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Bread

Bread Made with Fleisch Man's Yeast

Bread made using Fleischman's compressed yeast, lukewarm water, sifted flour, salt, sugar, butter, and baking at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bread Made with Fleisch Man's Yeast

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 sponge

  1. Dissolve the yeast in 1 pint of lukewarm water.

  2. Stir in enough sifted flour to make a mixture thicker than griddle-cake batter.

  3. Set the mixture in a warm place until it rises and begins to go back.

Make and shape the dough

  1. Add 1 quart of lukewarm water, salt, sugar, and butter to the sponge.

  2. Add enough sifted flour to make a soft dough and knead well.

  3. When the dough is light, knead again and shape into loaves.

  4. Place the loaves in well-greased pans for final rising.

Bake and cool

  1. When light, bake at 400°F (200°C) until done.

  2. Cool the bread by leaning it against something and covering it with a cloth.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Yeast
Ferments the sponge, producing gas that makes the dough rise and become light.
Sifted flour
Forms the gluten network that traps gas and gives the loaves their structure.
Sugar
Feeds the yeast and contributes sweetness and some browning in the crust.
Butter
Adds fat that softens the crumb and gives a tender texture.
Salt
Controls yeast activity and strengthens the gluten for flavor and structure.

The step that matters

Kneading the soft dough. Thorough kneading develops the gluten network that traps the gas from rising. Without it, the loaves may rise poorly and have a dense, coarse crumb.

“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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