Why it works: Molasses and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,429 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Brown Bread
four loavesIngredients
Directions
Mix well and work with plenty of flour.
Place in greased pans.
Bake for 1½ hours.
Never set at night.
Work as soon as mixed.
Put the salt in the flour.
Pour in the water.
Pour in the yeast and mix up well.
Work with plenty of flour.
Put in pans greased with lard.
Let it rise.
Bake for 1½ hours in a hot oven.
Never set it at night.
Work it as soon as mixed.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Molasses | 1 tbsp (20g) | 58 |
| Salt | 1 tsp (6g) | 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.
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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Molasses + flourtop 16% of all pairsSmell alikemoderateCooked together10,429 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Yeast
- Produces gas that makes the dough rise and become light.
- Molasses
- Adds sweetness and a dark color and flavor to the bread.
“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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