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Bread

Egg Bread

Egg Bread is a baked bread made with rice, hominy, eggs, butter, flour, milk, and optional baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Egg 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.

Make the batter

  1. Mash the rice and hominy together until smooth.

  2. Beat in the yolks of the eggs.

  3. Melt the butter and add it to the mixture.

  4. If using sour milk, add the baking soda.

Bake

  1. Just before baking, whisk the egg whites until stiff and fold them into the mixture.

  2. Pour the batter into a greased baking dish and bake at 350°F (175°C) until set.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Eggs
Yolks enrich the batter, while whipped whites lighten it and help it rise and set.
Rice
Provides the starchy body that gives the bread its tender, soft crumb.
Hominy
Adds bulk and a soft, starchy texture to the batter.
Butter
Adds fat for richness and a tender texture.
Baking soda
Reacts with the acid in sour milk to produce gas that leavens the batter.

The step that matters

Folding in the egg whites. Whites beaten until stiff trap air that makes the bread rise. Whisking them just before baking and folding gently keeps that air in; overmixing or letting them stand deflates the foam and leaves a dense bread.

“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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