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Bread

Whey Bread

A yeast bread made with whey, flour, shortening, salt, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Whey and flour work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 39 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Whey Bread

Ingredients

Directions

Make the dough

  1. Dissolve the yeast in the whey.

  2. Let the yeast mixture sit.

  3. Warm the flour in a pan.

  4. Make a nest in the center of the pan.

  5. Pour the whey mixture into the nest.

  6. Stir until 2/3 of the flour is incorporated.

  7. Add the melted shortening.

  8. Add the salt.

  9. Mix the dough.

First rise

  1. Knead the dough into a smooth, firm dough.

  2. Place the dough in a greased bowl.

  3. Let the dough rise in a warm place for 30 minutes.

  4. Knead the dough for about 2 minutes.

  5. Let the dough rise until it has quadrupled in size.

  6. Press the dough down.

  7. Let the dough rise again until light.

Shape and bake

  1. Shape the dough into loaves.

  2. Place the loaves in greased pans.

  3. Grease the tops of the loaves.

  4. Let the loaves rise until doubled in size.

  5. Bake until golden 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. Whey + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together39 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Whey
Liquid that hydrates the flour so its proteins can form gluten.
Flour
Provides the protein network that gives the loaf its structure.
Yeast
Ferments sugars into gas, which makes the dough rise.
Shortening
Fat that softens the crumb and adds tenderness.

The step that matters

Knead until smooth and firm. Kneading builds the gluten network that traps the gas yeast produces. Underkneaded dough cannot hold its rise, so the loaves may be dense.

“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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