Apple Bread

Flavorful apples give this bread a pleasant sweetness with slightly tart overtones and a subtle fragrance. Perfect paired with sharp cheese but also good on its own or with jam and butter.

“Bread with Fruit” is the theme for bbd#2 proposed by Becke of Columbus Foodie

Here is the roundup for bbd #02

From the original recipe by Jane Cunningham Croly

In “Jennie June’s American Cookery Book” 1870–USA

Ingredients

1-3/4 cups (425 g) cooked and mashed apples (about 4-5 apples –I used 2 Granny Smith and 3 McIntosh apples + 1-1/2 tbsp sugar –or to taste)

5-1/2 cups (750g) Bread four + extra as needed

2 tsp (8 g) active dry yeast dissolved in 1 tbsp (15 ml) warm water

1/2 tbsp (9 g) salt

Make the Apple puree: peel the apples and cut in chunks, place them in a heavy saucepan with 1 tbsp water (I used an enameled cast iron dutch oven); cook, covered, on low heat until tender–stirring once in a while. When the apples are cooked through and very soft process them in blender or food processor (or an immersion blender works great as well). Add sugar to taste and blend well.

Set the apple puree aside to cool, then stir 1 tsp of lukewarm apple puree into 1 tbsp of warm water, dissolve the yeast in this mixture and let stand for 5 minutes, until foamy. Place the remaining apple puree in the bowl (of a stand mixer) and when the yeast has proofed add it to the applesauce, then add the flour and knead (with the dough hook attachment at the lowest speed if using a stand mixer) until the dough forms a shaggy mass. Cover the bowl and let the dough rest for 15 minutes, then add the salt and finish kneading, on low speed, until the dough is well developed, smooth and supple. It should be soft and slightly tacky, but not sticky and wet. If too wet, add a bit more flour, 1 tbsp at a time, if needed.

Let the dough rise, covered, in a lightly oiled bowl, until doubled in bulk. Shape the raised dough, sprinkle a peel with fine semolina, place the shaped bread on it and sprinkle the bread surface with a little flour. Cover and let rise until doubled and very light. Slash the top with a sharp blade.

Preheat the oven to 450°F and bake the bread for about 45 minutes. Let the bread cool in the oven for 15 minutes leaving the door slightly open, then place the bread on a rack to finish cooling.

This bread won’t taste like much when still warm from the oven–serve it only when it is thoroughly cold.

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