Cinnamon-Apple Flatbread
Cinnamon-Apple Flatbread
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| Yield: | one large bread, about 18 servings |
Ingredients
- 1 cup sourdough starter, fed or unfed
- 3/4 cup lukewarm water
- 2 teaspoons instant yeast
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons salt
- 2 tablespoons Baker's Special Dry Milk or nonfat dry milk
- 3 tablespoons olive oil
Filling
- 4 very large firm apples, about 2 pounds
- 1/4 cup boiled cider
- 1/4 cup maple syrup
Topping
- 1/4 cup Baker's Cinnamon filling or cinnamon-sugar
- 1/4 cup syrup, reserved from cooked apples
- 2 to 3 tablespoons coarse white sparkling sugar, optional
Directions
1) Combine all of the dough ingredients, and mix and knead them — by hand, mixer, or bread machine — to make a smooth, fairly soft dough.
2) Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the topping.
3) For the topping: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks.
4) Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.
5) Microwave the apples till they've softened, but still hold their shape. In our microwave here, that took about 9 minutes.
6) Drain the apples, reserving the juice. Set them aside to cool while the dough is rising.
7) Lightly grease an 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
8) Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.) Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.
9) Arrange the apple chunks atop the dough.
10) Mix 1/4 cup of the reserved syrup with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon-sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples.
11) Cover the bread, and let it rise for 1 hour, till it's nice and puffy. Towards the end of the rising time, preheat the oven to 425°F.
12) Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.
Yield: about 18 servings.
Reviews
02/01/2012- This recipe tasted great! There were a few things that needed to be stated that were not in the recipe. The edges of mine needed to have been crimped upward so that the juice from the apple mixture would not run onto the pan, over the pans edge, and burn in the oven. Also this recipe makes A LOT ... if you are a small family you might want to halve the recipe. I will do that next time. Otherwise it is a wonderful recipe, smells great baking, and I will make it again with these changes.
11/19/2011- The "drizzle" was too thin since I didnt have boiled cider and just used the juices from the apples and it ran under the crust. All that sugar burned like crazy and ruined the dish. So much for not wasting starter, next time I will throw it out and stick to pie crust.
I'm sorry this recipe didn't meet your expectations. If you'd like to try it again, I would recommend reducing some apple juice to a syrup to use in place of the boiled cider, or use all maple syrup. Also, please give us a call on the Baker's Hotline and we'd be happy to answer any of your questions or help with substitutions. ~Mel
02/23/2011- Today I made half of this recipe of dough into the apple bread, and the other half I topped with pepperoni, cheeses (I used asiago and parmesan), calamata olives, chopped tomato and herbs, to eat tomorrow, when my husband has to dine early, before a meeting out of town. It looks great and will be good with a salad. We enjoyed the apple bread for dessert tonight, and it was perfect. I sprinkled it lightly with sparkling sugar before baking, which gave a nice bit of crunch but didn't sweeten it too much. I used maple syrup, but not the boiled cider. For a little kick, I sprinkled the apple chunks with apple cider vinegar before cooking with the syrup. I can think of many delicious ways to top this dough, so will keep the recipe at hand.
- 01/10/2011
- This is a nice, not so sweet, great with a cup of coffee type of dessert. We did not have any maple syrup so substituted molasses. It turned out quite well. We also thickened the juice from the apples with a teaspoon of corn starch. We mixed the cornstarch into the juice and microwaved for a minute to thicken, then mixed in the sugar cinnamon as we didn't have baker's cinnamon either.
- 09/12/2010
- This is a very tasty and satisfying bread. It's not really all that sweet, but that's a nice change from the usual. I was just a little remorseful about discarding most of the yummy juices that drained off the cooked apples, so I reduced them down by about half and then used 1/4 cup to mix into the Baker's Cinnamon Filling. Is that decadent, or what?
- 08/08/2010
- I was looking for a savory focaccia bread using sourdough starter. So, I thought I'd give this one a try. I followed the recipe other than adding some rosemary and oregano. Just before baking, I indented it with my fingertips and drizzled it with olive oil. Texture was great...was not as flavorful as my other recipe. Maybe next time I'll add a little more salt and herbs. Great first try though!
- 05/20/2010
- Smelled great in the oven and it was oh so yummy when warm! Great use for extra starter. I couldn't find boiled cider in the local stores, so decided to make my own - not hard at all - and so delicious! The only change I'd make next time is to reduce the reserved liquid slightly to make it less watery before using. After tasting the flatbread, I was dreaming up all sort of other uses - sprinkle with seeds for an alternative to rolls, add some caramelized onions, sauteed mushrooms or even pesto! A definite keeper!
- 05/18/2010
- Would like the recipe for the starter as I don't keep starter in my refrigerator. Thanks
If you want to make this recipe, you will need to maintain a sourdough starter: http://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz Here is how to collect your own: http://www.kingarthurflour.com/recipes/start-your-own-sourdough-starter-recipe Frank @ KAF.
- 05/16/2010
- Excellent breakfast bread, though the long prep time (3 risings) meant I made it the night before and re-heated it. I used golden syrup instead of maple (I'm a heretic who doesn't like maple) and otherwise made the recipe as written. Next I think I'll try the pizza option. It's great to have another "unfed starter" recipe in my collection.
- 05/15/2010
- OK, back again! Yep, this is a keeper. Nice follow up to a heavy meal. The dough bakes up light, crispy and luscious for this 'hand held' dessert. The apple prep is definitely worth the work. Sweet and flavouful chunks of tender apple on light crunchy crust with a caramel cinnamon not too sweet drizzle works. And it works real good... Reduce your cooking time if using an electric oven (mine is temprature correct). 25 minutes was just a bit too much time. i will go 22 next time.
