Step by step tutorial with photos for a fool-proof homemade apple yeast bread made with fresh apples. The best bread you’ll ever try!
Most apple bread recipes are made with simply baking powder and the consistency is, um, no, just NO! It’s not like bread!! It’s like banana bread but not as good. Banana bread can be a dessert and “caky” (is that a word). Apple bread should be a “real” bread though in my opinion. A yeast bread!
Bread made with a starter is beyond delicious and so much superior to any other form of bread! The consistency of a bread made with a starter is completely different. Make a starter. Just do it!
Easy Cinnamon Bread (no Yeast)
After 12 hours of leaving the flour and proofed yeast in a bowl covered with a kitchen towel at room temperature, it should look like this (if it doesn’t you didn’t proof your yeast, naughty you!).
Artisan yeast apple bread requires several rises. This specific bread calls for a 12-hour rise of the starter and then two 45-minute rises.
Remember, you don’t have to do anything at all while the bread is rising. Making bread is a long process BUT only requires a couple of minutes of actual work in between rising/resting time. In total, you put in maybe 10 minutes of active work here.
Country Apple Fritter Bread Recipe With Buttery Glaze
Use a stand mixer to knead the starter and rest of ingredients with a dough hook attached for a good 20 minutes on low. This is so the gluten is activated. You can’t do this by hand. The dough is too sticky and also, you’d need a bodybuilder’s muscle to make it through 20 minutes of kneading. If you don’t have a stand mixer ask around and borrow one from a friend.
The dough should end up very sticky and elastic (left photo). Cover it with a clean kitchen towel and let rise at room temperature for 45 minutes or until the dough has doubled in size (right photo).
I recommend adding the apples this late in the process to avoid fermentation. If you add the apples in earlier it will ferment and make the dough pretty sour. I wonder also if the dough would even rise the first time due to the weight of the apples. It’s best to let the dough rise first, then add apples, then let it rise again.
Apple Raisin Bread Recipe: How To Make It
Add apples and fold and fold until well combined. By then the dough reduced in size again. Tadaaa, the photos for how to add fresh apples to healthy apple bread:
You can leave the dough in the same bowl for the second rise but I prefer dumping it into another parchment paper-lined bowl for easier and risk-free transfer into the burning hot dutch oven later.
It’s so much easier to lift the dough out with the parchment paper and then turn around and dump in the dutch oven. I guess you could even dump it in just like that with the parchment paper at the bottom. I prefer to remove. Just in case. So it doesn’t stick?
Apple Yeast Bread Recipe: How To Make It
Anyway. I dump it into a parchment paper-lined bowl, cover with the kitchen towel again and let it rise a second time for about 45 minutes. 15 minutes into the second rise I turn on the oven with the dutch oven inside for it to heat up properly.
There are two reasons apple yeast bread or any yeast bread really will form a dome. One, the bread dough is given enough opportunities to rise. Two, the bread dough is baked in strong heat coming from all directions. Most of us have regular ovens. Heat from the top and heat from the bottom. That’s it. Regular home ovens do not emit heat from all around. Bakeries have special ovens. Many of their ovens are stone ovens where the stone retains all the heat and radiates it back to the whole surface of the bread.
The only way to “imitate” this is by using a dutch oven. I’ve tried with a oven-proof stainless steel pot with oven-proof glass lid and … it doesn’t work. Stainless steel doesn’t “store” heat. It becomes hot, yes, but as soon as you take it out of the oven to dump in the bread dough, it immediately starts cooling down. A cast-iron pot keeps the heat for muuuuch longer. Enough time for you to dump in the dough, put the lid back on and transfer back in the oven without it cooling down even 1 degree.
Apple Pie Bread Recipe With Honey Caramel Sauce
Now, if you don’t have a dutch oven, don’t go run and buy one. They are quite pricey. Ask around if someone can borrow you theirs (<- that’s what I did by the way. Thank you Sophie! :) OR if nobody can borrow you one just use your cast iron pan (I’ve done that before with this No-Knead Bread ). If you don’t have either, use a baking sheet. Your bread will not produce a beautiful dome. It will for sure still taste absolutely amazing though.
One important tip: be really, really, really, really, really, really careful when taking the dutch oven out of the oven. It will be BURNING HOT! Use very thick silicone oven gloves or double up your regular cloth gloves. The burns you get from a hot dutch oven are unbelievably painful. All concentration is required here. Don’t multitask at this point. Do only ONE thing. Keep your eyes only on the oven and your body parts.
This point is also very important. Once the apple yeast bread is baked you have to remove it from the dutch oven (carefully, remember it’s hot!). Since the dutch oven retains a lot of heat for an extended amount of time it’s crucial to remove the bread so it doesn’t continue baking. Otherwise it will become very hard. Turn the dutch oven over so the apple bread falls out. It will immediately and easily fall out. There is no way bread dough will stick to a burning hot cast iron pot or pan. If it sticks, you didn’t heat it up enough time (as I suggested further up) naughty you ;)
Apple Yeast Bread Recipe
Place the freshly baked bread on a cooling rack and wait for it to COMPLETELY cool down before cutting into it. If you cut into hot bread all the steam escapes and the center stays “doughy”. The bread needs to cool down slowly for the steam to do it’s work on the inside of the apple yeast bread.
Don’t use a knife. Use your hands. Eat an uneven piece. It tastes so much better that way. Eat your first piece just like that. You can eat the second with butter or dunked into butternut squash soup. Eat the first piece just plain.
Once you ate all you could eat it’s time to store it. Put it in a paper bag and leave on the kitchen counter if you’ll finish it the same day. OR place in a paper bag and then plastic bag and place in the fridge. Since this Apple Yeast Bread contains fresh apples it shouldn’t be stored on the kitchen counter for too many days. Store it in the fridge from day 2 onward.
No Knead Cinnamon Apple Walnut Bread
This is one of the most delicious breads I have baked so far. An Apple Yeast Bread is BY FAR the best bread in the world. Homemade and with fresh apples brings it to another level. O EM GEEE!!
Important note: do not ever put the bowl with starter or dough on the radiator or too close to the radiator. The dough might get too hot and the heat kills the yeast. Don't put the bowl too close to a open window in winter either. Dough that is too cold doesn't rise either.
Calories: 399 kcal | Carbohydrates: 81 g | Protein: 14 g | Fat: 0.1 g | Saturated Fat: 0.02 g | Polyunsaturated Fat: 0.02 g | Monounsaturated Fat: 0.04 g | Sodium: 970 mg | Potassium: 71 mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 20 IU | Vitamin C: 2.5 mg | Calcium: 4 mg | Iron: 5.2 mgA wonderfully chunky and apple-filled yeast bread with an optional sweet maple glaze. Delicious eaten out of hand or toasted or makes great French Toast!
Caramel Apple Bread
This is a fun and fruit-filled yeast bread, filled with lots of fresh apple. What makes it fun is that you get to cut it all up into chunks and toss it into loaf pans. What makes it fruit-filled is about 1 1/2 lbs. of fresh apple scattered out into the 2 loaves.
This is a great bread eaten out of hand, with butter or it makes great toast or French Toast. I’ve included an optional sweet, maple glaze, as well.
Yeast – You can use either Active Dry Yeast or regular Instant Yeast (such as SAF Brand) without adjustment, as we are proofing the yeast in warm water to start. A quick or rapid-rise instant yeast is not recommended here, as this is a classic two-rise bread.
Apple Cinnamon Walnut Bread
Flour – I always prefer unbleached all purpose flour for making breads, but regular, bleached all purpose flour will work just fine here, as
0 Komentar