Common Bread Cake

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. Bread + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together27,232 recipes

   Shared aroma: delta-decalactone (sweet, creamy).

2. Butter + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

3. Bread + milktop 11% of all pairs
   Smell alikemoderate
   Cooked together11,466 recipes

   Shared aroma: 2-undecenal (sweet).

4. Currant + milktop 16% of all pairs
   Smell alikelow
   Cooked together5,475 recipes

   Shared aroma: isoamyl acetate (banana, pear).

5. Butter + curranttop 17% of all pairs
   Smell alikemoderate
   Cooked together7,856 recipes

   Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

White bread dough

Provides the yeasted structure that holds the enriched crumb together.

Butter

Adds fat for a richer, more tender crumb and a softer texture.

Lisbon sugar

Adds sweetness and helps the crust brown during baking.

Currants

Add sweetness and fruity flavour throughout the dough.

Milk

Adds moisture and softness to the crumb.

Swap the currant

How well each one fits the dish's main ingredients (bread, butter, sugar, milk):

1. Vanillafits better
2. Figfits better
3. Peachfits better
4. Currantthe original

Fit is the average pairing score against bread, butter, sugar, milk. Candidates are from the same food group and used in at least 100 recipes.