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Bread

Bread Made From Liquid Yeast

A potato-based bread made with liquid yeast, lard, sugar, and flour.

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 ↓

Bread Made From Liquid Yeast

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the sponge

  1. In a large bowl, combine the cooked potatoes, lard, sugar, and warm water.

  2. Mix in enough flour to create a stiff batter.

  3. Add the liquid yeast and mix well.

  4. Let the mixture stand until evening, when it will be very light.

Make the dough

  1. Work in more flour until it forms a rather hard dough.

  2. Cover and let it stand overnight.

  3. In the morning, mold the dough into 4 or 5 loaves.

Bake

  1. Let the loaves rise for 45 minutes.

  2. Bake in a preheated oven at 300°F (150°C) for 1 hour.

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).

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

What each ingredient does

Potatoes
Add starch and moisture, giving the bread a soft, tender crumb.
Flour
Forms the gluten structure that traps gas and gives the loaves their body.
Liquid yeast
Produces carbon dioxide gas as it ferments, causing the dough to rise and become light.
Sugar
Feeds the yeast so it ferments more actively during the rise.
Lard
Adds fat that tenderizes the crumb and softens the texture.

The step that matters

Let the sponge stand until evening. The yeast needs time to ferment and build gas and flavor. Stopping early leaves the batter flat and dense, so it should look very light before more flour is added.

Swap the potato

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

  1. Arrowrootfits better
  2. Beetrootfits better
  3. Sweet potatofits better
  4. Potatothe original

Fit is the average pairing score against sugar, 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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