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Bread

Gluten Bread

A loaf made from a soft batter of gluten, water, milk, yeast, egg, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Gluten Bread

Why it works: Milk and butter 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 ↓

Gluten Bread

4 loaves

Ingredients

Directions

Make the dough

  1. Pour boiling water into milk, add butter and salt, and let stand until lukewarm.

  2. Add the beaten egg and dissolved yeast, then mix in enough gluten to make a soft batter.

  3. Cover and let rise in a warm place.

  4. Add more gluten to form a soft dough and knead well.

  5. Shape into 4 loaves and let rise again.

Bake

  1. Bake for 1 hour.

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.

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.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gluten
Builds the protein network that traps gas and gives the loaves their chewy structure.
Yeast
Produces carbon dioxide during rising, which leavens the dough.
Egg
Adds structure and richness to the dough and helps bind it.
Milk
Adds moisture and softness to the crumb and gives some browning.

The step that matters

Kneading in the gluten. Gluten forms its network only as the dough is worked, so kneading well is needed to build enough strength to hold gas during rising. Under-kneaded dough bakes up dense and collapses.

“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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