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Bread

Graham Bread

A yeast bread made with Graham flour, salt, water, and optional butter or sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Graham Bread

Ingredients

Directions

Make the dough

  1. Stir salt into boiling water.

  2. Add Graham flour until a good dough forms.

  3. Let the dough cool slightly.

  4. Stir in the yeast thoroughly.

  5. Optionally, add sweet butter or sugar.

Shape and bake

  1. Knead the dough until light.

  2. Shape the dough as desired.

  3. Let it rise again.

  4. Bake until golden.

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 + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Graham flour
Forms the gluten network that gives the dough its structure.
Yeast
Produces gas that makes the dough rise and become light.
Sweet butter or sugar
Adds sweetness and richness, and softens the crumb.

The step that matters

Let the dough cool slightly before adding the yeast. Yeast is a living organism. Very hot liquid and dough can kill it, so the dough should be only slightly cool before the yeast is stirred in. If the yeast dies, the dough will not rise 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.

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