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Bread

German Bread

A yeast‑leavened bread with milk, sugar, lard or butter, topped with sugar and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

German Bread

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Make the dough

  1. Boil the milk and let it cool slightly.

  2. Mix the yeast with the warm milk to create a rising.

  3. Once light, add sugar and lard or butter.

  4. Gradually mix in enough flour to form a soft dough.

  5. Flour a surface and roll out the dough to about ½ inch thick.

  6. Divide the dough into two large pans.

Top and bake

  1. Make about a dozen indentations on top with your fingers.

  2. Place a small piece of butter in each indentation.

  3. Mix the tablespoon of sugar with the cinnamon and sift over the dough.

  4. Let the dough rise again until light.

  5. Bake in a preheated oven at 400°F (200°C) for 15 to 20 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Milk
Provides liquid and moisture, and its warmth helps the yeast become active.
Yeast
Produces carbon dioxide gas, which makes the dough rise and turn light.
Flour
Forms the gluten network that gives the dough its structure.
Lard or butter
Adds fat, which tenderizes the crumb and adds richness.
Sugar
Feeds the yeast and adds sweetness and browning.

The step that matters

Let the dough rise again until light. The second rise lets the yeast expand the dough before baking. Underproofed dough stays dense, while overproofed dough may collapse or bake up flat.

“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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