Name: Baking Powder Graham Bread
Ingredients: 1 ½ pints Graham flour; ½ pint all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 2 teaspoons baking powder

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 ↓

Baking Powder Graham 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

Preheat your oven to 350°F (175°C).

Make the dough

In a large bowl, mix together the Graham flour, all-purpose flour, sugar, salt, and baking powder.
Add enough water to form a dough.
Knead the dough lightly and shape it into a loaf.

Bake

Place the loaf in a greased baking pan and bake for about 30-40 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.

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

Graham flour: Provides the main structure of the loaf, along with its coarse, nutty texture.
All-purpose flour: Adds gluten for structure, helping the dough hold its shape while baking.
Baking powder: Releases gas during baking, helping the loaf rise and become light.
Sugar: Adds sweetness and helps the crust brown during baking.

“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.