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Bread

Gluten Bread

A yeast‑leavened bread made with gluten flour and milk, folded with egg whites, baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Gluten 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 ↓

Gluten Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Scald the milk and let it cool to lukewarm.

  2. Add salt and yeast to the milk.

  3. Stir in gluten flour to create a thick batter. Beat thoroughly.

  4. Fold in the well-beaten egg whites.

Make and rise the dough

  1. Add enough flour to form a soft dough.

  2. Knead without adding more flour.

  3. Let the dough stand until it rises.

Bake

  1. Transfer to well-greased pans and let it rise again.

  2. Bake in a moderate oven at 350°F (175°C) 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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, 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

Milk
Provides liquid and moisture that hydrates the flour and yeast.
Gluten flour
Builds a strong protein network that traps gas and gives the bread its chewy structure.
Yeast
Ferments sugars and produces gas that makes the dough rise.
Egg whites
Add structure and help trap air, lightening the crumb.
Flour
Forms the soft dough body, adding structure once kneaded.

The step that matters

Knead without adding more flour. Extra flour during kneading makes the dough stiff and dry, which limits gluten development and gas retention, so the loaf rises less and bakes up denser.

“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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