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Bread Raised Twice

A yeast bread made with flour, sugar, salt, yeast, milk, and lard, baked after two rising periods.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bread Raised Twice

Ingredients

Directions

Prepare the dough

  1. Measure out 4 quarts of sifted flour and reserve 1 pint of the flour.

  2. Place the remaining flour in a bread pan and make a well in the center of the flour.

  3. Add sugar, salt, and yeast into the well.

  4. Heat 1 pint of milk by mixing it with 1 pint of boiling water until blood-warm, then pour the warm milk into the well.

  5. Beat the mixture well with a strong spoon, then add lard.

Knead and rise

  1. Knead the dough for 20 to 30 minutes.

  2. Let the dough rise overnight.

  3. In the morning, knead the dough again.

Shape and bake

  1. Shape the dough into loaves and let the loaves rise for 1 hour.

  2. Bake the loaves for 50 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Ferments the sugars in the dough, producing gas that makes the bread rise.
Milk
Adds moisture and richness, and its proteins help give the crumb a softer texture.
Lard
Adds fat, which tenderises the crumb and softens the texture.
Sugar
Feeds the yeast and adds a little sweetness and browning in the crust.

The step that matters

Kneading the dough for 20 to 30 minutes. Kneading develops the gluten network that traps the gas yeast produces. Under-kneaded dough rises poorly and bakes up dense, while the second kneading in the morning redistributes the yeast and strengthens the structure before shaping.

“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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