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Bread

Macedonian Bread

A yeasted bread made with flour, water, olive oil, salt, sugar, and yeast, baked until puffed.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Flour and sugar 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 ↓

Macedonian Bread

Oven200°C
Time9 to 10 minutes

Ingredients

Directions

Make the dough

  1. In a mixing bowl, combine yeast with 1 1/2 cups of flour.

  2. Combine water, oil, salt, and sugar and add to yeast mixture.

  3. Beat for 1/2 minute with an electric mixer at low speed; then beat for 3 minutes at high speed.

  4. Work in remaining flour by hand to form a smooth and elastic dough.

  5. Put in a greased bowl in a warm spot, cover, and let rise for 45 minutes.

Shape and rest

  1. Punch dough down, divide into 12 pieces, and roll each into a ball.

  2. Let rest for 10 minutes.

  3. Flatten each ball into a 5-inch circle.

  4. Place on a greased baking sheet; cover and let rest for 20 to 30 minutes.

Bake and cool

  1. Preheat oven to 200°C.

  2. Bake for 9 to 10 minutes, until puffed and lightly browned on bottom.

  3. Immediately wrap in foil and cool.

Nutrition, whole recipe (rough)

623Calories
13 gProtein
15 gFat
108 gCarbs

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
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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.

  1. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Flour + olivetop 19% of all pairs
    Smell alikemoderate
    Cooked together16,871 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Olive + sugartop 35% of all pairs
    Smell alikelow
    Cooked together12,483 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Olive and sugar barely smell alike, yet cooks put them together in 12,483 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

Flour
Provides the structure that the gluten network builds into an elastic dough.
Active dry yeast
Produces gas as it ferments, making the dough rise and puff.
Olive oil
Adds fat that softens the crumb and keeps the bread tender.
Sugar
Feeds the yeast and encourages browning on the bottom of the breads.

The step that matters

Bake for 9 to 10 minutes, until puffed and lightly browned on bottom. The breads need a hot oven to puff quickly from steam and gas expansion before the crust sets. Baking too long dries them out and makes them hard, so watch for puffing and light browning.

“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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