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Bread

Salt Rising Bread

A yeast bread made with flour, lard, milk, salt, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Salt Rising Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Sift the flour into a mixing bowl and add the salt.

  2. Work in the lard with your fingertips.

  3. Make a well in the center, pour in the yeast preparation and then the warm milk.

  4. Stir with a spoon until the mixture is too stiff to continue using the spoon.

Knead and shape

  1. Turn the dough out onto a floured surface and knead until smooth.

  2. Divide the dough into four parts and place in buttered baking pans, filling each pan halfway.

Rise and bake

  1. Let the dough rise until the pans are full.

  2. Bake in a preheated oven at 350°F (175°C) for fifty 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).

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
Provides the structure that holds the bread together as the gluten network forms.
Lard
Adds fat that tenderizes the crumb and softens the texture of the bread.
Warm milk
Moistens the dough and helps hydrate the flour so it can be kneaded.
Yeast preparation
Supplies the fermentation that makes the dough rise and gives it flavour.

The step that matters

Let the dough rise until the pans are full. Rising gives the gas bubbles that lighten the loaf. Under-proofing leaves a dense crumb, while over-proofing can collapse the structure and make the bread taste sour.

“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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