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Bran Bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Bran Bread

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.

  1. Mix bran and flour in a bowl.

  2. Dissolve yeast in warm water and add to the mixture.

  3. Stir in salt and sugar.

  4. Knead the dough until smooth.

  5. Let the dough rise until doubled in size.

  6. Shape the dough into a loaf and place in a greased pan.

  7. Allow to rise again before baking.

  8. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes.

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

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