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Apples are great prepared in any fashion, but especially in yeast breads. Not only is the flavor great, but the apples keep the bread moist. My favorite apple for baking is Granny Smith.
2 packages (a scant 2 tablespoons) active dry yeast
1/2 cup warm water
2 cups warm milk
2 tablespoons vegetable oil
1/2 cup brown sugar
2 teaspoons salt
2 cups oat flakes or old-fashioned rolled oats
1 teaspoon ground cinnamon
5 cups (approximately) King Arthur Unbleached All-Purpose Flour
2 cups coarsely chopped tart apples
1 cup coarsely chopped walnuts
1 large egg beaten with 1 tablespoon cold water, for glaze
additional oat flakes or rolled oats, for topping
In a large bowl, stir yeast into water to soften. Add milk, oil, brown sugar, salt, oats, cinnamon, 2 cups flour, apples and walnuts. Beat vigorously for 2 minutes.
Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface.
Knead, adding flour as necessary, until you have a smooth, elastic dough. Put the dough into an oiled bowl, turning once to coat the entire ball of dough with oil, and cover with a towel. Let rise in a warm place until doubled in bulk, about 1 hour.
Grease two 9 x 5-inch or 10 x 5-inch loaf pans, and sprinkle with rolled oats.
Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in prepared pans. Cover with a towel and let rise until almost doubled, about 45 minutes.
Just before baking, brush tops of loaves with egg/water mixture. Sprinkle with additional rolled oats.
Bake in a preheated 375°F oven for 30 minutes, or until internal temperature of loaves reaches 190°F. Immediately remove bread from pans and cool on a rack, to prevent crust from becoming soggy.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue.