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Bread

Bread with Miller’s Baking Powder

A quick bread made with wheat flour, baking powder, cold water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bread with Miller’s Baking Powder

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Rub the baking powder very fine and mix it with the flour and salt.

  2. Gradually pour in the cold water, stirring quickly with a wooden spoon to form a light dough.

  3. Place the dough in a prepared tin.

Bake

  1. Bake immediately in a 400°F (200°C) oven, or let it rest for 15-20 minutes before baking.

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.

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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Wheat flour
Forms the main structure of the dough as its proteins hydrate and set in the oven.
Baking powder
Releases gas in the wet dough and heat, lifting the loaf so it rises and becomes light.
Cold water
Hydrates the flour so it forms a dough, and its moisture turns to steam that helps lift the loaf.

The step that matters

Bake immediately after mixing. Baking powder starts releasing gas as soon as it meets liquid. Stirring quickly and baking promptly keep that gas in the dough, while overworking it can toughen the bread.

“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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