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Bread

Sandwich Bread

A yeast‑leavened bread made with flour, water, sugar, malt extract, oil, salt, and optional milk powder or condensed milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Sandwich 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.

Make the dough

  1. Mix flour, water, sugar, malt extract, oil, salt, and yeast in a large bowl.

  2. If using, add milk powder or condensed milk.

  3. Knead the dough until it is tight and smooth.

  4. Let the dough rise at 78°F to 82°F for 3 to 3.5 hours until it has doubled in size.

Shape and rise

  1. Shape the dough and place it in covered tins, ensuring it does not overproof.

  2. Allow the dough to rise again for 1 to 1.5 hours until it is about 1 inch from the top of the pan.

  3. Let it rise a third time for 30 minutes.

Bake

  1. Bake in a preheated oven at 350°F (175°C) 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).

  2. Sugar + malttop 17% of all pairs
    Smell alikelow
    Cooked together325 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Flour + milk powdertop 23% of all pairs
    Smell alikelow
    Cooked together210 recipes

    Shared aroma: hexanal (grass, green).

  4. Sugar + milk powdertop 23% of all pairs
    Smell alikelow
    Cooked together218 recipes

    Shared aroma: hexanal (grass, green).

  5. Flour + malttop 24% of all pairs
    Smell alikelow
    Cooked together260 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

Flour
Forms the gluten network that gives the bread its structure and chew.
Yeast
Produces gas during fermentation, causing the dough to rise.
Sugar
Feeds the yeast and contributes to browning and sweetness in the crust.
Oil or other shortening
Tenderizes the crumb and keeps the bread soft and moist.
Milk powder or condensed milk
Adds milk solids that promote browning and a softer, richer crumb.

The step that matters

Shaping without overproofing. Dough that rises too long loses gas-holding strength, so the gluten can collapse and the loaf may sink or bake with a coarse, collapsed crumb. Check the rise against the stated height rather than the clock alone.

“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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