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Bread

Light Bread and Rolls

A simple bread and roll recipe using flour, yeast, lard, sugar, salt, and water, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Light Bread and Rolls

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, combine flour, yeast, lard, and sugar.

  2. Add enough water to make a soft dough, knead until smooth, and add salt to taste.

  3. If the yeast is very strong, use only 1 cup.

Rise and shape

  1. Place the dough in a warm area to rise until doubled in size.

  2. After rising, knead the dough slightly and shape it into loaves or rolls.

  3. Let the shaped dough rise again until it begins to crack between the rolls.

Bake

  1. Bake in a preheated oven at 400°F (200°C) until golden.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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 gluten network that gives the bread its structure and chew.
Yeast
Produces carbon dioxide gas that makes the dough rise and become light.
Lard
Adds fat that tenderizes the crumb and softens the texture.
Sugar
Feeds the yeast and helps the crust brown in the oven.

The step that matters

The second rise. Letting the shaped dough rise until it just begins to crack shows it is ready. If it overproofs, the gluten weakens and the loaves can collapse or bake flat.

“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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