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Bread

Bread of Indian-corn Flour

A yeast-leavened loaf made with Indian corn flour and wheat flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and wheat match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 465 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Bread of Indian-corn Flour

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the dough

  1. Mix the Indian corn flour and wheat flour together.

  2. Dissolve the yeast in warm water.

  3. Add the yeast mixture to the flour and mix well.

  4. Knead the dough until smooth.

  5. Let the dough rise until doubled in size.

Bake

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

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

  3. Bake for 30-40 minutes 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. Corn + wheattop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

  2. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Indian corn flour
Gives the bread its distinct corn flavour and a slightly coarser crumb.
Wheat flour
Provides gluten that builds structure so the dough can hold its shape.
Yeast
Produces gas as it ferments, making the dough rise and become light.

The step that matters

Let the dough rise until doubled in size. Yeast needs time to produce enough gas for the dough to expand. Under-proofed dough bakes dense, while over-proofed 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.

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