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Bread

Quick Graham Bread

A quick bread made with white and graham flour, sugar, salt, baking powder, and milk, baked in a loaf pan.

From an old cookbook · modernised transcription
By Chicago. Bethany union church. Woman's society. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Quick Graham Bread

Ingredients

Directions

Prepare

  1. Combine one cup white flour, two cups graham flour sifted together, one-third cup sugar, one teaspoon salt, and three teaspoons baking powder.

  2. Stir in two cups milk until mixed.

  3. Pour the batter into a greased loaf pan.

Bake

  1. Bake in a moderate oven for three-quarters of an hour.

  2. Raisins or nuts are often added.

Nutrition, whole recipe (rough)

653Calories
21 gProtein
9 gFat
120 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

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

By Chicago. Bethany union church. Woman's society. [from old catalog]. 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. See the original page.

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 + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, 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

Baking powder
Releases gas in the batter, lifting the loaf so it rises without yeast.
Graham flour
Adds coarse bran and body, giving the loaf a hearty, dense texture.
White flour
Provides gluten-forming structure that holds the loaf together as it rises.
Milk
Hydrates the flours and gives moisture and a tender crumb.
Sugar
Adds sweetness and helps the crust brown during baking.

The step that matters

Stir in the milk until just mixed. Overmixing a quick bread batter develops gluten, which can make the loaf tough. Mixing only until the flour is moistened keeps the crumb tender while the baking powder does its work.

“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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