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Bread

Hop Yeast

A dough made by boiling hops, mixing with flour and salt, adding yeast, and letting rise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Hop Yeast

Ingredients

Directions

Make the dough

  1. Boil hops in cold water for 30 minutes.

  2. Strain the hot liquid over the flour and salt, mixing gradually to avoid lumps.

  3. When the mixture is lukewarm, add the yeast.

Rise and store

  1. Set the mixture in a warm place to rise.

  2. Once it has risen, cover and store in a cool place.

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. 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
Flavour and aroma are extracted into the water during boiling, giving the bread its bitter, herbal character.
Flour
Forms the structure of the dough as its proteins and starches set around the gas bubbles.
Yeast
Ferments the sugars in the mixture, producing gas that makes the dough rise.
Salt
Controls yeast activity and adds flavour to the dough.

The step that matters

Adding the yeast when the mixture is lukewarm. Yeast is killed by very hot liquid, so the mixture must cool to lukewarm before adding it. Too hot and the dough will not rise; the dough should then rise in a warm place to develop its texture.

“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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