Skip to main content
Bread

Sago Bread

A bread made with soaked sago, wheat flour, baking soda, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sago 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. Soak the sago in water or milk for several hours.

  2. Mix the soaked sago with the wheat flour.

  3. Add saleratus and yeast as you would for other types of bread.

Rise and bake

  1. Allow the mixture to rise well.

  2. Bake in a hot oven at 400°F (200°C) until done.

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 + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Sago
Supplies most of the starch that forms the body of the dough.
Wheat flour
Its gluten gives the dough structure to trap gas and hold its shape.
Yeast
Produces carbon dioxide gas that makes the dough rise.
Baking soda
Acts as an extra leavener, adding lift alongside the yeast.

The step that matters

Allow the mixture to rise well. Yeast needs time to produce enough gas to lift the dough. Sago has little gluten, so the wheat flour must carry the structure; under-proofed dough will bake 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.

You might also like

Wheat BreadWheat Bread65 recipesWhole Wheat BreadWhole Wheat Bread55 recipesBarley Wheat BreadBarley Wheat Bread6 recipesCornbreadCornbread345 recipes