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 honra, and then baked in long loaves. Very little water is requisite: none, generally, if the apples are very fresh.