Why it works: Potato and tea work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 136 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Potato Bread
Ingredients
Directions
Prepare the potatoes
Peel and boil the potatoes until soft.
Mash the boiled potatoes until free of lumps.
Mix the mashed potatoes with the flour.
Make the dough
Add the melted lard, beaten eggs, and yeast to the mixture.
Mix well and knead until the dough is perfectly smooth.
Place the dough in a pan and rub some lard over the top to prevent hardening while rising.
Let the dough stand overnight.
Bake
Bake the dough in loaves or rolls.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
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.
Photo for illustrative purposes only · Contact us to use it
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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Potato + teatop 10% of all pairsSmell alikemoderateCooked together136 recipes
Shared aroma: beta-damascenone (apple, rose).
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Flour + potatotop 15% of all pairsSmell alikemoderateCooked together5,355 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + teatop 25% of all pairsSmell alikelowCooked together449 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Potato + eggtop 29% of all pairsSmell alikemoderateCooked together4,978 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Flour and egg 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
- Flour
- Forms the structure that holds the bread together as it rises and bakes.
- Potatoes
- Add moisture and softness to the crumb, helping the bread stay tender.
- Eggs
- Add richness and help bind the dough for a more cohesive crumb.
- Yeast
- Produces gas that makes the dough rise and become light.
- Lard
- Adds fat for tenderness and a softer texture in the finished bread.
The step that matters
Knead until perfectly smooth. Kneading develops the gluten network that traps the gas yeast produces. Under-kneaded dough rises poorly and bakes up dense and crumbly.
Swap the potato
How well each one fits the dish's main ingredients (flour, egg, tea):
- Arrowrootfits better
- Asparagusfits better
- Spinachfits better
- Potatothe original
Fit is the average pairing score against flour, egg, tea. Candidates are from the same food group and used in at least 100 recipes.
“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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