Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
No-Knead Bread
Ingredients
Directions
Make the batter
Dissolve yeast in warm water in a large bowl.
Add sugar, shortening, salt and 2 cups of the flour.
Beat on low speed, scraping the bowl constantly, for 30 seconds.
Beat on medium speed, scraping the bowl occasionally, for 2 minutes (or beat 300 vigorous strokes by hand).
Stir in the remaining flour until smooth.
Scrape the batter from the side of the bowl.
Rise and shape
Cover and let rise in a warm place until almost double, 40 to 45 minutes.
Stir down the batter by beating about 25 strokes.
Smooth and pat the batter in a greased loaf pan (9 x 5 x 3 or 8½ x 4½ x 2½ inches) with a floured hand.
Cover and let rise until double, about 40 minutes.
Bake and cool
Heat the oven to 375 °F.
Bake until the loaf sounds hollow when tapped, 40 to 45 minutes.
Brush the top with margarine.
Remove the loaf from the pan and cool on a wire rack.
Nutrition, whole recipe (rough)
Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- All-purpose flour
- Provides the gluten network that gives the loaf its structure and chew.
- Active dry yeast
- Produces carbon dioxide gas that makes the batter rise and become airy.
- Warm water
- Hydrates the flour and activates the yeast so the dough can develop and rise.
- Sugar
- Feeds the yeast and adds a touch of sweetness and browning to the crust.
- Shortening
- Adds fat that tenderizes the crumb and keeps it soft.
The step that matters
Beating the batter to develop gluten. Beating on low then medium speed builds gluten strands that trap the yeast gas. Too little beating leaves a dense loaf, and the timed beating should be followed closely.
“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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