Spiced apple bread recipe
Spiced Apple Bread recipe
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|12 ounce(s)||apple puree (see method below)|
|1 sachet||Allinson’s dried yeast|
|8 ounce(s)||strong white bread flour|
|4 ounce(s)||malted grain bread flour|
|4 ounce(s)||granary bread flour|
|1 tsp||mixed spice or cinnamon|
For the Apple puree:
Peel, core and slice the apples and place in a microwaveable bowl. Heat on ‘high’ for 5 minutes, open, and whip with a fork into a puree. Check the puree to make sure it is moderately moist but not dry. Make sure you have about 12 ozs of puree for the bread.
To make the dough:
Mix the flours with salt, lard, sugar, yeast and spice together in a bowl and process in a food processor with the dough blade, or alternatively mix with a fork. Add the apple puree and process or knead to a dough, which should be moist but not sticky. Add a little warm water if it is too dry.
Process the mixture for about a minute in the processor or turn the dough out on to a floured surface and knead for about 8-10 minutes or until smooth and elastic.
Lightly grease a clean mixing bowl so the dough will not stick and put the dough in the bowl. Cover with a cloth or greased cling film and leave in a warm, draught-free place for about 1 hour or until doubled in size.
Knock back the dough by kneading for a couple of minutes on the surface, then mould into a cob or round-shaped loaf or put into an oiled 2lb loaf tin. If not using a tin, put the loaf on a greased baking tray, cover with a cloth or greased cling film and leave to rise for about 30 minutes or until doubled in size.
Brush the loaf with milk and bake in a preheated oven at 400°F/200°C/ Gas 6 for 30 minutes. The loaf is cooked if it sounds hollow when tapped on its underside. Leave to cool on a wire rack.
ca. 20 min
ca. 2 hrs
Grade of difficulty:
Calories per portion:
Reference: Spiced apple bread recipe
Recipe type: xarchivex
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