Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Pogacha
Ingredients
Directions
Prepare
Have all ingredients at room temperature.
Heat oven to 200°F and turn off.
Prepare yeast with 1 tbsp. sugar and 1 cup water, stir and set aside for 10 minutes.
Topping: Beat 1 egg with 1 tbsp. milk and sesame seeds.
Make and knead the dough
In a large bowl, sift flour and make a well in the centre.
Pour butter, oil, salt and eggs into the well; then begin adding sugar, water and yeast mixture, working in flour to make a medium-textured dough.
Turn out on your work area and knead for 15-20 minutes, using extra flour if necessary. Cut through the dough two or three times with a knife to examine for air holes. When these are evident, the dough has been well kneaded.
Rise, shape and bake
Set dough into a large roasting pan, which has been lightly greased. Grease top of dough very lightly with butter or oil, so that it will not develop a crust. Cover the dough and place in the oven until doubled in bulk.
Punch down the dough and allow it to rise again.
On a lightly oiled surface, dump dough out and cut into sections desired. Shape the dough as desired: braided, loaf pans, or large rounds.
Place in greased pans and place in oven again to rise for about 1 hour.
Brush loaves with egg and milk and sprinkle with sesame seeds.
Preheat oven to 300°F and bake loaves 1 hour or until done.
Nutrition, whole recipe (rough)
Counts 6 of 7 ingredients. The other 1 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Flour and butter 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
- Eggs
- Bind the dough and add richness and structure, and enrich the glossy topping.
- Yeast
- Produces gas that makes the dough rise and become airy.
- All-purpose flour
- Forms the gluten network that gives the dough its structure.
- Butter
- Adds fat for tenderness and flavour, and helps browning.
- Sugar
- Feeds the yeast and adds sweetness and browning.
The step that matters
Kneading until air holes appear. Kneading develops the gluten network that traps the gas yeast produces. Underkneaded dough rises poorly and bakes dense, so check for air holes before letting it rise.
“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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