A very light, pleasant bread is made in France by a mixture of apples
and flour, in the proportion of one of the former to two of the
latter. The usual quantity of yeast is employed, as in making common
bread, and is beaten with flour and warm pulp of the apples after they
have boiled, and the dough is then considered as set; it is then put
in a proper vessel, and allowed to rise for eight or twelve hours, and
then baked in long loaves. Very little water is requisite: none,
generally, if the apples are very fresh.