Skip to main content
Main

Gluten Bread

A yeast bread made with gluten flour, milk, salt, egg whites, and additional flour, baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
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.

Prepare the dough

  1. Scald the milk.

  2. Let the milk cool to lukewarm.

  3. Add salt and yeast to the milk.

  4. Stir in gluten flour to create a thick batter.

  5. Beat the batter thoroughly.

  6. Fold in the well-beaten egg whites.

  7. Add enough flour to form a soft dough.

  8. Knead the dough without adding more flour.

  9. Let the dough stand until it rises.

Shape and bake

  1. Transfer the dough to well-greased pans.

  2. Let the dough rise again.

  3. 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

Gluten flour
Builds a strong, elastic network that gives the bread its chewy structure.
Yeast
Produces gas as it ferments, making the dough rise and become airy.
Egg whites
Add protein and trapped air, supporting structure and lift in the dough.
Flour
Adds the remaining starch and gluten needed to turn the batter into a soft, kneadable dough.
Milk
Provides moisture and milk proteins that soften the crumb and aid browning.

The step that matters

Let the milk cool to lukewarm before adding the yeast. Yeast is killed by very hot liquid, so the milk must be cooled to a warm, not hot, temperature before the yeast and salt are added. Salt is also added at this point, and too much heat can stop the yeast from rising the dough properly.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes