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Bread

Rice Bread

A bread made from rice, flour, yeast, salt, and water, baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 6,611 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice 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.

Prepare the rice

  1. Wash the rice in cold water.

  2. Cook the rice in a saucepan until tender.

Make the dough

  1. In a clean bowl, place the flour and make a hole in the center.

  2. Add the boiled rice to the bowl.

  3. Add 1 quart of cold water and stir gently.

  4. If the mixture is cool enough, add the yeast dissolved in 1 pint of water.

  5. Stir in another handful of flour.

  6. Cover with a clean cloth and let it stand for 2 hours.

  7. Add the salt and mix to form a dough, using more water if necessary.

  8. Cover and let the dough rise.

Shape and bake

  1. Turn the dough onto a board, divide into loaves, shape, and let them prove.

  2. Bake in a moderate oven at 350°F (175°C) until done.

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. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Rice
Cooked rice adds moisture and softness to the crumb and helps the bread stay fresh.
Flour
Forms the gluten network that gives the dough its structure and holds the rises.
Compressed yeast
Ferments the dough, producing gas that makes the loaves rise and gives them an airy texture.
Salt
Controls yeast activity and strengthens the gluten, improving flavor and structure.

The step that matters

If the mixture is cool enough, add the yeast. Yeast is killed or slowed by high heat, so the mixture must be cool enough before the yeast goes in. Too hot a mixture stops fermentation and the loaves will not rise properly.

“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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