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Roasted Apple Bread

 Adapted from King Arthur Flour 
Prep Time10 hrs
Cook Time1 hr 30 mins
Total Time11 hrs 30 mins
Course: Appetizer
Cuisine: American
Servings: 1 loaf
Author: The Kitchen Prep

Ingredients

  • 2 cups chopped apple -- a firm kind like Granny Smith or Cortland
  • 1 teaspoon ground cinnamon
  • 3 tablespoons sugar
  • 3 1/4 cups bread flour or all-purpose flour
  • 1 cup white whole wheat flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 3/4 cups warm water
  • 1 teaspoon honey
  • 1 cup coarsely chopped walnuts or pecans

Instructions

  • Preheat the oven to 425 degrees. Prepare a baking pan by lining with foil and spraying with non-stick spray. Place topped apples on the pan and sprinkle with cinnamon and sugar. Bake for 10-12 minutes or until just starting to become tender. Remove from the oven, set aside {or store until later} and turn the oven off {you won't need it again for a while}.
  • In a large bowl {big enough for the dough to rise without overflowing} or the bowl of a stand mixer, combine flours and salt.
  • In a small bowl, stir yeast and honey into warm water, and allow to sit for 5 minutes or until it starts to foam. {You can actually toss the yeast into the flour, but I like to make sure it's alive because I've used "dead" yeast too many times. The foam or "blooming" will let you know it's alive & kicking.}
  • Pour liquid into the dry mixture, and mix until the flour has all been absorbed and a sticky dough is formed. Cover the bowl with a sheet of plastic wrap and place it in a warm, dark place to rise for about 8 hours or overnight. {Told you this recipe took a while.}
  • When the dough has risen, turn it on onto a floured surface and work in the roasted apples and nuts, if using by folding and kneading into the dough. This part is tricky, but be patient and it will mostly work itself in.
  • Grease a large stoneware baker, crock or Dutch oven {I used the ceramic insert from my slow cooker}. Shape the dough into a ball and place smooth side up in the oiled dish. Cover, and let it rise for another 2 hours. {I know... all that waiting!!}
  • When the bread is done rising, you may bake it directly in the vessel you've chosen, covered with a lid, or you can place it on a floured baking stone or pan and bake it "freeform." If you chose the later, brush it with some water before putting it in the oven.
  • Place it in a cold oven and then set the temperature to 425. Bake for 45-55 minutes or until the outside is brown and crisp and the bread sounds hollow when you tap it. {If you have a baking thermometer, you'll want the middle to register to 205 degrees. If not, you'll have to wing it.} If you used a lid for the baking vessel, remove it for the last 5-15 minutes of baking so the crust can brown.  Note: Since I baked mine "freeform", I had to place a sheet of foil on top of the bread in the last 20 minutes or so because it was getting very dark. Use your judgement when you make yours.
  • Remove from oven and allow to cool before slicing with a serrated knife.

Notes

Now... take a bite and admit it was worth all the work! ;)