Adds moisture and richness, softening the crumb and aiding browning.
Lard
Adds fat, which tenderizes the crumb and keeps the bread soft.
Sugar
Feeds the yeast and promotes browning in the crust.

The step that matters

Knead the mixture for 20 to 30 minutes. Kneading develops the gluten network that traps the gas from the yeast. Under-kneading leaves a weak structure that 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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