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Bread

Hop Yeast

A potato-based bread flavored with hops and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and flour 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 ↓

Hop Yeast

Ingredients

Directions

Prepare the potatoes and hops

  1. Pare the potatoes and place them in a saucepan with boiling water to cover; boil for 30 minutes.

  2. Add the hops to 3 pints of cold water in another saucepan; cover and boil gently until the potatoes are done.

Make the dough

  1. Mix the salt, sugar, and sifted flour together.

  2. Once the potatoes are cooked, drain the water and mash them until smooth.

  3. Strain the hop water through a fine sieve onto the mashed potatoes and stir well.

  4. Add the flour, salt, and sugar mixture to the potatoes and mix thoroughly.

  5. Strain the mixture through a colander into a stone jar.

  6. When the mixture is blood-warm, add the yeast, cover tightly, and set it in a warm place to rise for 5 hours.

Bottle and store

  1. Once risen, transfer to a stone jug or bottles, cork tightly, and store in a cool 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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Potato + sugartop 30% of all pairs
    Smell alikelow
    Cooked together3,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Hops + flourtop 32% of all pairs
    Smell alikelow
    Cooked together10 recipes

    Shared aroma: eugenol (clove, spicy).

  5. Potato + hopstop 39% of all pairs
    Smell alikelow
    Cooked together3 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Potatoes
Provide starch and body, and sugars that feed the yeast.
Yeast
Ferments the sugars, producing gas that makes the mixture rise.
Flour
Adds structure and body to the mixture.
Sugar
Feeds the yeast and adds sweetness.
Hops
Add bitterness and aroma to the liquid.

The step that matters

Adding the yeast at blood-warm temperature. Yeast is killed by high heat, so the mixture must be cooled to blood-warm before adding it. If it is too hot the yeast dies and the mixture will not rise; if it is too cold, fermentation is slow.

Swap the potato

How well each one fits the dish's main ingredients (sugar, hops, flour):

  1. Mustardfits better
  2. Arrowrootfits better
  3. Parsnipfits better
  4. Potatothe original

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

“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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