Skip to main content
Bread

Ordinary' White Bread

A simple yeast bread made with wheat flour, water or milk, salt, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Ordinary' White Bread

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the dough

  1. In a large bowl, mix the flour, water or milk, salt, and yeast until combined.

  2. Knead the dough thoroughly until smooth.

  3. Place the dough in a warm area and let it rise until doubled in size.

Bake

  1. Preheat the oven to 400°F (200°C).

  2. Shape the dough and place it in a baking pan.

  3. Bake for 25-30 minutes or 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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk 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

Wheat flour
Forms the gluten network that gives the bread its structure and chew.
Yeast
Ferments sugars in the dough, producing gas that makes the bread rise.
Water or milk
Hydrates the flour so gluten can form, and moistens the dough.

The step that matters

Let the dough rise until doubled. Yeast needs time and warmth to produce enough gas to expand the gluten network. Underproofed dough bakes dense, while overproofed dough can collapse and lose structure.

“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.

More white bread recipes

Plain 11Manitoba 3 See all 90 →

You might also like

Wheat BreadWheat Bread65 recipesWhole Wheat BreadWhole Wheat Bread55 recipesBarley Wheat BreadBarley Wheat Bread6 recipesCornbreadCornbread345 recipes