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Bread with Compressed Yeast

A yeast bread made with compressed yeast, water, milk, lard, sugar, salt, and flour, risen overnight.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and flour 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 with Compressed Yeast

Ingredients

Directions

Make the dough

  1. Soak the compressed yeast in lukewarm water for 30 minutes.

  2. In a large bowl, combine lukewarm water, sweet milk, melted lard, sugar, and salt.

  3. Stir in the dissolved yeast.

  4. Gradually add 2 quarts of flour and beat until smooth.

  5. Add more flour until the dough can be turned onto a floured surface.

  6. Knead the dough for 20 minutes until fine and elastic.

Rise, shape and bake

  1. Place the dough in a greased bread pan.

  2. Let it rise overnight in a warm place in winter or a cool place in summer.

  3. Shape the dough into loaves before breakfast.

  4. Bake in the early morning.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and flour 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.
Compressed yeast
Produces carbon dioxide gas that makes the dough rise.
Sweet milk
Adds richness, softness and some browning from milk sugars to the crumb.
Lard
Tenderizes the crumb and adds fat for a softer texture.
Sugar
Feeds the yeast and promotes browning in the crust.

The step that matters

Kneading the dough for 20 minutes. Kneading develops the gluten network so the dough traps gas and becomes elastic. Under-kneaded dough rises poorly and bakes up dense and crumbly.

“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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