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Bread

Bread of Potatoes with Wheat Flour

A loaf made from mashed potatoes and wheat flour, leavened with yeast and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Bread of Potatoes with Wheat Flour

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 bowl, combine the mashed potatoes and wheat flour.

  2. Dissolve the yeast in warm water and add to the mixture.

  3. Add salt and mix until a dough forms.

  4. Knead the dough for about 5 minutes until smooth.

  5. Let the dough rise in a warm place for 1 hour or until doubled in size.

Shape and bake

  1. Shape the dough into a loaf and place it in a greased pan.

  2. Let it rise again for 30 minutes.

  3. Preheat the oven to 350°F (175°C) and bake for 30-35 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. 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

Potatoes
Add moisture and a soft, tender crumb to the bread.
Wheat flour
Forms the gluten structure that holds the dough together.
Yeast
Produces gas that makes the dough rise and become airy.

The step that matters

Let the dough rise until doubled. Yeast needs enough time in a warm place to produce gas. Under-proofed dough bakes dense, while over-proofed dough may collapse in the oven.

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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