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To Make Good Bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

To Make Good Bread

Ingredients

Directions

  1. Sift the flour and warm it in a dry place.

  2. If using milk, scald it and let it cool to lukewarm.

  3. Mix the warm milk with the yeast and add to the flour.

  4. If desired, melt the shortening and add it to the mixture.

  5. Knead the dough until smooth, keeping it as soft as possible.

  6. Let the dough rise in a warm place until doubled in size.

  7. Shape the dough into loaves and place in well-buttered pans.

  8. Allow the loaves to rise again before baking.

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).

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

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