Name: Brown Bread
Ingredients: 1 tablespoonful butter 1 breakfastcup milk; a cupful of milk; 2 breakfastcups of wheatmeal 1 small cup flour 1 teaspoon sugar 2 heaped teaspoo; 1 small cup flour 1 teaspoon sugar 2 heaped teaspoons edmonds' baking powder 1 s; 1 teaspoon sugar 2 heaped teaspoons edmonds' baking powder 1 small teaspoon salt; 2 heaped teaspoons edmonds' baking powder 1 small teaspoon salt 1 tablespoonful; 1 small teaspoon salt 1 tablespoonful butter 1 breakfastcup milk; 1 breakfastcup milk; four lines across the top

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Brown Bread

Ingredients

1 tablespoonful butter 1 breakfastcup milk
a cupful of milk
2 breakfastcups of wheatmeal 1 small cup flour 1 teaspoon sugar 2 heaped teaspoo
1 small cup flour 1 teaspoon sugar 2 heaped teaspoons edmonds' baking powder 1 s
1 teaspoon sugar 2 heaped teaspoons edmonds' baking powder 1 small teaspoon salt
2 heaped teaspoons edmonds' baking powder 1 small teaspoon salt 1 tablespoonful
1 small teaspoon salt 1 tablespoonful butter 1 breakfastcup milk
1 breakfastcup milk
four lines across the top

Directions

Make the dough

Combine 2 breakfast cups of wheatmeal, 1 small cup flour, 1 teaspoon sugar, 2 heaped teaspoons Edmonds' Baking Powder, 1 small teaspoon salt, 1 tablespoonful butter, 1 breakfast cup milk, and water.
Mix all the ingredients with the milk and water into dough.
Turn out and flatten the dough with hand, inch thick.

Bake

Cut four lines across the top and prick with fork.
Bake about 20 minutes.

Nutrition, whole recipe (rough)

755Calories

21 gProtein

21 gFat

120 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 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 T. J. Edmonds Ltd.. Recipe from a historical cookbook (Project Gutenberg).

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.

Photo for illustrative purposes only · Contact us to use it

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.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

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

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Butter + sugartop 17% of all pairs

Smell alikemoderate

Cooked together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Wheatmeal: Gives the bread its brown colour, nutty flavour and a coarser, more textured crumb.
Flour: Provides the gluten structure that holds the loaf together.
Baking powder: Releases gas when heated, lifting the dough so the bread rises.
Milk: Moistens the dough and adds softness and browning from milk sugars.
Butter: Adds fat for a tender crumb and richer flavour.

“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.