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Bread

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A simple yeast bread made with flour, water, salt, sugar, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

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Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. In a large bowl, mix the flour, salt, sugar, and yeast.

  2. Gradually add water and mix until a stiff dough forms.

  3. Knead the dough until it becomes elastic and slightly tacky, about 10 minutes.

  4. Cover the dough and let it rest for 30 minutes.

  5. Knead the dough again for 5 minutes, then let it rest for another 30 minutes.

  6. Repeat this kneading and resting process two more times.

Shape and bake

  1. Shape the dough into rolls or loaves and place them on a baking sheet.

  2. Let the shaped dough rise until doubled in size, about 1 hour.

  3. Preheat the oven to 350°F (175°C).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

All-purpose flour
Provides the gluten-forming proteins that build the dough's structure.
Water
Hydrates the flour so gluten can develop and the dough becomes elastic.
Active dry yeast
Produces carbon dioxide gas that makes the dough rise and gives it an airy crumb.
Sugar
Feeds the yeast and helps the crust brown during baking.
Salt
Strengthens gluten and controls the speed of yeast fermentation for flavor.

The step that matters

Knead and rest the dough repeatedly. Kneading develops gluten so the dough holds gas; resting relaxes the gluten so it stays extensible. Skipping rests or kneading makes the dough tough or 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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