Roasted Apple Bread
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 1 loaf
- 2 to 2 1/2 cups chopped apple* *Leave the apples unpeeled if you like. Choose apples that stay a bit firm when baked, like Granny Smith or Cortland.
- 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
Preheat the oven to 425°F.
Core and chop the apples, leaving the skins on if you like.
Toss the apples with the cinnamon and sugar.
Spread the apples on a parchment-lined or greased baking sheet.
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.
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.
Work the dough just enough to incorporate all the flour.
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.
Turn the dough out onto a lightly floured surface, and work in the roasted apples and nuts.
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.
Place the dough in the lightly greased pan, smooth side up.
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.
Place the lid on the pan, and put the bread in a cold oven. Set the oven temperature to 425°F.
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 a digital thermometer inserted into the center registers about 205°F.
Remove the bread from the oven, turn it 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.
Photo and recipe courtesy of King Arthur Flour.