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Bread Made From Dry Yeast

A yeast-leavened loaf made with sifted flour, butter or lard, and lukewarm water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bread Made From Dry Yeast

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Combine 2 quarts sifted flour and 1 teaspoon salt in a baking dish.

  2. Rub in 1 tablespoon butter, Ko-nut, or lard until well mixed.

  3. Mix ½ cup baker's yeast with 1 pint lukewarm water in a bowl.

  4. Pour yeast mixture into center of flour and mix with a large spoon until dough forms.

Knead and rise

  1. Knead dough for about 30 minutes, then set in a warm place to rise until doubled.

  2. Knead dough again with a little flour, shape into loaves, and place in pans to rise.

Bake and cool

  1. Preheat oven to 350°F (175°C) and bake loaves until done.

  2. Remove loaves from pan and let cool against something.

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 + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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

Flour
Forms the gluten network that gives the bread its structure and chew.
Baker's yeast
Produces gas during fermentation, making the dough rise and become airy.
Butter, ko-nut, or lard
Adds fat that tenderizes the crumb and softens the texture.

The step that matters

Knead dough until it is smooth and elastic. Kneading develops the gluten network that traps the gas produced by yeast. Under-kneading leaves a dense loaf, while the dough must then rise fully until doubled so the loaves have enough air to bake light.

“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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