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Bread

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A cornmeal bread made with bread sponge, milk, salt, and water, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and milk 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 ↓

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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.

Mix the dough

  1. In a large bowl, combine the cornmeal and bread sponge.

  2. Add enough water to wet the mixture.

  3. Stir in the milk and salt.

Rise and shape

  1. Let the mixture rise until doubled in size.

  2. Knead the dough well and place it in a baking pan.

Bake

  1. Bake in a preheated oven at 350°F (175°C) for 1.5 hours.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cornmeal
Forms the bulk of the bread and gives it its corn flavor and crumb.
Bread sponge
Its fermentation makes the dough rise and adds a tangy, yeasty flavor.
Milk
Adds moisture and richness, softening the crumb and aiding gentle browning.

The step that matters

Letting the mixture rise until doubled. The fermenting sponge produces gas that lightens the dough. If it rises too little, the cornbread will bake up dense and heavy, so wait for the full doubling before shaping and baking.

“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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