It's a combination of sourdough, one good-sized granny smith apple, raisins, and cranberries... perfect for autumn.
The recipe also includes oats, potato flour, a bit of olive oil, salt, instant yeast, and a small amount of sugar. It's soft and ridiculously flavorful.
I am always happy to find ways to use my three year old sourdough starter. Sometimes I neglect it for a while, but it always comes through. Here it is bubbling away after a feeding.
To make this bread, I used a scale, an instant read thermometer, a stand mixer, and an 8 1/2 by 4 1/2 inch bread pan. You can probably get away without the scale, the mixer, and the thermometer, but they make things so much easier, and once you get them, you will use them over and over. I promise.
Sourdough Apple Bread
Adapted from King Arthur Flour
156 g fed sourdough starter
3/4 C lukewarm (100 degrees F) water. You may need to use a bit less in hot and humid weather
1 T olive oil
2 tsp sugar
1 1/4 tsp salt
269 g unbleached all purpose flour
43 g potato flour or potato flakes
35 g rolled oats
2 tsp instant yeast
113 g Granny Smith apple, cut into pieces about the size of raisins
75 g golden raisins
75 g dried cranberries
In the bowl of a stand mixer, combine the starter, water, olive oil, sugar, salt, flour, potato flour, oats, and yeast. Knead with the dough hook for about two minutes. The dough should be sticky.
Add the fruit to the mixer and knead for about 6 or 7 minutes.
Spray a bowl or dough rising bucket with spray oil and add the dough. Let rise for approximately 90 minutes, until a little less than doubled in size.
Remove the dough and pat it down into a 7 by 12 inch rectangle and roll into a log. Place the log into a lightly greased bread pan. Spray the top of the loaf with spray oil and cover loosely with plastic wrap.
Preheat the oven to 350 degrees F and allow the loaf to rise for 60 to 90 minutes, until the middle is 1 inch above the rim of the bread pan.
Place the loaf in the oven and bake for 40 t0 45 minutes, until it reaches 190 degrees F in the center. Tent the loaf with foil if it appears to be getting too brown.
Remove the loaf from the oven, let it cool in the pan for two minutes, and then turn it out onto a cooling rack. Let cool completely.
The Best Grilled Cheese Sandwich Ever
Once you bake this bread, the first thing you should try is a grilled cheese sandwich.
My sandwich is cheddar, baby spinach, and red onion. What combos would you suggest?
This post is inspired by this month's #twelveloaves theme of apples or pears, hosted by Cake Duchess and Creative Culinary. Want to bake along? Click on over. Both of their blogs are killer good.
This post has been submitted to Yeastspotting.