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White Bread for Use Over Night

A white bread dough that rises overnight and is baked in the morning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

White Bread for Use Over Night

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.

Make the dough

  1. Dissolve the yeast and salt separately in the lukewarm water.

  2. Add the lard and sugar to the water and stir in enough flour to make a stiff dough.

  3. Turn the dough out onto a floured surface and knead for 10 to 15 minutes until it no longer sticks.

  4. Cover the dough with a cloth or paper to prevent a crust from forming.

  5. Set aside the dough to rise in a warm place, free from drafts.

  6. Let the dough rise overnight; it should be ready to pan by 7 AM if started between 9 and 10 PM.

Shape and bake

  1. In the morning, knead the dough again, divide it into loaves, and place in well-greased baking pans.

  2. Allow the loaves to rise until light, about 30 minutes.

  3. Bake in a preheated oven at 350°F (175°C) for about 1 hour.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Flour
Forms the gluten network that gives the dough its structure and the bread its crumb.
Yeast
Produces carbon dioxide as it ferments, making the dough rise and become light.
Lard
Adds fat that tenderizes the crumb and softens the texture of the bread.
Sugar
Feeds the yeast and supports fermentation, and contributes some browning in the crust.

The step that matters

Kneading the dough until it no longer sticks. Kneading develops the gluten network that traps the gas from fermentation. Under-kneaded dough stays sticky and rises poorly, giving a dense loaf.

“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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