Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Tastes Like Avanti Bread
Ingredients
Directions
Make the dough
Dissolve yeast in warm water.
Mix oil, eggs, salt and sugar together till blended.
Add flour one cup at a time, mixing well after each addition.
Knead till smooth and elastic.
Let rise till doubled, about 1 hour and 30 minutes.
Repeat the kneading and rising.
Punch down.
Shape and bake
Cut dough into 2 pieces.
Let rise, covered for 10 minutes.
Shape into 2 oblong loaves, about 14 inches long.
Place on greased cookie sheets.
Cover: let rise again, about 50 – 60 minutes.
Cut slash down middle of bread or 3 slashes diagonally on top.
Bake at 350°F for 20 to 25 minutes.
Nutrition, whole recipe (rough)
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| 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.
-
Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
-
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 + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Bread + flourtop 25% of all pairsSmell alikelowCooked together10,383 recipes
Shared aroma: isobutyraldehyde (malty, 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
What each ingredient does
- Yeast
- Ferments the dough, producing gas that makes it rise and become airy.
- Bread flour
- Its gluten forms the elastic network that gives the loaves structure.
- Eggs
- Add richness and help bind the dough, adding structure and a tender crumb.
- Sugar
- Feeds the yeast and helps the crust brown during baking.
- Vegetable oil
- Adds fat that softens the crumb and keeps the bread moist.
The step that matters
Knead till smooth and elastic, then let rise till doubled. Kneading develops gluten so the dough can trap the gas yeast produces. Under-kneaded dough rises poorly and bakes up dense, while the full rise gives the loaves their lightness.
“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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