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Bread

Sallie Lunn

A sweet bread loaf made with dough, butter, sugar, and eggs, baked after rising.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Sallie Lunn

Ingredients

Directions

Prepare the dough

  1. Take three cups of dough and set it aside to cool until 2:00 PM.

  2. In a bowl, rub together the butter and sugar until well combined.

  3. Add the beaten eggs to the butter and sugar mixture and mix well.

  4. Combine this mixture with the cooled dough and let it rise slowly until 4:00 PM.

Shape and bake

  1. After it has risen, beat the dough once more with your hands.

  2. Divide the dough into loaves and place them in tins to rise again.

  3. Bake the loaves for 20 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.

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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Dough
Provides the yeasted structure that traps gas and gives the loaves their airy crumb.
Eggs
Add richness and structure, helping the enriched dough hold its shape and set when baked.
Butter
Adds fat that softens the crumb and gives a tender texture.
White sugar
Feeds yeast during rising and adds sweetness and gentle browning.

The step that matters

Slow rise after combining. The enriched dough needs time to rise slowly at a cool temperature. Rushing it or letting it over-proof can collapse the structure and leave a dense, sour-tasting 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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