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Bread

Summer Yeast

A yeast bread made with hops, flour, salt, and Indian meal, formed into rolls and 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 ↓

Summer Yeast

Ingredients

Directions

Make the dough

  1. Boil the hops in the water for 10 minutes.

  2. Strain the hot liquid over the flour and salt in a bowl. Stir well and let it cool.

  3. Add the yeast and let it rise.

  4. Mix in enough Indian meal to form a stiff dough.

  5. Roll the dough into rolls.

Dry and store

  1. When the rolls are light, cut them into thin cakes.

  2. Dry the cakes in the shade, turning them several times a day.

  3. Store in a 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

Hops
Adds bitter and aromatic flavour to the liquid used to mix the dough.
Yeast
Produces gas as it ferments, making the dough rise and become light.
Flour
Forms the main structure of the dough once mixed with liquid.
Indian meal
Stiffens the dough so it can be shaped into rolls and cakes.

The step that matters

Let the dough rise after adding the yeast. Yeast needs time and mild warmth to ferment; if the liquid is still hot when yeast is added, it can be killed, and the dough will not become light.

“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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