Name: 6. German Coffee Bread.
Ingredients: 1/4 cup lukewarm milk raisins stoned; 1/2 cup flour _special method; 3 tablespoonfuls butter; 1/3 cup sugar; 1 teaspoonful cinnamon; 3 tablespoonfuls flour; a slice of bread a day old 1/2 inch thick; 1 cup butter 1/3 cup sugar 1/4 cup salt 1/2 teaspoonful egg 1 yeast 1 cake disso; 1/3 cup sugar 1/4 cup salt 1/2 teaspoonful egg 1 yeast 1 cake dissolved in 1/4 c; 1/4 cup salt 1/2 teaspoonful egg 1 yeast 1 cake dissolved in 1/4 cup lukewarm mi; 1/2 teaspoonful egg 1 yeast 1 cake dissolved in 1/4 cup lukewarm milk raisins st; 1 yeast 1 cake dissolved in 1/4 cup lukewarm milk raisins stoned; 1 cake dissolved in 1/4 cup lukewarm milk raisins stoned; one half inch thick; 1/2 cup of liquid will be found to make as small an amount of dough as it is des; two portions may be baked in one tin; one tin; two portions touch; 1/2 yeast cake should be used; three risings are called; 1 under white sauce; 1/2 inch thick; salt; cinnamon

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 ↓

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 pairs

Smell alikestrong

Cooked together9,075 recipes

Shared aroma: isobutyraldehyde (malty, green).
Raisin + cinnamontop 1% of all pairs

Smell alikemoderate

Cooked together5,390 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Butter + breadtop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Flour + cinnamontop 9% of all pairs

Smell alikemoderate

Cooked together17,341 recipes

Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour: Forms the structure of the stiff batter that holds the bread's shape.
Egg: Adds richness and helps bind the batter, and brushing it on gives the surface a glossy finish.
Yeast: Produces gas as it ferments, making the dough rise and become light.
Butter: Adds fat that tenderizes the crumb and carries flavor.
Sugar: Feeds the yeast and adds sweetness, helping the top brown as it bakes.
Raisins: Add pockets of sweetness and chewy texture throughout the bread.

The step that matters

Bake until golden. Baking is stopped by colour rather than a stated time, so the cook must watch the top. Sugar in the topping browns quickly, and removing the loaf too early leaves the crumb doughy while over-baking can scorch the sugary surface.

“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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Sugar	1 tbsp (12.5g) granulated	49
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0
Cake	not in our table	0
Sauce	not in our table	0

6. German Coffee Bread.