Skip to main content
Bread

Apple Bread

A yeast‑leavened loaf made with flour and mashed apples, baked at moderate heat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Flour and apple are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,140 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Apple Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Combine flour and mashed apples in a bowl. Add yeast and mix well.

  2. If the apples are juicy, add very little water.

Rise and bake

  1. Allow the mixture to rise for a sufficient time.

  2. Shape the dough into loaves and bake in a moderate oven (350°F / 175°C).

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. Flour + appletop 22% of all pairs
    Smell alikemoderate
    Cooked together6,140 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Forms the structure of the dough once it is mixed with liquid and risen.
Apples
Add moisture and natural sweetness to the dough, as they are mashed into the flour.
Yeast
Produces gas as it ferments, causing the dough to rise and become light.

The step that matters

Allow the mixture to rise for a sufficient time. Yeast needs enough time to ferment and produce gas; under-proofed dough stays dense, while the dough's structure depends on this rise before baking.

“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.

More apple bread recipes

Pudding 145Crumb Pudding 11Crumb Bake 4Pie 3Russian 3 See all 27 →

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes