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Bread Made with Dry Yeast

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bread Made with Dry Yeast

Ingredients

Directions

  1. Boil the potatoes until tender, then mash them.

  2. Strain the hot potato water over 1 pint of flour and let it cool slightly.

  3. Soak the dry yeast in ½ cup of warm water for 15 minutes, then add it to the flour mixture.

  4. Stir in more flour as needed to achieve a dough consistency.

  5. Set the dough in a warm place to rise until light and fluffy.

  6. Mix in ½ pint of this yeast mixture with 5 to 6 quarts of flour and 1 tablespoon of salt.

  7. Knead the dough well, adding warm water or bran if necessary.

  8. Let the dough rise again in a warm, buttered pan until doubled in size.

  9. Shape into loaves and place in greased pans to rise a second time before baking.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Swap the potato

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

  1. Shallotfits better
  2. Leekfits better
  3. Arrowrootfits better
  4. Potatothe original

Fit is the average pairing score against flour, butter. Candidates are from the same food group and used in at least 100 recipes.

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