It’s Quite Natural that an Apple-Growing Region such as Normandy, France, would develop a bread that incorporates apples. This dough has not only dried apples, but apple cider as well. It is a good way to use up cider that has gone slightly off. The apples should be dried in the oven at 250°F until they feel leathery. This intensifies their flavor and at the same time prevents them from releasing excess moisture into the dough. Use unpasteurized and unfiltered cider if available, for its superior flavor.