Why it works: Flour and macadamia nut match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 124 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Macadamia Bread
Ingredients
Directions
Make the dough
Heat water, milk and butter until butter is melted, add honey and stir, then cool.
Knead remaining ingredients into dough.
Shape and bake
Place dough into a greased loaf pan.
Bake at 220°C (425°F) for 35 to 40 minutes.
Nutrition, whole recipe (rough)
Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Walnut | 1 walnut half (4g) | 26 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Macadamia | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
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Flour + macadamia nuttop 6% of all pairsSmell alikestrongCooked together124 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Milk + honeytop 10% of all pairsSmell alikemoderateCooked together1,336 recipes
Shared aroma: ethyl octanoate (fruity).
-
Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Butter + honeytop 14% of all pairsSmell alikemoderateCooked together2,327 recipes
Shared aroma: anethole (sweet, anise).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Self-raising wholemeal flour
- Forms the structure of the loaf, and the self-raising flour helps it rise.
- Milk
- Adds moisture and softness to the dough, and helps browning.
- Butter
- Adds fat, which tenderises the crumb and adds richness.
- Honey
- Adds sweetness and moisture, and helps the crust brown.
- Macadamia nuts
- Add rich flavour and a crunchy texture throughout the bread.
Swap the macadamia nut
How well each one fits the dish's main ingredients (milk, butter, honey, flour):
- Almondfits better
- Milletfits better
- Cashew nutfits about as well
- Macadamia nutthe original
Fit is the average pairing score against milk, butter, honey, 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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