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Bread

Cocoanut Bread

A bread made from wheat flour, grated coconut and water, kneaded, shaped and baked in a hot oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cocoanut Bread

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. In a large bowl, combine 3 quarts of wheat flour with 1 grated cocoanut.

  2. Mix in enough water to form a stiff dough.

  3. Knead the dough until it becomes spongy.

Shape and bake

  1. Shape the dough into your desired form.

  2. Bake in a hot oven at 400°F (200°C) for 20 to 30 minutes.

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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 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

Wheat flour
Provides the main structure, which holds the dough together and sets as it bakes.
Grated cocoanut
Adds moisture, fat and a coconut flavor to the dough.

The step that matters

Knead the dough until it becomes spongy. Kneading develops the gluten network in the flour, giving the dough enough elasticity to hold its shape. Without yeast, this structure is what gives the loaf its texture, so under-kneaded dough can bake dense and crumbly.

“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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