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 ↓
Batter 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat your oven to 350°F (175°C).
Make the batter
In a bowl, combine the meal, sweet milk, buttermilk, and eggs.
Melt the butter and add it to the mixture.
Stir in the flour, salt, and baking soda until well combined.
Bake
Pour the batter into a greased baking dish and bake for about 30-40 minutes or until golden brown.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Buttermilk + flourtop 8% of all pairsSmell alikemoderateCooked together3,721 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 15% of all pairsSmell alikelowCooked 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
- Bind the batter and add structure as the bread sets in the oven.
- Meal
- Forms the main body of the bread, giving it its base texture.
- Buttermilk
- Adds moisture and tang, and reacts with baking soda to help the bread rise.
- Baking soda
- Reacts with the acidic buttermilk to produce gas that lifts the batter.
- Butter
- Adds fat for richness and a tender crumb.
The step that matters
Stir in the baking soda until well combined. Baking soda needs to be evenly distributed so it reacts with the buttermilk throughout the batter. Uneven mixing leaves pockets of bitterness and uneven rise.
“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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