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 ↓
Household Bread
Ingredients
Directions
Warm the flour in a large basin in a warm place or slack oven.
Mix in the salt thoroughly.
Make a deep hollow in the flour, keeping some flour at the bottom.
Cream the yeast with the sugar until liquefied.
Mix the yeast with ¾ pint of tepid water.
Pour the yeast mixture into the hollow of the flour and stir in enough flour to make a thin batter.
Dust lightly with flour, cover with a cloth, and let rise in a warm place for 12-15 minutes until bubbly.
Gradually mix in the remaining flour to form a soft dough, using about 1 pint of tepid water.
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.
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Cornbread345 recipes
Bread Pudding336 recipes
Milk Bread Rolls242 recipes
Potato Bread124 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.