Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Diabetic Bread
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the batter
Separate the egg whites from the yolks.
Add salt to the egg whites and beat until very thick.
Beat the yolks until thick and lemon colored.
Combine the yolks with the beaten whites and mix well.
Gradually fold in the Lister's Diabetic Flour.
Pour the batter into a tin measuring 5 inches long, 3 inches wide, and 3 inches high.
Bake and cool
Preheat the oven to 400°F (200°C).
Bake for 15 minutes at full heat, then reduce the heat by half and bake for an additional 10 minutes.
If using a coal or wood oven, bake for 15 to 30 minutes.
Do not open the oven door until the bread is done.
Let the bread cool partially in the tin before removing.
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.
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and egg barely smell alike, yet cooks put them together in 106,462 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
- Eggs
- Whites beaten to a stiff foam and folded in give the bread its light, airy structure.
- Lister's diabetic flour
- Provides the bulk and structure that sets the crumb once the batter is baked.
The step that matters
Fold in the flour gradually. Folding gently and gradually keeps the air beaten into the egg whites from collapsing, which is what lets this batter rise and stay light.
“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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