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Bread

Graham Bread

A yeast bread made with white and Graham flour, milk, sugar, salt, and compressed yeast.

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

Graham 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. Mix the ingredients in the order given to form a dough.

  2. Let the dough rise until light.

Shape and bake

  1. Knead the dough and shape it into loaves.

  2. Let the loaves rise again.

  3. Bake in a preheated oven at 350°F (175°C) until done.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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
Adds moisture and richness, and its sugars help the crust brown.
Yeast
Produces gas as it feeds, causing the dough to rise and become light.
White flour
Its gluten forms a stretchy network that traps gas and gives the loaf structure.
Graham flour
Adds coarse bran and nutty flavour, making a denser, heartier crumb than white flour alone.
Sugar
Feeds the yeast and adds a little sweetness and browning in the crust.

The step that matters

Let the dough rise until light. Yeast needs time to produce enough gas to inflate the gluten network. Rising too briefly leaves a dense loaf, while over-proofing lets the structure collapse.

“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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