Name: Apple Bread
Ingredients: 2 parts flour; 1 part stewed, strained apples

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 hot oven

Ingredients

2 parts flour
1 part stewed, strained apples

Directions

Make a sponge as for wheat bread.
Add the stewed, strained apples to the flour.
Put the mixture on tins and let it rise like wheat bread.
Bake 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.

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: Provides the gluten structure that holds the bread together and lets it rise.
Stewed, strained apples: Adds moisture and natural sweetness, and keeps the crumb tender.

“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.