Name: Standard Fat-free Bread
Ingredients: 3 cup bread flour; 1 cup whole wheat flour; 1 packet/2 ¼ tsp yeast; 1 tbsp sugar; 1 tsp salt; 1 tbsp powdered skim milk or soy; milk (optional, but i think; it helps); 1 1/2 cup hot water.

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Standard Fat-free Bread

Ingredients

Directions

Follow usual procedure for breadmaker.

Nutrition, whole recipe (rough)

662Calories

22 gProtein

9 gFat

121 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Sugar	1 tbsp (12.5g) granulated	49
Soy Sauce	1 tbsp (15ml)	9
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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.

Wheat + milktop 6% of all pairs

Smell alikemoderate

Cooked together2,418 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Bread + wheattop 10% of all pairs

Smell alikestrong

Cooked together209 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Bread + milktop 11% of all pairs

Smell alikemoderate

Cooked together11,466 recipes

Shared aroma: 2-undecenal (sweet).
Flour + wheattop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Bread flour: Gluten-forming flour that gives the loaf its structure and chew.
Whole wheat flour: Adds a denser, nuttier texture and absorbs more water than white flour.
Yeast: Produces carbon dioxide gas that makes the dough rise and become airy.
Sugar: Feeds the yeast and helps the crust brown during baking.
Powdered skim milk or soy: Adds milk solids that soften the crumb and promote a golden crust.

“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.