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Bread

Light Yeast Bread

A yeast bread made with mashed potatoes, flour, water, sugar, salt, and lard.

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Light Yeast Bread

Ingredients

Directions

Prepare the potato liquid

  1. Peel, boil, and mash good sized potatoes.

  2. Pour one quart of boiling water over the mashed potatoes and strain the mixture through a sieve.

Make the dough

  1. When the mixture is milk-warm, add one cup of yeast, one tablespoon of white sugar, one tablespoon of salt, and three quarts and a half of flour.

  2. Beat the mixture well with a spoon and set it in a warm place to rise.

  3. When the dough has risen, take a pint of flour, put part of it on a kneading board, then turn the dough onto the board.

  4. Add one tablespoon of lard and knead for twenty minutes using the pint of flour.

  5. Let the dough rise for one hour.

Shape and bake

  1. Form the dough into loaves, ensuring no more than one pint of dough per loaf.

  2. Let the loaves rise for forty minutes.

  3. Bake the loaves for forty-five minutes.

Nutrition, whole recipe (rough)

619Calories
13 gProtein
14 gFat
108 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Lard1 tbsp (12.8g)115
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Women of the First Congregational Church (Marysville, Ohio). Recipe from a historical cookbook (Internet Archive).

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.

  1. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked 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

Potatoes (in the method)
Add starch and moisture, helping the bread stay soft and hold its texture.
Yeast
Ferments the sugars and produces gas that makes the dough rise.
Flour (in the method)
Forms the gluten network that gives the dough structure and holds the rising gas.
Lard
Adds fat, which tenderises the crumb and softens the texture.
White sugar
Feeds the yeast and helps the crust brown during baking.

The step that matters

Warm rise before kneading. The mixture must be milk-warm before yeast is added; water that is too hot kills yeast, while water that is too cool slows fermentation, so the dough may fail to rise properly.

“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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