Name: Kahlúa Cream Bread
Ingredients: 1/8 c Kahlua (you can use more; just use less water.); 1/4 c Water; 1 5 oz can nonfat evaporated milk; 1 t Salt; 1 1/2 ts Canola oil; 3 c Bread flour; 2 tb Brown sugar; 1 t Yeast

Why it works: Evaporated milk and sugar work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 804 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Kahlúa Cream Bread

Oven375 °F

Time25–30 minutes

Ingredients

Directions

Prepare the dough

Add miniature chocolate chips (lots).
Place all ingredients, except for filling, into bread machine in the proper order for your machine. Use dough cycle.
At end of dough cycle, remove dough and place on lightly-floured bread board.
Cover and let rest for 10 minutes.

Shape and rise

Roll out dough into a rectangle, sprinkle with lots of miniature chocolate chips, and roll up into a loaf.
Place in greased bread pan, cover and let rise for 45 minutes. Slash loaf with a lame or razor blade.

Bake and cool

Brush with milk. Bake in preheated 375 °F oven for 25–30 minutes. Remove loaf onto a cake rack and let cool.

Nutrition, whole recipe (rough)

772Calories

21 gProtein

23 gFat

120 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
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).

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.

Evaporated milk + sugartop 11% of all pairs

Smell alikemoderate

Cooked together804 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Evaporated milk + flourtop 17% of all pairs

Smell alikemoderate

Cooked together495 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Bread + flourtop 25% of all pairs

Smell alikelow

Cooked together10,383 recipes

Shared aroma: isobutyraldehyde (malty, green).
Canola oil + flourtop 25% of all pairs

Smell alikelow

Cooked together1,194 recipes

Shared aroma: isobutyraldehyde (malty, green).

Bread and flour barely smell alike, yet cooks put them together in 10,383 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

Bread flour: Builds the gluten network that gives the loaf its structure and chew.
Yeast: Ferments the sugars in the dough, producing gas that makes the loaf rise.
Brown sugar: Feeds the yeast and adds sweetness and browning to the crust.
Evaporated milk: Adds milk solids that soften the crumb and help the crust brown.
Canola oil: Adds fat that keeps the crumb tender and moist.
Kahlua: Adds coffee and vanilla-like flavor to the dough.

“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.