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Bread

Corn-flour and Wheat Bread

A simple bread made with wheat flour, corn flour, liquid, syrup, fat, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wheat and corn 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 ↓

Corn-flour and Wheat 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. 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.

Prepare

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

  2. In a large bowl, combine the wheat flour, corn flour, and salt.

  3. In another bowl, mix the liquid, syrup, and fat.

Make and bake

  1. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.

  2. Pour the batter into a greased baking pan.

  3. Bake for 30-40 minutes or until golden brown and a toothpick comes out clean.

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 + corntop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + syruptop 16% of all pairs
    Smell alikemoderate
    Cooked together2,540 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Corn + syruptop 17% of all pairs
    Smell alikelow
    Cooked together1,678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Wheat flour
Provides the main structure as the gluten network sets during baking.
Corn flour
Adds corn flavor and a tender, crumbly texture to the crumb.
Syrup
Adds sweetness and helps the crust brown during baking.
Fat
Tenderizes the crumb and adds richness and moisture.
Liquid
Hydrates the flour so the starches and proteins can form the batter structure.

The step that matters

Gradually add the wet ingredients to the dry ingredients. Stirring only until combined keeps gluten development limited, so the bread stays tender rather than tough. Overmixing toughens the crumb.

“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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