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To Fry Bread to Serve with Soup

Fried bread made by cutting stale bread, frying in butter, optionally soaking in cream or milk, served hot with soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

To Fry Bread to Serve with Soup

Ingredients

Directions

Prepare the bread

  1. Cut stale bread into ¼-inch thick slices and remove the crust.

  2. Cut the bread into dice or desired shapes.

Fry the bread

  1. Melt butter in a frying pan over low heat.

  2. Add the bread and cook, turning gently, until it is a pale brown.

  3. Drain the bread from the butter and dry it on a cloth or paper.

  4. For sippets, soak the bread in thin cream or milk for 1 hour.

  5. Fry the soaked bread in fresh butter until golden brown.

  6. Drain and serve the sippets hot.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Bread + creamtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Stale bread
Dry, firm bread holds its shape and crisps in butter rather than turning soggy.
Butter
Fat conducts heat for frying and gives the bread a rich flavour and golden browning.
Thin cream or milk
Soaking the bread adds moisture so the sippets fry to a softer centre.

The step that matters

Frying over low heat until pale brown. Low heat lets the bread dry and colour gradually. Too high a heat browns the outside before the butter has penetrated, leaving the bread burnt or greasy.

“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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