Tuesday, October 28, 2008

Apple Bread

You won't find this bread gracing the cover of Bon Appetit. Its gnarled, warped appearance might make some grimace.

I like to think it possesses a rustic appearance. I like the bread. Tucked within are a few surprises.

Can you see them? Autumn's great bounty -- apples!

I introduced Mr. Apple Bread to Mr. Toaster.

They hit it off, and I think, they'll be lifelong friends.

Apple Bread

  • 1 cup warm water
  • 1 tablespoon instant yeast
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • 2 1/2 tablespoon of granulated sugar
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 3 cups of flour
  • 2 large apples peeled, cored and diced. If you want to use 3 apples, go for it.
  • 3/8 cup of granulated sugar
  • 1 teaspoon ground cinnamon
  • cinnamon sugar for dusting
  1. Combine yeast and water in the mixing bowl.
  2. Stir in the butter, vanilla, eggs, sugar, salt, cinnamon, and the flour. Then mix to make a soft, shaggy mass.
  3. Knead with the dough hook on the lowest speed of the mixer for 8 to 10 minutes. The dough won't really come together. However, in the next step it will become a soft, elastic dough.
  4. Turn the dough out onto a lightly floured surface and sprinkle the top with flour. Now form it into a ball. The dough is of the softest I've worked with, and when I feel it, it reminds me of a running my fingers over a velvet portrait of Elvis. Place the dough in a greased bowl, and cover it with plastic wrap. Let it rise for 30-45 minutes, or until almost doubled.
  5. Gently deflate the dough. Spray the top with cooking spray. Cover the dough and let it rest for 20 minutes.
  6. While the dough is resting, make the filling. In a large bowl, toss the apples with the sugar and cinnamon.
  7. Now here's the difficult part, a step I haven't quite mastered: You need to evenly distribute the apples in the dough. On a lightly floured surface, roll the dough into a 10-inch circle. Press half the apple mixture into the dough. Now fold the dough over to completely cover the apples. Some of the apples might pop out, which is fine; just press them back into the dough. Flatten the dough with a rolling pin to distribute the apples. Press the remaining filling into the top of the dough. Fold the dough over again and pinch the edges to seal. Some apples may puncture the loaf. Don't fret; this is fine. Shape the dough into a fat oblong log, so that it fits into a 9 x 5-inch loaf pan. If you want to go with a little larger pan, that's fine, but I wouldn't go smaller.
  8. Spray the pan with cooking spray, and then place the bread into the pan. Spray the top of the loaf with cooking spray and sprinkle with cinnamon sugar. Let the bread rise for 30 to 50 minutes, or until puffy.
  9. Preheat over to 350 degrees. Bake with 35 to 45 minutes, or until well browned. Allow the bread to cook in the pan for 15 to 20 minutes before unmolding.
  10. Enjoy!
take care,


Aaron K said...

What a great loaf! I imagine it being baked in an insane asylum where they hand pick the apples grown in the courtyard. I'm gonna have to make this!

muddywaters said...

Thanks! Those who are mad generally produce the best art. I need to get on over to your blog. I haven't lingered there in awhile.