Tuesday, November 13, 2012

Sourdough Apple Bread | and the Best Grilled Cheese Sandwich Ever | Twelve Loaves



Sourdough apple bread



sourdough apple bread
This bread is OMG good.

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.

Feed sourdough

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

Best grilled cheese sandwich
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?

Best grilled cheese sandwich


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.

BYOB 125 x 125

15 comments:

  1. Wow-that is a a sandwich:)I would love one for breakfast-is that ok?:)Gorgeous loaf and I bet the flavor from your sourdough made it exquisite. Love your breads for #TwelveLoaves, Karen:)Thanks for joining us again!

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    1. I had one for breakfast actually =) Thank you for your creating #TwelveLoaves. It's really fun to participate.

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  2. Stilton, pork loin and caramelized onions. All go well together and with apples. Match made in heaven

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  3. That is flippin' fantastic! I want the loaf and I want the sammie. I love any sort of grilled cheese. I'm thinking smoked gouda, arugula, and tomato chutney. Mmmm... thanks for adding it to the BYOB bread basket this month, Karen. :)

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    1. Oh my gosh. What a fantastic combo. Thanks for hosting BYOB this year!

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  4. This bread sounds amazing! Perfect for autumn, and definitely good for grilled cheese! :) Or french toast!!!

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  5. Bellissimo voglio farla non appena riesco a tradurre bene le quantità americane !!
    complimenti

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  6. Wow, I think I just licked my screen. The loaf of bread looks fantastic! You sandwich is perfect too.

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    1. You just cracked me up. Thank you Sherron!

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  7. Thanks for the fabulous inspiration for SRC - I love this loaf!

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    1. I'm so glad you like it! Loved your substitutions!

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  8. Not sure my comment was posted but I am new to the art of bread making. Can I substitute the potato flakes for coconut flakes or could I use full flour for the potato flour which I do not have handy? Also, should I pre-heat my oven for 60 - 90 minutes while the dough is rising? Looking forward to your reply and thanks for posting this awesome recipe.

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    1. Thanks Kenna. I would not add coconut flakes as a substitute. The potato flakes soften the bread and help it retain moisture. If you have potato flour on hand, use that. You can also cook some potatoes and add them, and lower the water amount. Yes, preheat the oven while the dough is rising. Thanks for visiting!

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I love comments and questions and read every one of them.