I belong to a Facebook group about bread. It’s a lovely group that we all share our bakes and generally chat about what we have made. Every month there is a little challenge and sometimes I do the challenge, sometimes not.
This month it was a challenge to use an alternative liquid in bread rather than the usual water. It has only taken me till today, the 27th of April to settle on what I will do. I have often substituted liquids into bread, and it is very common to use beer or cider. However, you know me, I like to be different.
I thought about different things and I researched quite a bit. There was one thing I could not find a recipe for and that was the thing I just had to make.
I decided to make apple bread. When you google apple bread you get something that resembles banana bread which is more like a cake. I could not find a yeasted apple bread recipe, that doesn’t mean there isn’t one, just that I couldn’t find one.
The bread turned out deliciously soft and appley as you might guess and my family ate it real fast before I even got to try making it into a sandwich. The only thing I’d do different next time is to take more care about shaping it as the bread burst open and wasn’t so pretty like some of my others. However sometimes that’s half the charm of breads, the nice rustic crusty crust.
So I present my Apple Sandwich Bread Recipe
600g (21oz) strong white flour
1.5 sachets of instant yeast
2 teaspoons salt
350ml (12.3oz) of pure apple juice
2 tablespoons olive oil
3-4 tablespoons bramley apple sauce
Mix the yeast and salt into room temp or slightly warmed apple juice.
Measure the flour and olive oil into a large bowl.
Mix the yeast, salt and juice into the flour until it’s well combined and the dough leaves the side of the bowl.
Tip onto a floured board and knead.
Once the dough feels ready place it in a covered oiled bowl to rise for an hour.
After an hour place the dough on a floured surface and flatten a little. Spoon about 3 table spoons of apple sauce and spread over the dough.
Stretch and fold the dough in over the apple sauce.
Place it back in the bowl and allow to rest for 30 minutes.
After 30 minutes gently flatten the dough out and spread another tablespoon (or more as you desire) of apple sauce over the dough and stretch and fold it in on itself again. Take care, it can get messy and you want to contain as much apple sauce as you can.
Carefully shape the dough into boule shape and place it on a non stick parchment which you will use for baking. I use a Teflon style mat.
Now cover your dough and leave for approximately an hour. I don’t fuss to exact as it will rise plenty with the apples.
After an hour preheat your oven to 220C (430F), place a baking stone or baking tray in it and a metal dish in the bottom.
After about 15 minutes pour a cup of boiling water into the metal dish for steam.
After about another five minutes it’s time to bake. Carefully slide your baking parchment and bread into the oven.
Bake for ten minutes and then remove the steaming dish from the bottom.
Turn the heat down to 200C (390F) and bake for a further 20 minutes.
At this point your bread should be ready, test by tapping the base and listening for a hollow sound. If you hear a dull thud then bake for another few minutes.
Allow your bread to cool fully on a wire rack before slicing.