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Bread

To Make Potatoe Bread

A loaf made from boiled, mashed potatoes mixed with wheat flour, baked for about two hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Potato and wheat match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 235 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

To Make Potatoe Bread

9 loaves

Ingredients

Directions

Prepare the potatoes

  1. Boil and skin the potatoes.

  2. Break and strain the potatoes through a coarse sieve or fine wire sieve until they resemble flour.

Make the dough

  1. Mix the strained potatoes with the wheat flour until well combined.

  2. Set the dough to rise as you would with regular wheat dough.

Bake

  1. Bake for about 2 hours to produce 9 loaves, each weighing approximately 5 pounds.

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. Potato + wheattop 7% of all pairs
    Smell alikestrong
    Cooked together235 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Mealy potatoes
Provide starch and moisture that give the bread its soft, tender crumb.
Wheat flour
Supplies gluten to build structure and trap gas for the rise.

The step that matters

Breaking and straining the potatoes. Lumps of potato left in the dough create dense pockets and uneven texture, so the potato must be worked fine enough to resemble flour before mixing.

Swap the potato

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

  1. Arrowrootfits better
  2. Sweet potatofits better
  3. Kalefits better
  4. Potatothe original

Fit is the average pairing score against 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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