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Bread

Baking-powder Bread

A simple bread made with flour, baking powder, salt, and milk, baked at 400°F for one hour.

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

Baking-powder Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Mix the baking powder and salt thoroughly with the flour.

  2. Add the milk and quickly work into a light dough.

  3. Bake in a well-heated oven at 400°F (200°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.

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

Flour
Forms the structure of the bread as the dough sets during baking.
Baking powder
Releases gas in the dough, causing it to rise and become light.
Milk
Hydrates the flour and provides moisture for a tender crumb.

The step that matters

Working the milk into the dough quickly. Once liquid meets baking powder, gas release begins immediately. Overworking the dough develops gluten and makes the bread tough, while delay lets the leavening lose strength before baking.

“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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