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Bread with a Bread Mixer

A yeast bread made with milk, water, lard or butter, sugar, salt, flour, and a bread mixer.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Bread with a Bread Mixer

Oven, in the book's wordsA fairly hot oven

Ingredients

Directions

Make the dough

  1. Scald the milk and pour it over the lard or butter to dissolve.

  2. In a bread mixer, combine the milk and water.

  3. When lukewarm, add the dissolved yeast, sugar, and salt.

  4. Stir until thoroughly mixed.

  5. Add 2 to 3 cups of sifted flour and beat with a spoon until light.

  6. Add the remaining flour.

  7. Adjust the kneader and knead slowly for 15 minutes until a ball forms.

  8. Set the dough to rise in a warm place, covered, overnight.

  9. Cut away from the kneader with a knife and knead for 10 minutes.

  10. Transfer to a floured board and knead by hand for 5 minutes.

Shape and bake

  1. Shape into loaves and place in bread pans.

  2. Let rise until nearly at the top of the pans.

  3. Bake in a fairly hot oven for 30 minutes, reducing the heat after 10 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour 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
Forms the gluten network that gives the bread its structure and chew.
Yeast
Produces gas as it ferments, making the dough rise and become light.
Milk
Adds tenderness, softness, and some browning from its milk sugars.
Lard or butter
Adds fat that tenderizes the crumb and softens the texture.
Sugar
Feeds the yeast and helps the crust brown.

The step that matters

Kneading the dough thoroughly. Kneading develops the gluten network that traps the gas from the yeast. Under-kneaded dough 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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