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Bread

Hard Yeast

A dried bread made from a stiff batter of flour, yeast, and hops, rolled into cakes and sun‑dried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Hard Yeast

Ingredients

Directions

Make the batter

  1. Boil water and hops together until only 2 quarts remain.

  2. Strain the liquid and add enough flour or rye-meal to make a stiff batter while still hot.

  3. When nearly cool, add ½ pint of good yeast and let it stand for a few hours until light.

  4. Add sifted Indian meal until the mixture can be rolled out into cakes.

Shape and dry

  1. Roll out to about ½ inch thick, then cut into strips 2 inches wide and then into cakes 3 inches long.

  2. Lay the cakes on boards dusted with flour.

  3. Prick the cakes with a fork.

  4. Dry the cakes in a clean, dry place exposed to sun and air, or in the oven after baking bread.

  5. Once dry, store them in a bag in a cool, dry 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

Yeast
Makes the batter rise and turn light during the standing period.
Flour or rye-meal
Forms a stiff batter that gives the cakes their body.
Hops
Adds a bitter, aromatic flavour to the liquid.

The step that matters

Let the batter stand until light. Yeast needs time to ferment and produce gas; if the batter is too hot when yeast is added, the yeast can be killed, and if it is not given time to rise, the bread stays dense.

“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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