Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Inga's Hobo Bread
Ingredients
Directions
Prepare the batter
Soak raisins in boiling water.
Add baking powder and stir.
Let stand overnight or 5 to 6 hours, covered.
Add sugar, salt, oil and flour.
Bake
Grease 3 small coffee cans and fill halfway.
Bake at 300 degrees for 1 hour and 15 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 |
| Grape | 1/2 cup (76g) | 62 |
| 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.
-
Raisin + flourtop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Raisin + sugartop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raisins
- Add moisture and sweetness, and soften as they soak in the boiling water.
- Baking powder
- Releases gas that lifts the batter so the bread rises and becomes light.
- Flour
- Forms the gluten and starch structure that holds the loaf together.
- Oil
- Adds fat for a moist, tender crumb.
- Sugar
- Adds sweetness and helps the crust brown during baking.
The step that matters
Let stand overnight or 5 to 6 hours, covered. Soaking lets the raisins soften and the batter rest, so the baking powder starts working evenly and the loaf keeps a moist texture.
“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.
More raisin bread recipes
You might also like
Cornbread345 recipes
Bread Pudding336 recipes
Milk Bread Rolls242 recipes
Potato Bread124 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.