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Bread

Milk Rising Bread

A yeast bread made by mixing milk and water, letting the batter rise, then forming dough and baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Milk Rising Bread

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Combine milk and warm water in a bowl.

  2. Add flour to create a batter as stiff as pound cake batter.

  3. Set the batter in a vessel of warm water to rise at a uniform temperature.

  4. Stir the batter occasionally, but do not shake it.

Make the dough and bake

  1. Once risen, pour the batter over enough flour to make a dough like yeast bread.

  2. Knead the dough well and place it in pans to rise.

  3. When it has risen nicely, bake in a slow oven at 300°F (150°C).

  4. During the second rising, keep the dough close and warm.

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 + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + breadtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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
Its gluten-forming proteins and starch build the structure that holds the bread's shape and crumb.
Milk
Its milk sugars and proteins help the crust brown and give the crumb a softer, moister texture.

The step that matters

Stir the batter occasionally, but do not shake it. The batter rises by trapping gas in its network of gluten and starch. Shaking knocks out those gas bubbles and deflates the batter, so the dough rises poorly later.

“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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