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To Fry Bread to Serve with Soup

Bread slices fried in butter until pale brown, served with soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

To Fry Bread to Serve with Soup

Ingredients

Directions

Prepare the bread

  1. Cut the stale loaf into slices a quarter of an inch thick and remove the crust.

  2. Cut the bread into dice or any desired shape.

Fry and dry

  1. Melt the hot butter in a frying pan.

  2. Add the bread to the melted butter and fry over medium heat, turning until it is a very pale brown.

  3. Drain the bread from the butter and dry it on a soft cloth or paper before a warm fire.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Bread + creamtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Stale bread
Its drier crumb soaks up less butter and holds its shape while frying.
Butter
Frying medium that browns the bread surface and adds rich flavour.

The step that matters

Fry over medium heat until very pale brown. Medium heat lets the bread crisp and colour gradually. Too hot a pan browns the outside before the inside dries, and the butter can burn and turn bitter.

“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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