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Wheat Bread

A yeast‑leavened wheat bread made with scalded milk, lukewarm water, boiling water, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Wheat Bread

Why it works: Milk and flour 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 ↓

Wheat Bread

Ingredients

Directions

Make the dough

  1. Combine boiling water with scalded milk and salt.

  2. When lukewarm, add yeast dissolved in ½ cup lukewarm water.

  3. Beat in enough flour to make a batter until light.

  4. Add more flour to knead into a dough.

  5. Knead well and let rise until light.

Shape and bake

  1. Shape into loaves, let rise again, and bake for 40 minutes.

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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Flour
Forms the gluten network that traps gas and gives the bread its structure.
Yeast
Produces carbon dioxide gas as it ferments, which makes the dough rise and become light.
Milk
Adds richness and softness, and its sugars help the crust brown.

The step that matters

Knead well and let rise until light. Kneading develops the gluten that holds the gas yeast produces. Under-kneading gives a weak, dense loaf, while letting the dough rise until light lets it trap enough gas for a good texture.

“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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