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Fob Making Loaf Bread

A yeast loaf bread made with warm water, flour, yeast, salt, and optional Indian meal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fob Making Loaf Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Sift the flour into a large dry bowl.

  2. In a tin or wooden pan, combine warm water and 1 quart of flour; mix with your hands.

  3. Add yeast and salt, stirring continuously.

  4. Gradually add more flour until a smooth, light dough forms.

  5. Cover with a clean cloth and let rise in a warm place overnight.

Shape and rise

  1. In the morning, flour a breadboard and knead the dough well.

  2. Divide the dough into 2 or 3 loaves and knead each one.

  3. Grease bread pans with butter and place the loaves inside.

  4. Let the loaves rise for 30 to 40 minutes until doubled in size.

Bake and serve

  1. Preheat the oven to 400°F (200°C) and bake for 45 minutes.

  2. To check if baked, tap the loaf; if it sounds hollow, it's done. If not, bake for an additional 10 to 15 minutes.

  3. If the crust is too hard, wrap the loaf in a damp towel for 15 minutes before slicing.

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 + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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 dough structure and shape.
Warm water
Hydrates the flour so gluten can develop and activates the yeast.
Yeast
Produces carbon dioxide gas during rising, making the loaf light and airy.
Salt
Controls yeast activity and strengthens the dough's texture and flavor.
Butter
Greasing the pans keeps the loaves from sticking and adds slight browning to the crust.

The step that matters

Knead the dough well. Kneading aligns and stretches gluten strands, giving the dough the elasticity to trap rising gas. Under-kneaded dough bakes up dense and coarse.

“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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