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Bread

Salt-rising Bread

A yeast bread made with milk, salt, water, and flour, baked after rising.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tea and milk work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 738 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Salt-rising Bread

Ingredients

Directions

Prepare the starter

  1. Mix the new milk, coarse sea salt, and boiling water in a bowl.

  2. Allow the mixture to stand until it is warm to the touch.

  3. Stir in enough flour to create a stiff dough.

  4. Add the yeast and mix well.

  5. Place the bowl in another bowl of warm water, ensuring it doesn't get too hot.

Knead and bake

  1. Once cool, knead the dough and bake it like ordinary bread.

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. Tea + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Tea + flourtop 25% of all pairs
    Smell alikelow
    Cooked together449 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

New milk
Provides sugars and proteins that feed the fermentation and add softness and flavor to the crumb.
Flour
Forms the gluten network that gives the stiff dough its structure and holds the gas produced during rising.
Yeast
Produces carbon dioxide as it ferments, which leavens the dough and gives it an open texture.

The step that matters

Keeping the bowl warm but not hot. Yeast fermentation works best at moderate warmth; too much heat kills yeast cells and stops the dough from rising, while too little slows fermentation considerably.

“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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