Monday, October 24, 2011

Apple yeast bread ~


Nest, nest, nest, nest, nest, nest, nest.   Indulgent, productively indulgent nurturing feelings flowing within.  :)  It's coming out looking like apple yeast bread.  Oh, my lucky children. 

It starts here in the past.

The adjustments included using half the recipe.  In the divided recipe amount bumping up the salt to 1 1/4 tsp., less on the vanilla to 1 tsp., 1/2 c. whole wheat flour and 3 1/2 c. white flour, nix the spices.

The inspiration for this are the little wonderful Central Oregon apples.  Someone showed up to a meeting I attended with a paper grocery bag of these small beauties.  Being that there were about a dozen others in the room and a handful of them would want them, I had to silence my impulse to scream out "Mine!  Back off!"  Well, come on -- it's me, it's free, it's nature in the form of food sans impulse is to lunge and hoard.  I took the one with the longest stem because I found it enchanting.  *love*  Then I sat back until after the meeting and everyone else took what they wanted.  My patience-letting go in life continues to grow, this is a gift I've nurtured.  Nurture that which is kind, honest, loving, forgiving, joyful...serenity comes into place in life on it's own.  Then I go have fun making stuff like this recipe! :)

There were smaller than baseballs
This is being linked to the wonderful website Yeastspotting

Apple yeast bread ~

Use the above link to the cardamom bread with the noted adjustments.  This will make two rolls. 

Num, num

The apple filling ~

Apples of your choice, approximately three cups diced.
1/2 c. brown sugar
1 T. tapioca flour
1 1/2 tsp. cinnamon - more or less to your taste.
Pinch of salt
(I cannot believe I am out of nutmeg, so these were without - and were just deliciously cinnamon laden.) 
4-6 T. melted butter
  • Mix the dry ingredients in a small bowl.
  • Add half the mix to the apples in a mixing bowl and toss.  Set aside for a short time.  If you let it sit long it will start to juice from the sugar.  That is going to happen during the rise time anyway, I just don't want to roll it while wet.
  • Roll the dough to 12" x 16".  Spread the dough with melted butter. 
  • Sprinkle the one dough with half the remaining brown sugar.  Sprinkle out half the apples.  
  • Roll, seal, let rise for 30 minutes.  The apples will weep the sugar mixture.  This is the time to preheat the oven to 375-400 degrees.  
  • Brush with an egg wash before putting in the oven.  Sprinkle with optional sugar.  Then make cuts.
  • I baked these at 400 degrees for 35 minutes.  I believe it would have been better to bake at 375 for 50+ minutes.  The apples will make the inside layers to be moist.  If the bread is not cooked all the way, it will be undone and doughy.  So...better a little longer than not. 

Showing the apple-sugar that has seeped out of the bottom

Before baking, the egg wash with the sugar, then slit
Have a wonderful week ~


    1. Such harmonious loaves... Your capacity for patience and letting go shines through in these lovely breads. I like the tantalizing glimpse of the apples through the little windows.

    2. Thank you, MC - beautiful baker. :)