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Bread

With German Yeast

A simple yeast bread made with flour, salt, sugar, German yeast, and warm water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

With German Yeast

Ingredients

Directions

Make the dough

  1. In a basin, combine the flour and salt.

  2. Dissolve the yeast and sugar in the warm water.

  3. Blend the yeast mixture with the flour and salt using a wooden spoon.

  4. Mix thoroughly and let it rise for 1 hour.

Shape and bake

  1. Divide the dough into 3 pieces and bake for 40 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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Flour
Forms the gluten network that gives the bread its structure.
German yeast
Produces carbon dioxide gas, which makes the dough rise.
Sugar
Feeds the yeast and helps the crust brown during baking.

The step that matters

Dissolving the yeast in the warm water. Yeast is sensitive to heat. Water that is too hot can kill it, and then the dough will not rise properly. Dissolving it fully first also spreads the yeast evenly through the dough.

“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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