Ingredients: |
Ingredients: APPLE BREAD DOUGH (DO THIS THE NIGHT BEFORE)
4 cups (480g) Baker's Corner Unbleached All-Purpose Flour
1 teaspoon salt
1/2 teaspoon Instant yeast
1 3/4 cups cool water
CHOPPED APPLES (START THIS AFTER BREAD HAS PROOFED 8 HOURS)
2 to 2 1/2 cups Granny Smith apple, peeled and chopped
2 tablespoons Baker's Corner Granulated Sugar
1 teaspoon ground cinnamon
MAPLE BUTTER
1 cup (2 sticks, 226g) unsalted butter
1/4 cup (32g) Baker's Corner Brown Sugar
1/4 cup (85g) Specially Selected Pure Maple Syrup
1 teaspoon ground cinnamon
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Directions: |
Directions:APPLE BREAD DOUGH (DO THIS THE NIGHT BEFORE)
In a large bowl that is not metal, mix the flour, salt, yeast, and water in a large bowl. Stir, and then use your hands or a dough whisk to mix and form a sticky dough.
You will want to work the dough just enough to incorporate all the flour.
Cover the bowl with plastic wrap, and let it rest at room temperature for 8 hours or overnight. It'll become bubbly and rise quite a bit.
AFTER DOUGH HAS PROOFED 8 HOURS
Prepare your apples. Peel and dice 2-3 apples so that you have 2 1/2 cups of apple pieces. Place pieces in a medium bowl and add the granulated sugar and cinnamon. Stir and make sure each piece is coated.
Pour the apple pieces into the bowl with the bread dough and using your hand, knead the apple pieces into the dough. Some pieces will not incorporate and that's ok.
Pour the apple dough into the French Oven that has been lightly greased.
Place the lid on the French Oven and let the dough rise at room temperature for about 2 hours, until it's puffy. It should rise noticeably, but not as big as the first rise.
WHEN YOU ARE READY TO BAKE
With the lid on the French Oven, place the bread in a COLD oven. Now set the oven temperature to 425°F.
Bake the bread for 40 to 45 minutes, then remove the lid and continue to bake for another 10 to 15 minutes, until the top is deeper brown in color.
Carefully remove the bread from the oven, turn it out onto a rack.
When cool enough to touch, tear off a piece, add some Maple Butter, and enjoy!
Store airtight at room temperature for up to a week; freeze for up to 3 months. (Make sure it is completely cool before placing in the freezer.
MAPLE BUTTER
In the bowl of stand mixer, mix together the butter, brown sugar, maple syrup, and cinnamon until well blended, about 5 minutes on medium-high speed.
Remove from mixer bowl and drop onto a clean piece of plastic wrap. Wrap the butter tight and chill in the refrigerator for at least 30 minutes.
For storage, cover with plastic wrap or waxed paper and store in the refrigerator for up to 1 week. You can also place in a sealable container or jar for storage |
This recipe for Apple bread is from