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Bethune Family recipe book, October 22, 1826
Page 66
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52 Apple Bread 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 beat up with flour and warm pulp of the apples after they have boiled, and the dough is then considered as set, it is then put into 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.
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52 Apple Bread 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 beat up with flour and warm pulp of the apples after they have boiled, and the dough is then considered as set, it is then put into 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.
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