Labels: Soup
Labels: Breads and pastries
This is quickly becoming one of my favorite cookbooks. It includes great tips all throughout!
The Gourmet’s Shop Apple Bread
Dough
2 cups warm water
2 tbsp. Instant yeast
½ C (4 ounces) unsalted butter, melted
2 tablespoons apple juice concentrate (optional)
1 tsp. Vanilla
2 eggs
1/3 C sugar
1 ¼ tsp. Salt
¼ tsp cinnamon
5 to 6 cups bread flour
Filling
5 to 6 large apples (I used McIntosh), peeled or unpeeled, cored and diced (about 4 to 5 cups)
½ C fresh or dried cranberries
¾ C sugar
1 ½ tsp cinnamon
1. Hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2 to 3 minutes to dissolve yeast. Stir in the butter, apple juice, vanilla, eggs, sugar, salt, cinnamon, and 5 cups of flour. Mix to make soft mass. Turn on mixer (with dough hook) on the lowest speed of the mixer for 8 to 10 minutes, gradually adding more flour as required until a soft and elastic ball of dough is formed. Turn the dough onto a lightly floured surface and form into a ball. Spray a large bowl with nonstick spray, and place the dough into the bowl. Place either wax paper over the bowl or the bowl inside of large plastic bag. Put in a warm (free from drafts) place, and let rise for 30 to 45 minutes, or until almost doubled.
2. Gently deflate the dough. Spray the top with nonstick cooking spray and return to the bowl. Cover again and let rest for 20 minutes. Meanwhile, mix together the filling by tossing together ingredients.
3. If you are going to use 2 loaf pans (instead of one very large loaf pan) separate the dough into 2 balls and roll the dough out on a lightly floured surface into a circle. Press ¼ of the filling onto each circle (as seen in the photo.) Fold the dough over to completely cover the apples. Flatten the dough with a rolling pin to distribute the apples, and then press the remaining filling into the top of the dough. Fold the dough over again and pinch the edges to seal. (Dough will be bulky and some apples may push through, which is fine.) Shape the dough into an oblong, flat roll and place into loaf pans that have been sprayed with nonstick cooking spray. Let rise for 30 to 50 minutes, covered, in a warm place.
4. Preheat oven to 350. Bake for 35 to 45 minutes, or until well browned. Sprinkle with coarse sugar and sprinkle lightly with cinnamon.
Some side notes....
**If you are an owner of a Kitchen Aid mixer, this is an excellent use of that machine! Simply put on your dough hook, and you can leave the mixer "kneading" for 8-10 minutes.
**When the recipe calls for bread flour, it means bread flour. :) Highly recommend King Arthur.
**You may substitute active dry yeast for instant yeast, but allow for a slightly longer rise period.
Labels: Breads and pastries