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Bread

Peanut Bread

A simple bread made from ground peanuts and wheat flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Peanut and wheat 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 ↓

Peanut Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Combine the ground peanuts and wheat flour in a mixing bowl.

  2. Mix until well combined.

  3. Shape the mixture into a dough.

Bake

  1. Bake in a preheated oven at 350°F (175°C) until golden brown.

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. Peanut + wheattop 5% of all pairs
    Smell alikestrong
    Cooked together151 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Peanut + nutstop 5% of all pairs
    Smell alikestrong
    Cooked together81 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Nuts + wheattop 11% of all pairs
    Smell alikemoderate
    Cooked together57 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Nuts + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,180 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Ground peanuts
Add nutty flavour, fat and body that shape the dough and contribute to browning.
Wheat flour
Provides the main structure, binding the dough so it holds its shape while baking.

Swap the nuts

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

  1. Sesamefits better
  2. Flaxseedfits better
  3. Cashew nutfits better
  4. Nutsthe original

Fit is the average pairing score against peanut, wheat, flour. 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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