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Bread Made with Dry Yeast

A yeast-leavened potato bread made with flour, salt, and warm water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Bread Made with Dry Yeast

Ingredients

Directions

Prepare the dough

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

  2. Strain the hot 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.

Rise and shape

  1. Set the dough in a warm place to rise until doubled in size.

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

  3. Shape into loaves and place in buttered pans to rise again in a warm place.

Bake

  1. Bake until golden brown and cooked through.

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).

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

What each ingredient does

Potatoes
Add moisture and a soft, tender crumb to the bread.
Flour
Forms the gluten network that gives the dough its structure.
Dry yeast
Ferments the dough so it rises and becomes airy.

The step that matters

Knead the dough well. Kneading develops the gluten network that traps the gas produced by yeast, giving the loaves structure and a good rise. Under-kneaded dough may rise poorly and bake up dense.

“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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