Welsh Fruit Bread I

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.

1. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

2. Milk + honeytop 10% of all pairs
   Smell alikemoderate
   Cooked together1,336 recipes

   Shared aroma: ethyl octanoate (fruity).

3. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Butter + honeytop 14% of all pairs
   Smell alikemoderate
   Cooked together2,327 recipes

   Shared aroma: anethole (sweet, anise).

5. Milk + flourtop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

Strong plain flour

Provides the gluten network that traps gas and gives the loaf its structure.

Dried yeast

Produces carbon dioxide that makes the dough rise and become light.

Butter or margarine

Rubbed into the flour, it tenderises the crumb and adds richness.

Egg

Adds moisture, richness and helps bind the dough together.

Brown sugar

Feeds the yeast and adds sweetness and a moist, soft crumb.

Mixed dried fruit

Adds sweetness, chewy texture and moisture throughout the loaf.

The step that matters