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Bread

Bread Made with Turnips

Bread made by mixing mashed turnip pulp with wheat meal and yeast, then baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Turnip and wheat share more aroma than cooks usually use. They rank in the top 12% of all ingredient pairs, and cooks put them together in 41 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Bread Made with Turnips

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Boil turnips until soft, then mash and press out excess water.

  2. Mix equal weight of wheat meal with the turnip pulp.

  3. Knead the dough and let it rise in a trough.

Bake and rest

  1. Form into loaves and bake in a 400°F (200°C) oven.

  2. Let the bread rest for twelve hours before cutting.

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. Turnip + wheattop 12% of all pairs
    Smell alikestrong
    Cooked together41 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Turnips
Supply moisture and bulk, giving the loaf a soft, moist crumb.
Wheat meal
Provides the flour structure that holds the loaf together as it bakes.
Yeast
Produces gas as it ferments, which makes the dough rise.

The step that matters

Press out the excess water from the turnips. Boiled turnips hold a lot of water. Excess moisture makes the dough slack and sticky, so it rises less well and holds its shape poorly. Pressing it out keeps the dough workable.

“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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