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Bread

To Make Rice Bread

A loaf made from rice flour, milk, wheat flour, and yeast, baked after rising.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

To Make Rice Bread

Ingredients

Directions

Make the rice pulp

  1. Boil 1 pound of rice flour in milk until it forms a pulp.

  2. Let the rice mixture cool nearly to room temperature.

Mix and rise

  1. Mix the cooled rice with the flour and yeast.

  2. Knead the mixture until well combined.

  3. Cover with a cloth and let it rise in a warm place for 1.5 hours.

Shape and bake

  1. Knead again and shape into loaves.

  2. Bake for 1.5 hours.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Rice flour
Forms a starchy pulp with milk that gives the loaf its base structure and body.
Milk
Cooks with the rice flour to form the pulp and adds moisture to the dough.
Peck of flour
Adds gluten-forming protein that builds structure and helps the loaf hold its shape.
Yeast
Ferments the dough, producing gas that makes it rise before baking.

The step that matters

Cooling the rice pulp. The rice mixture should be cooled nearly to room temperature before adding yeast. Hot mixtures can kill yeast cells, which would stop the dough from rising properly.

“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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