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Bread

Apple Bread

A yeast‑leavened bread made with mashed apples.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 (175°C) 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.

  2. Add yeast and mix well.

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

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

Shape and bake

  1. Shape the dough and place it in a baking pan.

  2. Bake in a moderate oven at 350°F (175°C) until done.

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 main structure that holds the bread together as it bakes.
Apples
Add moisture and natural sweetness to the dough.
Yeast
Produces gas that makes the dough rise and become airy.

The step that matters

Allow the mixture to rise for a sufficient time. Yeast needs enough time to produce gas and develop the dough's structure. Under-proofed dough bakes dense, while over-proofed dough may collapse, so the rise should be judged by the dough's growth rather than by the clock alone.

“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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