Why it works: Milk and potato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓
Excellent Bread
Ingredients
Directions
Prepare
Mix mashed potatoes, salt, and lukewarm milk.
Dissolve compressed yeast in one-half cup of warm water.
Shape and bake
Add flour enough to make a pliable dough.
Mold the dough with hands, greasing the hands with lard.
Place the dough in pans.
When the dough is sufficiently light, bake.
Nutrition, whole recipe (rough)
Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | 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.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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.
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Milk + potatotop 9% of all pairsSmell alikemoderateCooked together3,611 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Compressed yeast
- Produces gas that makes the dough rise and become light.
- Mashed potatoes
- Add moisture and a soft, tender crumb to the bread.
- Lukewarm milk
- Adds moisture and softness, helping the dough stay pliable.
The step that matters
When the dough is sufficiently light, bake.. Yeast gas must fill the dough before baking. Underproofed dough bakes dense and heavy, while overproofed dough can collapse and lose its structure in the oven.
“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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