Country Bread With Apples Recipes

AWESOME COUNTRY APPLE FRITTER BREAD

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal.
• Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl.
• Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract.
• Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
• Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
• Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
• Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
• Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
• Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes.
• Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness.
• Let the loaf cool for about 15 minutes, then drizzle with glaze.

COUNTRY BREAD WITH APPLES

Steps:

• In the bowl of a standing mixer, dissolve yeast in the warm water. Stir in sparkling cider. Add flours and salt. Mix at low speed with the paddle attachment just until combined. Change to the dough hook and mix at medium speed for 7 to 10 minutes, until dough is adhering to the hook and slapping around on the sides of the bowl. You may need to hold onto the mixer so it doesn't bounce around. Dough will be sticky.
• Cover bowl tightly with plastic wrap. Refrigerate overnight or for 8 hours.
• Remove bowl from refrigerator and place in a warm spot. Let dough come to room temperature, which should take approximately 2 hours. Ideally dough should come to 74-78 degrees Fahrenheit
• Deflate dough with your fingertips and turn onto lightly floured surface. Flatten with your dusted hands and add some of the chopped apples. Fold dough over, flatten again and add more of the apples. Continue to do this, adding flour to your hands and the surface as necessary, until all of the apples have been worked into the dough. Shape into a ball. Rinse and dry bowl, brush with walnut oil and place dough in it, rounded side down first, then rounded side up. Cover with a damp towel and place another towel on top of the damp one. Place in a warm spot to rise until doubled in volume and a slight indentation remains when pressed gently (don't press too hard or it will deflate), 2 to 3 hours.
• Deflate dough and turn onto a lightly dusted board. Flour your hands. Dough will be moist because of the apples. Shape into a tight ball and place, rounded side down in a banneton (a lined basket for bread) or a bowl lined with a flour-dusted towel, or rounded side up on a parchment-lined baking peel or sheet (dough will spread out if it is not in a banneton). Cover with a damp towel and let rise until just about doubled, 1 to 1 1/2 hours. Meanwhile, place a baking stone on the middle rack of your oven and preheat oven to 450 degrees for at least 45 minutes.
• When dough is ready, dust baking stone with cornmeal. Reverse dough onto the hot stone if using a banneton, slide it onto the stone if using a peel, and make two 1/2-inch deep slashes with a moistened serrated knife or with a razor blade. Place in the oven and spray oven with water. Close oven door and spray again after 3 minutes, being careful not to open oven door for more than a few seconds. Set timer for 15 minutes, then quickly remove parchment if you used a baking peel, and turn oven down to 400 degrees. Bake for another 20 to 25 minutes, until bread is deep brown and responds to tapping with a hollow thumping sound
• Remove from oven and cool on a rack.

APPLE BREAD

Steps:

• Preheat oven to 350°. Line 2 greased 8x4-in. loaf pans with parchment; grease paper., Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. , Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.

COUNTRY APPLE FRITTER BREAD RECIPE - (3.8/5)

Steps:

• Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing. Mix brown sugar and cinnamon together in a bowl. Set aside. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until blended in; add in vanilla extract. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar/cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes. To make glaze, mix powdered sugar and milk or cream together until well mixed. Let cool for about 15 minutes before drizzling with glaze.