* Exported from MasterCook *
Bread, French Bread With Apples And Walnuts
Recipe By :Linda West Eckhardt and Diana Collinwood Butts
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Fruit
Grains Hand Made
Low Fat Posted
Sandwiches Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
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2 teaspoons bread machine yeast
2 3/4 cups bread flour
1/2 cup whole wheat flour
1 teaspoon salt
1 1/2 cups sparkling apple cider -- or strained
uncarbonated apple cider
1 large cooking apple -- such as Granny Smiths or
Pippins, or 2 small
1/3 cup coarsely chopped walnuts
This bread calls to mind Normandy in the fall, when the country-side
is fragrant with the perfume of ripe apples and pressed cider. The
children love this loaf slathered with fresh applesauce or apple butter.
Add the yeast, flours, salt and cider to the bread machine pan and
process on the dough setting until well mixed and kneaded, about 20
min on most machines. Remove the bread pan from the machine, cover it
with plastic wrap and place it in the refrigerator to allow the dough
to rise slowly for at least 8 hrs or overnight.
Remove the bread pan from the refrigerator and allow the dough to
come to room temp, about 2 hrs. Remove the dough from the bread pan
to a lightly floured surface and knead gently to remove any air
bubbles. Let the dough rest for 5 min. Meanwhile, peel, core, and
finely chop enough apples to make 1 C.
Knead the apple and walnuts into the dough with the palms of your
hands. Keep kneading until the apple and walnuts are distributed
throughout, not just in pockets, about 5 min. Keep the work surface
lighty dusted with flour to prevent sticking, as the apple will
release moisture of its own as it is being kneaded. Lightly grease a
large bowl, cover it loosely with plastic wrap and set it in a warm,
draft-free place to rise until doubled in bulk, about 2 hrs.
Remove the dough from the bowl and again knead it briefly on a
lightly floured surface to remove air bubbles. Dust a wooden peel
heavily with cornmeal. Shape the dough into a ball and place it on
the peel. Cover with plastic wrap, allow it to rise again in a warm,
draft-free place until doubled in bulk, about 1 1/2 hrs.
Meanwhile, place a baking stone or tiles on the middle rack of the
oven and preheat to 450F for 30 min. With a very sharp knife or razor
blade, score the top of the bread in a tic-tac-toe pattern with
slashes that are 1/4" deep.
Slide the bread onto the stone by giving the peel one or two quick
jerks. Immediately spray the oven walls and floor with several
squirts of water from a spray bottle. Closed the door immediately and
repeat the spraying procedure twice more in the first 10 min of
baking. Bake the bread for 15 min, then reduce the heat to 400F and
bake for an additional 20-30 min, or until the loaf is a rich, dark
brown and the crust is firm.
Carefully turn the bread over and thump the bottom crust with your
knuckle. It should sound hollow. If not, bake for another 5 min or
so. Remove to a rack to cool completely.
Suggestion:
Looking for great cooking apples? Try some of these, alone or in
combination in your favorite apple breads or dishes:
Stayman-Winesap, Cortland, Jonathan, Rhode Island Greening, McIntosh,
Macoun, York Imperial, Northern Spy, Newton Pippin, Yellow Transparent.
The following are considered all-purpose apples and may also be used
for cooking: Rome Beauty, Baldwin, Wealthy, and Gravenstein.
Source:
"Rustic European Breads from Your Bread Machine"
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Per Serving (excluding unknown items): 130 Calories; 2g Fat (13.7%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 135mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 1/2 Fat.
Serving Ideas : It also makes a sublime sandwich bread filled with
smoked turkey or roast pork.