Roasted Apple Bread
Roasted Apple Bread
(10)
|
rate this recipe » |
| dairy free | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | Overnight, |
| Yield: | 1 large loaf |
Ingredients
- 2 to 2 ½ cups chopped apple*
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
- 3 1/4 cups King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur Premium Whole Wheat Flour or King Arthur White Whole Wheat Flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 3/4 cups cool water
- 1 cup coarsely chopped walnuts or pecans
- *Leave the apples unpeeled, if you like. Choose apples that stay a bit firm when baked, like Granny Smith or Cortland.
Directions
1) Preheat the oven to 425°F.
2) Core and chop the apples, leaving the skins on if you like.
3) Toss the apples with the cinnamon and sugar.
4) Spread the apples on a parchment-lined or greased baking sheet.
5) Bake the apples for 10 to 15 minutes, until they're fork tender and have concentrated some of their juice; don't roast until mushy! Set aside to cool.
6) Mix the flours, 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.
7) Work the dough just enough to incorporate all the flour.
8) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
9) Turn the dough out onto a lightly floured surface, and work in the cooled roasted apples and nuts.
10) Shape the dough into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock.
11) Place the dough in the lightly greased pan, smooth side up.
12) Cover the pan and let the dough rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
13) Place the lid on the pan, and put the bread in a cold oven. Set the oven temperature to 425°F.
14) Bake the bread for 40 to 45 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.
15) Remove the bread from the oven, turn out onto a rack, and cool before slicing. When completely cool, store airtight at room temperature for up to a week; freeze for longer storage.
Yield: 1 large loaf.
Reviews
- 11/25/2011
- We''re very pleased with this recipe. I cut back a little on the sugar, so the taste is a tad bit 'yeasty', so I'll use the full amount next time. There are a lot of components to preparing this bread so I think it's important to read the recipe carefully. I also didn't put it in a cold oven, as I put it in when I took our turkey out to rest. It is very dense, moist and tasty and great spread with cream cheese sprinkled with cinnamon sugar. I used 4 mini-crockery baking pans (with no lids) so I could share it with some of our neighbors. What could be more 'New England' in November than freshly picked apples, good cinnamon, walnuts and a yeast bread baking in the oven?
- 11/07/2011
- This is a good bread, but not as interesting as the harvest bread, which is a similar recipe and method, but with more oomph. The apple taste is very subtle in this one, and I might try it again with dried apples and a substitution of some boiled cider.
11/02/2011- This recipe definitely gets five stars for taste and ease of preparation. I do think I'm going to have to bake it a little longer next time. I used a Romertopf clay baker, the kind that has to be soaked before use. The dough rose very nicely, and I baked it for 45 minutes covered and 15 minutes uncovered. However, the loaf wasn't quite up to 200 degrees by then, but I was afraid more time would make the top too dark. I think I need to leave the lid on longer the next time. It was still delicious, but the crumb was a little damp. My other problem is that my husband doesn't like bread with fruit and nuts in it, so I'm going to have to eat the entire loaf all by myself. I might try olives and sun dried tomatoes next time. Of course, he doesn't like those either. Oh well.
- 10/29/2011
- OOPS! Just noticed the recipe DOES say to let rise in the pan. I missed that. Good thing I let it do that anyway!!!
- 10/29/2011
- Delicious! I baked this yesterday for our potluck group (bread was my assignment). Honestly I'd planned to buy it, bread baker though I am, since I wasn't feeling well, but then I saw this recipe. I'd made no-knead bread before, it looked good, and I mentally reviewed my pantry: apples, check; pecans, check, no need to go to the store. I used a tad bit of brown sugar because I didn't quite have 2 Tbsp of white sugar (!) and added about 2 Tbsp of my new favorite ingredient, boiled cider, to the measuring cup before measuring the water. Used my mother-in-law's 70+ yr old pot roast pan with lid (hammered aluminum) since I didn't have a clay anything. Also it didn't say anything about letting it rise before baking, but I did, mostly because I put it the pan before breakfast and kind of forgot it for a while! It turned out beautifully, maybe not as crusty as it might have been in clay, but delicious anyway. Got rave reviews at dinner ... one woman said "I want to come live at your house." My husband loves it with a bit of cream cheese!
- 10/28/2011
- That was excellent! I baked this in my doufeu instead of ceramic baker.
10/28/2011- this bread never rose, I left it overnight in the refrigerator
I apologize that you had problems with this bread. It does need to rise at room temperature, not in the refrigerator. If you'd like to try it again, give us a call on the Baker's Hotline at 1-800-827-6836 and we'll be happy to walk you through the steps of this no-knead bread, which is very different than a traditional yeast bread recipe. ~Mel @ KAF
10/25/2011- I was ok until step 10. I didn't have the type of receptacle to put the dough in for the second rise and to bake in, so I used an 8" round cast iron cov'd pot. I got a great crispy outer crust on bottom and all sides, (I turned it out upside down as presention view) but I felt the taste was just ok and it didn't seem as light as the picture showed. I don't think I like the idea of starting this in a COLD oven. I won't make this too soon, but if I did, I would preheat the oven and just bake this in two 8x4 loaf pans.
- 10/24/2011
- Delicious! But the recipe needs to be adjusted on your website. Right now it reads
33 1/4 cups of King Arthur bread flour. I used 3 1/4 cups, plus the white whole wheat flour, and it came out beautiful and tasty! Thanks for another great recipe!
Thanks so much for pointing that error out to us, we have made the correction online. I'm glad to hear you enjoyed the recipe. ~Amy
- 10/18/2011
- WOW......an other delicious bread recipe from my friends at KAF, I make so many good things with your help, that you became my friends. This bread is very tasty, full of apples and nuts, I followed the recipe as indicated and it came up to a wonderfull bread. The only addition I will try next time, will be adding one or two teaspoon of KAF Apple flavor extract to my dough. The crust is crispy, the dough is very good, and it turned to a beautifull miche...
