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Scour the Internet and you'll find lots of recipes for Applesauce Bread. However, these will often be 'quick breads' which use Baking Powder or Bicarbonate of Soda as leavening agents.
So, I set out to create a bread. You'll notice that my taste-tester was asked to make a judgment on whether I had created a bread...and not a cake.
And here ere is my recipe for proper Apple sauce bread, made with fresh apple sauce and using yeast to leaven the bread. I hope you enjoy it.
NB. The applesauce recipe produces enough sauce for three loaves. If you wish to make less, please see lower down when I provide details suitable for one, two or three loaves. The process is the same.
Also - because adding applesauce to bread creates a rather dense crumb, I'm lightening it by the addition of a Tangzhong, which is made in advance. It produces a beautifully light and fluffy crumb which is really delicious.
Stage 1: Making the apple sauce (Enough for three loaves. Any extra can be frozen and is lively with pork, pancakes or as a side sauce with gammon)
700 gms of Bramley cooking apples (peeled, cored and diced into chunks)
1 lemon zest (chopped)
6 generous tablespoons of water (and probably a couple more held back for later)
12 gms caster sugar
50 gms unsalted butter
Cook the apples, lemon zest and water over a low heat until they are soft and mushy. You may have to add a little more water to keep them moist.
Beat in the sugar and the butter, and allow to cool.
Stage 2: Making the Tangzhong.
For I loaf: 20 gms of strong white bread flour to 100 gms of water.
For 2 loaves: 40 gms of strong white bread flour to 200 gms of water
For 3 loaves: 60 gms of strong white bread flour to 300 gms of water
Mix the water and the flour together and stir continuously and heat until it starts to gelatinise at 65⁰C. Remove from the heat and set aside until cool. You can make this well in advance.
Stage 3: The Dough
INGREDIENTS
If you intend to glaze the top of the loaf, you'll also need an egg wash and sesame seeds, or poppy seeds, or whatever you fancy.
METHOD
Add the flours, salt, sugar and cinnamon to a large bowl and mix well. Slowly stir in the olive oil, the tangzhong and the applesauce. Then stir in the yeast and bring the whole mixture together.
Mix and then knead until the dough is smooth and silky. Incorporate the raisins and knead again.
You may think the dough to be a little dry. Persist, and all should be well. However, if you do find it a little dr,y add a little water...5 mls per loaf should be enough But, don't give up and add water too soon,..knead well.
Transfer to a lightly oiled bowl, cover and leave in a warm place until the dough has doubled.
Tip the dough out onto a lightly floured surface, then knock the dough back and decide whether you wish to bake it in a loaf tin or shape it for a baking sheet. You can never knock back hard enough. The dough really benefits on the second proof from a rough handling.
Shape the dough, then place it in a loaf tin or on a baking tray, cover it, and leave it at room temperature until it has doubled in volume.
Preheat the oven to 190⁰C (375⁰F)
Glaze the top of the loaf as you wish, and bake it for about 30 minutes until it is golden and hollow when tapped on the underneath.
Cool on a rack before cutting.
and the crumb?
and the taste tester (a new one this time)
Happy baking.
By Robert Frost
My long two-pointed ladder's sticking through a tree
Toward heaven still,
And there's a barrel that I didn't fill
Beside it, and there may be two or three
Apples I didn't pick upon some bough.
But I am done with apple-picking now.
Essence of winter sleep is on the night,
The scent of apples: I am drowsing off.
I cannot rub the strangeness from my sight
I got from looking through a pane of glass
I skimmed this morning from the drinking trough
And held against the world of hoary grass.
It melted, and I let it fall and break.
But I was well
Upon my way to sleep before it fell,
And I could tell
What form my dreaming was about to take.
Magnified apples appear and disappear,
Stem end and blossom end,
And every fleck of russet showing clear.
My instep arch not only keeps the ache,
It keeps the pressure of a ladder-round.
I feel the ladder sway as the boughs bend.
And I keep hearing from the cellar bin
The rumbling sound
Of load on load of apples coming in.
For I have had too much
Of apple-picking: I am overtired
Of the great harvest I myself desired.
There were ten thousand thousand fruit to touch,
Cherish in hand, lift down, and not let fall.
For all
That struck the earth,
No matter if not bruised or spiked with stubble,
Went surely to the cider-apple heap
As of no worth.
One can see what will trouble
This sleep of mine, whatever sleep it is.
Were he not gone,
The woodchuck could say whether it's like his
Long sleep, as I describe its coming on,
Or just some human sleep.
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