Name: Bread and Breakfast Cakes
Ingredients: 1 teacup lightly broken hops; 1 pint sifted flour; water

Why it works: Hops and flour work together. They rank in the top 32% of all ingredient pairs, and cooks put them together in 10 recipes. Both carry eugenol, which smells clove, spicy. The science ↓

Bread and Breakfast Cakes

Ingredients

1 teacup lightly broken hops
1 pint sifted flour
water

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the yeast

Prepare the yeast by soaking the hops in water.
Strain the mixture and combine with sifted flour.

Make and bake the dough

Knead the dough until smooth.
Place in a greased pan and let rise until doubled in size.
Bake in a preheated oven at 350°F (175°C) until golden brown.

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.

Hops + flourtop 32% of all pairs

Smell alikelow

Cooked together10 recipes

Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Hops: Provides the wild yeast culture that makes the dough rise.
Flour: Forms the gluten structure that traps gas and gives the bread its body.

“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.