Now is a very good time to get the apples for this bread.
* Exported from MasterCook *
Bread, Apple #1
Recipe By :Jim Lahey with Rick Flaste
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Fatfree
Fruit Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
280 grams bread flour -- (2C + 2 T)
20 grams whole wheat flour -- (2 T)
65 grams Granny Smith apples -- or Golden Delicious,
peeled and cooled (1/4" cubes) (about /4C)
65 grams dried apple slices -- chopped into 1/4"
pieces (about 3/4C)
4 grams salt -- (3/4 tsp)
1 gram instant yeast -- or other active dry yeast, (1/4 t)
250 grams freshly squeezed apple juice -- or
unfiltered cider or apple juice, (1C)
wheat bran -- for dusting
1 thin apple slice -- cut horizontally from
the middle of an apple, seeds removed
additional flour -- for dusting
I've used apples in two ways for this unusual loaf - fresh and
dehydrated. The dried apples become almost like an apple spread when
cooked, like apple butter. The fresh chunks are more recognizable as
the fruit, but less intense, like steamed apples. This bread is
slightly moister than most of the other variations on the basic loaf.
Yield: One 10" loaf; 1 1/4 lbs.
In a medium bowl, stir together the flours, fresh and dried apples,
salt, and yeast. Add the apple juice and, using a wooden spoon or
your hand, mix until you have a wet sticky dough, about 30 seconds.
Cover the bowl and let sit at room temp until the surface is dotted
with bubbles and the dough is more than doubled in size, 12-18 hours.
When the first rise is complete, generously dust a work surface with
flour. Use a bowl scraper or rubber spatula to scrape the dough out
of the bowl in one piece. Using lightly floured hands or a bowl
scraper, lift the edges of the dough in toward the center. Nudge and
tuck in the edges of the dough to make it round.
Place a tea towel on your work surface and dust it with wheat bran.
Lay a piece of parchment paper sligthly larger than the slice of
apples in the middle of the cloth and place the apples on it (the
parchment paper will prevent the wheat bran from sticking to the
apple slices). Gently place the cloth on the towel, seam side down,
centering it on the top of the apple slices. Lightly dust the top of
the dough with flour. Fold the ends of the towel loosely over the
dough to cover it and place it in a warm draft-free spot to rise for
1-2 hours. The dough is ready when it is almost doubled. If you
gently poke it with your finger; it should hold the impression. If it
springs back, let it rise for another 15 min.
Half an hour before the end of the second rise, preheat the oven to
475F, with a rack in the lower third, and place a covered 4 1/2-5 1/2
qt heavy pot in the center of the rack.
Using pot holders, carefully remove the preheated pot from the oven
and uncover it. Unfold the tea towel and quickly but gently invert
the dough into the pot so the apple slices are on the top. Use
caution - the pot will be very hot. Remove the parchment paper. Cover
the pot and bake for 45 min.
Remove the lid and continue baking until the bread is a medium
chestnut color, about 10 min more. Use a heatproof spatula or pot
holders to gently lift the bread out of the pot and place it in a
rack to cool thoroughly.
Source:
"My Bread: The Revolutionary No-Work, No-Knead Method"
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Per Serving (excluding unknown items): 133 Calories; 1g Fat (4.1%
calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 157mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 0 Fat.