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Bread

Rice Family Bread

A bread made from rice flour, boiled water, milk, yeast, and wheat flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Rice Family Bread

Ingredients

Directions

Make the dough

  1. Make a stiff paste with rice flour by wetting it with warm water.

  2. Add boiling water gradually, stirring continuously until it boils.

  3. Stir in the milk when the mixture is cool enough to avoid scalding.

  4. Add the yeast and enough wheat flour to achieve a proper bread consistency.

Rise and bake

  1. Let the mixture rise until sufficiently risen, then add a little more wheat flour if needed.

  2. Bake until done, ensuring the loaves are not too soft to avoid hollows.

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 + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Rice + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

  4. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. 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

Rice flour
Forms the base of the dough, giving a soft, starchy crumb with little gluten structure.
Yeast
Produces gas as it ferments, so the dough rises and becomes airy.
Wheat flour
Adds gluten that gives the dough enough elasticity to hold its shape and rise.
Milk
Adds moisture, softness and some browning from milk sugars and proteins.

The step that matters

Bake until done, not too soft. Loaves that are underbaked or too moist can collapse or form hollows as the starches have not set. Full baking sets the crumb so the loaf holds its shape when cooled.

“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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