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Warm Bread for Breakfast

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Biscuit and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,009 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Warm Bread for Breakfast

Oven, in the book's wordsA very hot oven

Ingredients

Directions

  1. Prepare the dough the evening before and mold it into shape.

  2. Place the molded dough on buttered baking tins, leaving space between them.

  3. Cover the tins with a cloth and wrap them in a newspaper to exclude air.

  4. In summer, place the tins in the ice-box overnight.

  5. In the morning, remove the tins from the ice-box and uncover them.

  6. Warm the cloth and place it back over the dough.

  7. Set the tins in a warm place near the fire to rise for about an hour before baking.

  8. For stale rolls, dip them in cold water and bake in a very hot oven to make them crisp.

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. Biscuit + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

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

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