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Bordyke Bread

A yeast‑leavened bread made with flour, milk, and optional butter, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Bordyke Bread

Why it works: Butter and bread 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 ↓

Bordyke Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. In a large bowl, mix the flour and salt.

  2. Make a hollow in the center and pour in the yeast, gradually diluting it with the milk to form a thick batter.

  3. Stir in the surrounding flour and cover with a thick layer of flour; let it rise for 1 to 1.5 hours.

  4. Knead in more warm skimmed milk or a mix of new milk and water until the dough is firm and smooth.

  5. Let it rise for another hour, then divide into three loaves.

Shape and bake

  1. Place the loaves in slightly buttered square tins or round baking pans.

  2. Bake in a well‑heated oven at 400°F (200°C) for about 1 hour and 15 minutes.

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.

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.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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 butter 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

All-purpose flour
Forms the gluten network that traps gas and gives the bread its structure.
Yeast
Produces carbon dioxide as it ferments, making the dough rise and become airy.
Milk
Adds moisture and richness, and its sugars and proteins help the crumb brown lightly.
Butter
Adds fat that softens the crumb and gives a finer, more tender texture.

The step that matters

Let the dough rise fully before dividing. Yeast needs time to produce enough gas for a light crumb. Dividing or baking an under-risen dough gives dense loaves, because the gluten has not yet stretched enough to hold the 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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