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Bread

Carolina Rice-and-Wheat Bread

A bread made with rice, wheat flour, yeast, and salt, baked after rising.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 6,611 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Carolina Rice-and-Wheat Bread

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare the dough

  1. Simmer the rice in water until soft.

  2. Mix the warm rice with flour, yeast, and salt until well combined.

  3. Knead the mixture thoroughly.

Rise and bake

  1. Set the dough to rise in a warm place.

  2. Reserve some flour for shaping the loaves.

  3. Bake the loaves after rising.

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. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 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

Rice
Softened rice adds moisture and a tender crumb to the dough.
Flour
Flour forms the gluten network that gives the bread its structure.
Yeast
Yeast produces gas that makes the dough rise and become airy.

The step that matters

Knead the mixture thoroughly. Kneading develops the gluten network that traps the gas from the yeast. Under-kneaded dough rises poorly and bakes up dense, so the dough needs enough working to become smooth and elastic.

“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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