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Bread

Hop-yeast Bread

Bread made with hop yeast, sweet milk, sugar, lard or butter, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Hop-yeast Bread

Ingredients

Directions

Make the sponge

  1. Scald the milk in a saucepan.

  2. Add sugar, lard or butter, and salt to the milk and let it cool.

  3. Soak the yeast in warm water and add it to the cooled mixture.

  4. Stir in enough flour to create a soft batter.

Shape and rise

  1. In the morning, knead the dough until soft.

  2. Let the dough rise, then shape it into loaves and rolls.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Milk
Adds moisture and richness, and its milk sugars help the crumb brown lightly.
Yeast
Produces carbon dioxide as it ferments, making the dough rise and become airy.
Flour
Forms gluten when mixed and kneaded, giving the bread its structure.
Sugar
Feeds the yeast and adds sweetness and some browning.
Lard or butter
Adds fat that tenderizes the crumb and softens the texture.

The step that matters

Let the milk cool before adding the yeast. Yeast is killed by very hot liquid, so the scalded milk must cool enough that the yeast can grow and raise the dough.

“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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