Name: Wheat Bread.
Ingredients: 2 cups milk; 1 oz compressed yeast; 2 cups lukewarm water; 2 tablespoons butter; 12 cups spring wheat flour (or more of winter wheat); 3 teaspoons coarse sea salt

Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Wheat Bread.

Ingredients

Directions

Scald the milk and pour it into a bowl.
Add the butter and salt, stirring until the butter melts.
Add the lukewarm water and let the mixture stand until lukewarm.
Dissolve the yeast in 2 tablespoons of lukewarm water and add it to the mixture.
Sift in the flour, adjusting the amount as needed for the flour quality.
Mix until the dough is soft and can be handled easily.
Turn the dough out onto a board and knead for about 15 minutes until smooth and elastic.
Place the dough in a greased bowl and grease the top.

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.

Milk + wheattop 6% of all pairs

Smell alikemoderate

Cooked together2,418 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + wheattop 14% of all pairs

Smell alikemoderate

Cooked together2,002 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).