I recently made some roasted applesauce and enjoyed it so much that when I saw this King Arthur Flour recipe I knew I had to make it. This time I roasted some small apple pieces sprinkled with cinnamon and sugar – yum! Anyone who has worked with yeast knows that a long resting time enhances a bread’s flavor tremendously. Then waking up to the most intense aroma of yeast in the morning and a loaf that just grew and grew and was so bubbly. It even had 2 more hours of rising to go!!!
We all like some kind of bread right? A friend was coming for lunch recently and I felt this was a perfect bread to serve along lentil and chicken noodle soup. I always like to have a few choices as all of our tastes are so different and that is just me to provide some variety. No one ever starves when they come to my home 🙂 My friend liked it so much I sent her home with half of it and some soup.
Roasted Apple Nut Bread
- 2 to 2-1/2 cups apple, peeled and chopped (use a good, on the sweet side, baking and eating apple – I had leftover Galas)
- 1 tsp. Vietnamese cinnamon (see comment below)
- 2 tbsp. sugar
- 3-1/4 cups unbleached bread flour
- 1 cup white whole wheat flour
- 1-1/2 tsp. salt
- 1/2 tsp. instant yeast
- 1-3/4 cups cool water (under 90°)
- 1 cup walnuts or pecans, coarsely chopped
Preheat the oven to 425°F. Toss apples with the cinnamon and sugar and spread on a parchment-lined or greased baking sheet. Bake 10 to 15 minutes, until apples are fork tender; try not to let them get mushy. Fifteen minutes was good for me; set aside to cool.
Combine the flours, salt, yeast and water in a very large bowl mixing until a sticky dough forms and the flour is incorporated. Cover dough and let rest at room temperature overnight. It will become bubbly and rise quite a bit. It sure did!
Turn the dough out onto a lightly floured surface, and work in roasted apples and nuts. This is a little difficult because the dough is sticky. You can see from my pictures below that the apple/nut mixture is not evenly distributed in the bread. KAF’s picture looked the same!
Shape the dough into a round loaf and place it in a lightly greased bread-baking crock and cover with the lid. Let the dough rise for about 2 hours, until very puffy.
Put the crock in a cold oven and set the temperature to 425°F. Bake the bread for 40 to 45 minutes; remove the lid and continue to bake for another 5 to 15 minutes, until the bread registers about 205°F inserted into the center. Ten minutes was good and the bread registered 203°; it would rise a few degrees more out of the oven.
Remove from the oven, turn it out onto a rack and cool completely.
This is a very moist and delicious bread. The roasted apples, the special cinnamon and of course the long resting period all contributed to one of the best breads I have made.
Vietnamese cinnamon has a higher oil content and disperses more completely throughout what you are baking. It is sweeter and more aromatic than what is sold in the supermarkets. It is available through Amazon, King Arthur Flour and other sources I am sure.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2015/09/13/roasted-apple-bread/
It is starting to get cooler, there are signs of Fall approaching and some things I often think about are apples and homemade bread. I am sharing this delicious, moist bread with Fiesta Friday #87.