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Bread

Neily Bread

A simple bread made from wheat, milk or cream, and water, baked in a muffin pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Neily Bread

Oven, in the book's wordsA very hot oven

Ingredients

Directions

The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. In a bowl, combine 3 cups of freshly ground wheat with ½ cup of milk or cream.

  2. Add enough cold water to make a thick batter and stir quickly.

  3. Preheat muffin pans until very hot and oil them well.

  4. Fill the pans to the top with the thick batter.

Bake

  1. Bake in a very hot oven at 400°F (200°C) for 10 minutes.

  2. Lower the heat to 350°F (175°C) and bake for an additional 30 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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

What each ingredient does

Freshly ground wheat
Forms the main structure of the bread as it bakes.
Milk or cream
Adds richness and tenderness to the batter.

The step that matters

Preheat muffin pans until very hot and oil them well. A very hot, well-oiled pan starts the outside of the batter setting and browning immediately, helping the bread release cleanly and rise rather than stick and spread.

“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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