Skip to main content
Bread

Cerealine Yeast Bread

A yeast bread made with cerealine, flour, milk, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Butter and milk 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 ↓

Cerealine Yeast Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Combine butter, salt, and sugar in a bread pan; add hot water and stir until dissolved.

  2. Add milk (or milk and water), then yeast, flour, and Cerealine; stir until smooth.

  3. Turn the mixture onto a well-floured surface and knead for 15 minutes.

  4. Return the dough to the pan, cover, and let it rise.

  5. For best results, mix at night and let it rise overnight.

Shape and bake

  1. Knead the dough again, place it in bread pans, and let it rise for 45 minutes.

  2. Bake in a preheated oven at 350°F (175°C) for about 1 hour.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 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. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Cerealine
Adds cereal body and a hearty, nutty texture to the crumb.
Flour
Provides the gluten network that gives the loaf structure and chew.
Yeast
Produces gas as it ferments, making the dough rise and turn airy.
Milk
Adds moisture, softness, and richness to the crumb and crust.
Butter or lard
Adds fat that tenderizes the crumb and softens the texture.

The step that matters

Kneading the dough. Kneading develops the gluten network that traps the gas from the yeast. Thorough kneading gives a loaf that rises well and holds its shape.

“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.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes