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Bread

Graham Yeast Bread

A yeast‑leavened bread made with Graham flour, water, yeast, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and flour 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 ↓

Graham Yeast Bread

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Prepare a batter using the same proportion of yeast to water as for fine flour bread.

  2. When the batter is light, add 2 teaspoons of sugar for each quart of water.

  3. Mix the batter until it is stiff enough to knead, but not as stiff as fine flour bread.

  4. Let the batter stand to rise until light.

  5. Knead the dough and let it rise again.

Shape and bake

  1. When it is light again, knead, divide, and place into baking pans.

  2. Let the dough rise again in the pans.

  3. Bake in a slow oven at 300°F (150°C) until done, as Graham bread requires longer baking than fine flour bread.

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. Sugar + flourtop 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
Its coarser bran and germ make a heavier, denser loaf than fine flour, so it needs a softer dough.
Yeast
Produces gas that makes the dough rise and become light before baking.
Sugar
Feeds the yeast during rising and adds a little sweetness and browning.

The step that matters

Baking long and slowly. Graham flour's bran and germ take longer to set and cook through than fine flour. Baking too hot or too briefly can leave the crust dark while the centre stays gummy or underbaked.

“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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