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Bordyke Bread

A yeast bread made with all-purpose flour, milk, butter, and optional cream, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Bordyke Bread

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 ↓

Bordyke Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. In a large bowl, mix the flour and salt, creating a hollow in the center.

  2. Pour in 2 tablespoons of solid yeast, gradually diluted with 2½ cups of warm skimmed milk.

  3. Stir to form a thick batter with the surrounding flour, then cover and let it rise for 1 to 1½ hours.

  4. Knead in additional warm skimmed milk or new milk and half water until the dough is firm and smooth.

  5. Let the dough rise for another hour, then divide it into three loaves.

Shape and bake

  1. Place the loaves in slightly buttered square tins or round baking pans.

  2. Bake in a well-heated oven at 400°F (200°C) for about 1 hour and 15 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.

Photo for illustrative purposes only · Contact us to use it

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

All-purpose flour
Provides the gluten network that traps gas and gives the loaves their structure.
Solid yeast (in the method)
Ferments the sugars in the dough, producing gas that makes the loaves rise.
Skimmed milk
Adds moisture and proteins that soften the crumb and help the crust brown.
Butter
Adds fat that softens the crumb and gives the crust a richer flavour and colour.

The step that matters

Kneading in the additional liquid until smooth. Kneading develops the gluten network that holds the rising gas. If the dough is under-kneaded or too wet, it will not hold its shape or rise evenly.

“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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