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Bread

Muffin Bread. No. 2

A simple yeast bread made with flour, eggs, lard, and yeast, baked in a greased pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Muffin Bread. No. 2

Ingredients

Directions

Prepare

  1. Grease your pan.

  2. Rub the flour and lard together.

Make the dough

  1. Mix in the beaten eggs and yeast.

  2. Let the mixture rise until very light.

Bake

  1. Bake in the greased pan.

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 + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + coffeetop 23% of all pairs
    Smell alikelow
    Cooked together2,141 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + coffeetop 29% of all pairs
    Smell alikelow
    Cooked together3,239 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Flour
Provides the structure that holds the bread together as it rises and bakes.
Eggs
Add structure and richness, helping the bread hold its shape and crumb.
Yeast
Produces gas as it ferments, making the mixture rise and giving the bread lightness.
Lard
Adds fat that tenderises the crumb and gives a softer texture.

The step that matters

Let the mixture rise until very light. Yeast needs enough time to produce gas and stretch the dough. Under-proofed dough bakes dense, while the rise sets the final lightness of the loaf.

“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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