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Bread

Bordyke Bread

A yeast‑leavened bread made with flour, salt, milk, and optional butter and cream, baked at 400°F.

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

Make the dough

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

  2. Pour in the yeast, gradually diluted with 2½ pints of warm skimmed milk, and mix into a thick batter.

  3. Dust a little flour on top and let it rise for 1 to 1½ hours.

  4. Knead in more warm skimmed milk until the dough is firm and smooth but not stiff.

  5. Let it rise for another hour.

Shape and bake

  1. Divide the dough into three loaves and place them in slightly buttered square tins or round baking pans.

  2. Bake in a preheated oven at 400°F (200°C) for about 1¼ 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.

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
Forms the main structure of the dough once kneaded with liquid.
Yeast
Produces gas as it ferments, making the dough rise and become light.
Warm skimmed milk
Hydrates the flour and yeast, forming the dough and moistening the crumb.
Fine salt
Controls yeast activity and strengthens the dough's gluten structure.

The step that matters

Kneading in the milk to a firm, smooth dough. Adding milk gradually and stopping when the dough is firm but not stiff matters because too much liquid makes it slack and sticky, while too little leaves a dense loaf. Smoothness shows the gluten has developed enough to trap the gas from rising.

“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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