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The Reverejid Mr. Hogget's Economical Bread

A yeast bread made with milk, water, butter, sugar, salt, bran, and brown flour, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

The Reverejid Mr. Hogget's Economical Bread

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Warm the milk and water with the butter, sugar, and salt.

  2. Mix to form a light sponge and cover with a linen and flannel cloth.

  3. Place it near the fire to rise for about 45 minutes.

  4. Knead the dough to a proper consistency and let it rise again.

Shape and bake

  1. Shape the dough into loaves, bricks, or rolls and place them on tin plates.

  2. Let them rise for about 20 minutes before baking in a 400°F (200°C) oven.

  3. Bake until golden and rise while hot.

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. Butter + sugartop 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

Brown flour
Forms the main structure as gluten develops, giving the dough its framework and chew.
Milk
Adds moisture and richness, softening the crumb and helping the crust brown.
Butter
Adds fat that tenderizes the crumb and carries flavour.
Coarse bran
Adds bulk and a coarse texture, absorbing liquid and changing the crumb.
Powdered sugar
Feeds the yeast for rising and promotes browning in the crust.

The step that matters

Letting the shaped loaves rise before baking. Yeast gas trapped in the dough gives the loaves their lift. Underproofed loaves stay dense, while overproofed loaves can collapse in the oven.

“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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