Name: Graham Bread
Ingredients: 3 ½ cups flour; 3 heaping teaspoons baking powder; 2 heaping teaspoons sugar; 1 heaping teaspoon coarse sea salt (formerly 'bay salt'); 2 ½ cups sweet milk

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 ↓

Graham Bread

Ingredients

3 ½ cups flour
3 heaping teaspoons baking powder
2 heaping teaspoons sugar
1 heaping teaspoon coarse sea salt (formerly 'bay salt')
2 ½ cups sweet milk

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Mix the dough

In a large bowl, combine the flour, baking powder, sugar, and salt.
Add the sweet milk and mix until well combined.
Knead the dough lightly on a floured surface.

Shape and bake

Shape the dough into a loaf and place it in a greased baking pan.
Bake in a preheated oven at 350°F (175°C) until golden brown.

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.

Flour + milktop 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).
Sugar + milktop 18% of all pairs

Smell alikelow

Cooked together77,875 recipes

Shared aroma: 2-nonenal (fatty, green).