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Bread

Potato and Hop Yeast

A potato-based bread dough flavored with hops and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Potato and Hop Yeast

Ingredients

Directions

Prepare the potato mixture

  1. Boil the potatoes in boiling water until the skins crack, adding the hops tied in a muslin cloth after the potatoes are in.

  2. Mash the potatoes with the skins on.

  3. Pour the boiled water over the mashed potatoes.

  4. Add 2 tablespoons of flour.

Add the yeast

  1. Dissolve the yeast in warm water and add it to the mixture.

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.

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. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Hops + flourtop 32% of all pairs
    Smell alikelow
    Cooked together10 recipes

    Shared aroma: eugenol (clove, spicy).

  3. Potato + hopstop 39% of all pairs
    Smell alikelow
    Cooked together3 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Potatoes
Starch that gives the bread body and moisture, and feeds the yeast.
Yeast
Produces gas that makes the bread rise.
Flour
Adds structure to the mixture as it thickens.
Compressed hops
Adds bitter and aromatic flavor to the bread.

The step that matters

Dissolve the yeast in warm water. Yeast works best in warm, not hot, liquid. Water that is too hot can kill yeast cells, so the bread may fail to rise.

Swap the potato

How well each one fits the dish's main ingredients (hops, flour):

  1. Mustardfits better
  2. Arrowrootfits better
  3. Parsnipfits better
  4. Potatothe original

Fit is the average pairing score against hops, flour. 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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