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Apple Bread, Pumpkin Bread, etc. —A very light, pleasant bread is made in France by a mixture of apples and flour (meaning wheat flour, of course), in the proportion of one of apples to two of flour (say cups or pints, as you please). The usual quantity of yeast employed as in making common bread, and the yeast is beaten with the flour and warm pulp of the apples (dried) after they are boiled and mashed, and the dough is then considered "set; " it is then allowed to rise from 8 to 12 hours, then baked hi long loaves. Very little water is needed.
Sernarks. —This will make nice and very pleasant flavored as well as healthful bread, but I must caution against giving it too long a time to rise. ¦" Keep an eye on it, " and when properly risen make into loaves and bake, lest some one should go by the "8 to 12 hours. " Use judgment is all cases, and
there will be but few failures. I have known my mother and my wife to use pumpkins in a similar manner, even with corn meal as well as flour, which gave a pleasant relish to the bread. And if I was a woman I should try peaches which had been peeled before drying, believing that I should get a still finer flavored bread. Not the sourest, but a medium tart apple or peach only should be used. I think the proportion of apple above given is greater than is gener-ally used of pumpkin. About 1 cup to each loaf of bread would, in my opin-ion, be enough, instead of 1 of apple to 2 of flour or meal or rye and Indian, etc. It is used with either or all kinds of bread, when desired, except the Vienna.
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