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Rice Bread

A yeast‑leavened bread made with rice, flour, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 6,611 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the starter

  1. Wash the rice in cold water and cook it in a saucepan until tender.

  2. In a clean bowl, place the flour and make a hole in the center.

  3. Add the boiled rice and 1 quart of cold water, stirring gently without mixing in too much flour.

  4. Check the temperature.

  5. If the temperature is cool enough, add the yeast dissolved in another pint of water.

  6. Stir in a handful of flour.

  7. Cover with a clean cloth.

  8. Let it stand for 2 hours.

Make and shape the dough

  1. Add the salt.

  2. Mix to form a dough. Add more water if necessary.

  3. Cover.

  4. Let the dough rise.

  5. Turn the dough onto a board.

  6. Divide into loaves. Shape them.

  7. Let them prove.

Bake

  1. Bake in a moderate oven at 350°F (175°C).

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. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Rice
Cooked rice adds moisture and starch that keeps the crumb soft.
Flour
Forms the gluten network that gives the bread its structure.
Compressed yeast
Ferments the dough and produces gas that makes it rise.
Salt
Controls yeast activity and strengthens the gluten for better texture.

The step that matters

Check the temperature before adding the yeast. Yeast is killed by hot liquid and works slowly in cold, so the rice mixture must be cool enough but not chilled before the yeast is added.

“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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