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Bread

The Buckeye. Yeast.

A yeast‑leavened potato bread flavored with hops.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

The Buckeye. Yeast.

Ingredients

Directions

Prepare the potatoes and hops

  1. Pare and boil the potatoes until broken.

  2. Boil the hops in 1 quart of water.

  3. Drain the hop water and mash the potatoes.

  4. Add the hop water and enough hot water to make 2 quarts.

  5. Strain and rub all the potato through.

Make the mixture

  1. Bring the mixture to a boil.

  2. Add the flour mixed with cold water to a smooth paste and the sugar.

  3. Boil for 5 minutes, stirring well.

  4. Let the mixture cool.

Ferment and store

  1. Add the yeast.

  2. When well risen, mix in the salt.

  3. Store in a covered jar in a cool cellar.

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Potato + sugartop 30% of all pairs
    Smell alikelow
    Cooked together3,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Hops + flourtop 32% of all pairs
    Smell alikelow
    Cooked together10 recipes

    Shared aroma: eugenol (clove, spicy).

  5. Potato + hopstop 39% of all pairs
    Smell alikelow
    Cooked together3 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Provide starch and bulk that give the dough body and moisture.
Hops
Add bitterness and aroma, and help preserve the liquid.
Flour
Thickens the mixture into a paste that adds body and structure.
Sugar
Feeds the yeast and adds sweetness.
Yeast
Ferments the mixture so it rises and becomes leavened.

The step that matters

Let the mixture cool before adding the yeast. Yeast is killed by high heat, so the mixture must be cool enough that it does not destroy the yeast before fermentation can begin.

Swap the potato

How well each one fits the dish's main ingredients (hops, flour, sugar):

  1. Mustardfits better
  2. Arrowrootfits better
  3. Parsnipfits better
  4. Potatothe original

Fit is the average pairing score against hops, flour, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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