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Bread

Summer Yeast

A yeast bread made with boiled hops, flour, salt, and Indian meal, then dried and later baked as loaves.

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

four two-pound loaves

Ingredients

Directions

Make the hop liquid and dough

  1. Boil the hops in the water.

  2. Strain the hot liquid over the flour and salt; stir well and let cool.

  3. Add the yeast and let it rise.

  4. Incorporate enough Indian meal to form a stiff dough.

  5. Roll the dough into rolls.

Dry and store

  1. Once they are light, cut them into thin cakes and dry them in the shade, turning them several times a day.

  2. Store in a dry place.

Prepare for baking

  1. For baking four two-pound loaves, soak two cakes in tepid water for one 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. 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 and helps preserve the liquid used for the dough.
Yeast
Produces gas as it ferments, making the dough rise and become light.
Flour
Forms the gluten network that gives the dough its structure.
Indian meal
Stiffens the dough and adds body so it can be shaped.

The step that matters

Let the dough rise after adding the yeast. Yeast needs time and warmth to ferment; if the rise is cut short, the dough stays dense and the cakes 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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