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Dry Hop Yeast Bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Dry Hop Yeast Bread

Ingredients

Directions

  1. Dissolve the yeast cakes in 1 quart of water at the right temperature.

  2. Mix in enough flour to make a medium stiff sponge and let it rise until light.

  3. Add 1 quart of water, ensuring it's the right temperature, and mix thoroughly.

  4. Stir in ½ cup sugar, 1 tablespoon salt, and ½ cup soft or melted lard.

  5. Mix in enough flour to form a firm dough.

  6. Let the dough rise until light, then shape into loaves and place in a pan.

  7. Allow the loaves to rise again before baking.

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

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