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Bread

Wheat and Rice Bread

A loaf made from wheat flour, rice, yeast, butter, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Wheat and Rice Bread

Ingredients

Directions

Prepare the rice

  1. Boil the rice in water until thick and pulpy.

  2. Mash a pint of boiled rice.

  3. Pass the mashed rice through a sieve.

  4. Rub the mashed rice with butter.

Make the dough

  1. Combine the rice with yeast, flour, and salt to make the dough.

  2. Pour in the milk. Mix well.

  3. Add enough sifted flour to form a moderately stiff paste.

Bake

  1. Bake until brown.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Rice
Breaks down into a pulp that adds moisture and a soft, tender crumb to the dough.
Flour
Provides the gluten-forming structure that holds the bread together as it bakes.
Yeast
Produces gas that makes the dough rise and gives the bread an open texture.
Milk
Adds moisture, softness, and some browning from its milk sugars and proteins.
Butter
Adds fat that tenderises the crumb and carries flavour.

The step that matters

Add enough sifted flour to form a moderately stiff paste. Too little flour leaves the dough slack and wet, so it will not hold its shape or rise well; too much makes the bread dense and dry. Flour should be added gradually until the dough is firm enough to hold together.

“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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