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Bread

Apple Bread

Apple Bread is a loaf made from boiled apple pulp mixed with flour and yeast, then risen and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and rose work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 235 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple Bread

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the dough

  1. Boil the apples until they become a pulp.

  2. Mix the apple pulp with double its weight of Five Roses flour.

  3. Add yeast in the same proportion as for ordinary baking.

Rise and bake

  1. Allow the mixture to rise for 10 hours (overnight).

  2. Shape the mixture into long loaves.

  3. Bake the loaves.

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. Apple + rosetop 20% of all pairs
    Smell alikelow
    Cooked together235 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Apple + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,140 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rose + flourtop 27% of all pairs
    Smell alikelow
    Cooked together1,643 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

Fresh apples
Cooked into a pulp, they supply moisture and fruity flavour to the dough.
Five roses flour
Its gluten provides the structure that holds the loaves together.
Yeast
Produces gas during rising, which leavens the dough and gives it an airy crumb.

The step that matters

Allowing the mixture to rise. Yeast needs time and warmth to produce enough gas to lighten the dough. Rising too briefly leaves a dense loaf, while the long overnight rise gives the yeast time to work through the heavy apple mixture.

Swap the apple

How well each one fits the dish's main ingredients (rose, flour):

  1. Raisinfits better
  2. Vanillafits better
  3. Raspberryfits better
  4. Applethe original

Fit is the average pairing score against rose, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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