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Bread

Graham Bread

A yeast-leavened bread made with Graham flour, butter, sugar, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Graham Bread

Ingredients

Directions

Make the dough

  1. Stir a little coarse sea salt into boiling water.

  2. Add enough Graham flour to make a good dough and let it cool slightly.

  3. Stir in ¾ cup yeast, 1 tablespoon butter, and ½ cup sugar.

Shape and bake

  1. Knead the mixture until light, then shape as desired.

  2. Let rise again, then bake.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter 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

Graham flour
Provides the flour structure that holds the dough together.
Yeast
Produces gas that makes the dough rise and become light.
Butter
Adds fat that softens the texture and adds richness.
Sugar
Feeds the yeast and adds a touch of sweetness.

“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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