Name: Refrigerator Bread Dough
Ingredients: 1 tablespoon dry yeast; 1 cup warm water for the yeast only; 2/3 cups sugar; 1-1/2 teaspoon salt; 2/3 cups shortening or lard; 2 eggs; ½ cup instant potato flakes mixed with 1 cup warm water (not yeast water); 7-1/2 cups all purpose flour

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 ↓

Refrigerator Bread Dough

Ingredients

1 tablespoon dry yeast
1 cup warm water for the yeast only
2/3 cups sugar
1-1/2 teaspoon salt
2/3 cups shortening or lard
2 eggs
½ cup instant potato flakes mixed with 1 cup warm water (not yeast water)
7-1/2 cups all purpose flour

Directions

Dissolve the yeast in warm water.
Stir in the sugar, salt, shortening, eggs, potatoes, and 4 cups of the flour.
Beat until smooth.
Mix enough of the remaining flour to make the dough easy to handle.
Turn the dough onto a lightly floured board; knead until smooth and elastic, about 5 minutes.
Place dough in a greased gallon zip lock, making sure all the air is out.
Refrigerate at least 8 hours or until ready to use. (Dough can be kept in refrigerator at 45 degrees or below. As it rises slightly, it may be necessary for you to re-zip the bag.)

Nutrition, whole recipe (rough)

960Calories

24 gProtein

31 gFat

145 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Lard	1 tbsp (12.8g)	115
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.

Recipe from the Recipes Wiki (Fandom).

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.

Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Potato + flourtop 15% of all pairs

Smell alikemoderate

Cooked together5,355 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).
Egg + potatotop 29% of all pairs

Smell alikemoderate

Cooked together4,978 recipes

Shared aroma: (e)-2-octenal (fatty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Swap the potato

How well each one fits the dish's main ingredients (sugar, egg, flour):

Arrowrootfits better
Sweet potatofits better
Shallotfits better
Potatothe original

Fit is the average pairing score against sugar, egg, flour. Candidates are from the same food group and used in at least 100 recipes.

Potato Bread124 recipes

Cornbread345 recipes

Bread Pudding336 recipes

Milk Bread Rolls242 recipes

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Refrigerator Bread Dough