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Bread

Rice Bread

A bread made with whole rice and all-purpose flour, yeast, salt, and warm 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 quick oven

Ingredients

Directions

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

Prepare the dough

  1. Steep the rice in warm water until tender, then drain.

  2. Combine the warm rice with the flour in a large bowl.

  3. Add the yeast, salt, and enough warm water to form a dough.

  4. Knead the dough until smooth.

Rise, shape and bake

  1. Let the dough rise until doubled in size.

  2. Shape the dough into loaves.

  3. Bake the loaves in a 350°F (175°C) oven for the usual time.

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

Whole rice
Softened rice adds moisture and a tender, moist crumb to the dough.
All-purpose flour
Gluten from the flour forms the dough's structure and holds the loaves together.
Yeast
Yeast ferments the dough, producing gas that makes it rise and become airy.

The step that matters

Let the dough rise until doubled in size. Yeast needs enough time to produce gas, which leavens the dough; underproofed dough bakes dense, while the gluten network must stretch to trap that gas.

“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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