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Bread

To Make Yeast Fob Ebbad

A yeast-based bread made with hops, malt, flour, and mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Malt and potato work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 43 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

To Make Yeast Fob Ebbad

Ingredients

Directions

Make the yeast

  1. Boil the hops in the water for 20 minutes.

  2. Let it stand for about 5 minutes, then add to the bruised malt.

  3. Cover and let the mixture cool to lukewarm.

  4. Stir in not quite ½ pint of yeast and keep warm for 3 to 4 hours.

  5. Bottle the yeast in small bottles, cork them well, and tie them down.

Make the dough

  1. When ready to use, boil the potatoes without salt, mash them in the cooking water, and rub through a colander.

  2. Stir in about 1 lb. of flour, then add the yeast, pouring it in the middle of the flour.

  3. Let it stand warm overnight, and knead in the morning.

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. Malt + potatotop 14% of all pairs
    Smell alikemoderate
    Cooked together43 recipes

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

  2. Flour + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Malt + flourtop 24% of all pairs
    Smell alikelow
    Cooked together260 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: eugenol (clove, spicy).

  5. Hops + potatotop 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
Mashed potatoes supply starch and moisture, giving the dough a soft, moist crumb.
Flour
Flour forms the gluten network that gives the dough its structure.
Yeast
Yeast ferments the sugars in the dough, producing gas that makes it rise.
Bruised malt
Malt provides sugars that feed the yeast and add flavour and colour.
Hops
Hops add a bitter, aromatic flavour that balances the malt's sweetness.

The step that matters

Let it stand warm overnight, and knead in the morning.. The dough needs steady warmth so the yeast can ferment and build gas for rising. If it gets too cold, fermentation slows and the bread will be dense; kneading then redistributes the gas and develops gluten for an even crumb.

Swap the potato

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

  1. Mustardfits about as well
  2. Potatothe original
  3. Shallotfits about as well
  4. Lettucefits less well

Fit is the average pairing score against hops, malt, 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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