Name: Yeast Bread
Ingredients: wheat flour; peanut flour

Why it works: Wheat and peanut match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 151 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Yeast Bread

Ingredients

wheat flour
peanut flour

Directions

Substitute peanut flour for one-fourth of the wheat flour in your bread recipe.
Follow your usual bread-making process.

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.

Wheat + peanuttop 5% of all pairs

Smell alikestrong

Cooked together151 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Wheat + flourtop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + peanuttop 15% of all pairs

Smell alikemoderate

Cooked together1,427 recipes

Shared aroma: isobutyraldehyde (malty, green).