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Bread

Wheat Bread

A simple wheat bread made with flour, salt, yeast, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Wheat Bread

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 ↓

Wheat Bread

Ingredients

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.

Make the dough

  1. In a large bowl, combine flour, salt, and yeast.

  2. Add lukewarm milk and mix until stiff.

Rise and shape

  1. Let the dough rise until doubled in size.

  2. Knead the dough into pans and let it rise again.

  3. For a whiter bread, knead the dough down 2-3 times.

Bake

  1. Bake in a preheated oven at 350°F (175°C) for 45 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk 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

All-purpose flour
Its proteins form gluten, giving the dough the structure that holds the loaf together.
Yeast
Feeds on sugars and releases gas, which makes the dough rise and become light.
Milk
Adds moisture and softness to the dough and helps the crumb feel tender.

The step that matters

Let the dough rise until doubled in size. Rising time controls the loaf's lightness. Underproofed dough bakes dense, while overproofed dough can collapse or turn coarse because the gluten structure weakens.

“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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