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Bread

Combinations with Potato Bread

A yeast‑leavened bread made with wheat, barley, corn flours, mashed potato, and molasses.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Wheat and barley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 185 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Combinations with Potato 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the dough

  1. In a large bowl, combine the wheat flour, barley flour, corn flour, corn meal, and salt.

  2. In a separate bowl, mix the mashed potato with the liquid yeast and 1½ cups of liquid.

  3. Add the potato mixture to the dry ingredients and mix well.

  4. Incorporate the fat and molasses or syrup into the dough.

  5. Knead the dough until smooth, then let it rise until doubled in size.

Shape and bake

  1. Shape the dough into loaves and place in greased pans.

  2. Allow the loaves to rise again before baking.

  3. Bake in a preheated oven at 350°F (175°C) for about 30‑40 minutes.

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. Wheat + barleytop 3% of all pairs
    Smell alikestrong
    Cooked together185 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Corn + potatotop 5% of all pairs
    Smell alikestrong
    Cooked together938 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Wheat + corntop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

  4. Barley + potatotop 5% of all pairs
    Smell alikestrong
    Cooked together165 recipes

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

  5. Barley + corntop 5% of all pairs
    Smell alikestrong
    Cooked together128 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Wheat flour
Provides gluten structure so the dough holds its shape and rises.
Mashed potato
Adds moisture and softness to the crumb, helping the bread stay tender.
Yeast
Produces gas as it ferments, making the dough rise and become light.
Molasses or syrup
Adds sweetness and helps the crust brown during baking.
Fat
Tenderizes the crumb and adds richness to the dough.

The step that matters

Let the loaves rise again before baking. A second rise lets the yeast build gas in the shaped loaves, so they bake up light. Baking too early gives dense bread with poor volume.

Swap the potato

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

  1. Sweet potatofits better
  2. Arrowrootfits better
  3. Beetrootfits about as well
  4. Potatothe original

Fit is the average pairing score against wheat, flour, barley, corn, molasses. 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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