COUNTRY BREAD WITH APPLES
This is a whole wheat version of a classic Norman country bread. Normandy is apple country and apples find their way into many dishes in this region. I came across the bread in "Bread Alone" by Daniel Leader, and have adapted the recipe. The dough ferments overnight in the refrigerator, and after it has come back to room temperature the chopped apples are kneaded in. It goes beautifully with cheese.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 40m
Yield 1 large loaf, about 20 slices
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 19 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 177 milligrams, Sugar 3 grams
AWESOME COUNTRY APPLE FRITTER BREAD
Provided by Food Network
Time 1h50m
Yield 8 servings
Number Of Ingredients 12
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.
FRENCH COUNTRY BREAD
A simple European-style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor.
Provided by Stephen Carroll
Categories Bread Yeast Bread Recipes White Bread Recipes
Time P1DT2h40m
Yield 30
Number Of Ingredients 8
Steps:
- The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
- The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 20.4 g, Fat 0.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 156.6 mg, Sugar 0.1 g
COUNTRY BREAD
Provided by Food Network
Time 7h35m
Yield 2 loaves
Number Of Ingredients 4
Steps:
- The day before making the bread or early in the day, make the poolish (or biga) by placing 8 ounces of the flour, 7 ounces of room temperature water and the yeast in a large bowl and mixing it well with a wooden spoon. Cover the bowl with a kitchen towel and let it stand for 2 to 3 hours at room temperature or in the refrigerator overnight. The poolish should double in volume.
- Add 1 pound of the flour and 12 ounces of room temperature water to the poolish and mix together well with your hands. It will be very sticky. Cover the bowl with the kitchen towel and let rest for 30 minutes.
- Sprinkle the salt over the surface of the dough and then fold the dough onto itself several times until the salt is incorporated. Cover the bowl with the kitchen towel and let the dough rest for 1 hour.
- Cover your hands with flour and sprinkle flour around the outside edge of the dough. Fold the dough onto itself 6 to 8 times. Cover the bowl with the kitchen towel and let rest for 1 hour.
- Fold the dough onto itself 6 to 8 times, dust a board generously with flour and pour the dough out onto the board.
- Divide the dough into two equal parts and turn and form each part into a ball, stretching the dough to form a smooth top. Sprinkle flour heavily in 2 separate bowls (there should be enough flour to keep the dough from sticking) and turn each ball of dough upside down into a bowl. Sprinkle the top of each ball with flour, cover each bowl with a kitchen towel and let it rise until doubled in size, about 45 to 60 minutes.
- Preheat an oven to 500 degrees F and line 2 sheet pans with parchment paper.
- Turn each ball of dough bottom-side up onto its own sheet pan and use a knife or razor blade to score a tic-tac-toe design on the top of each loaf.
- Place the loaves in the oven, immediately lower the temperature to 450 degrees F and bake for 30 minutes. (Do not open the oven door!) The loaves are done when they are golden brown and make a hollow sound when tapped on the bottom. Cool the loaves on a baking rack.
COUNTRY-STYLE APPLE FRITTERS
In the fall these apple fritters have become a tradition in my family. I make them with fresh-picked apples and they always make breakfast and snack time a tasty treat. These are best eaten fresh and warm. Dust with powdered sugar or cinnamon-sugar.
Provided by Kimber
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl; stir to blend. Stir in apples, milk, and egg.
- Fill a deep-fryer or Dutch oven half full with oil and heat to 375 degrees F (190 degrees C).
- Working in batches if necessary, drop tablespoonfuls of batter into the hot oil and fry until golden brown, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 16.6 g, Cholesterol 19.1 mg, Fat 9.6 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 165.7 mg, Sugar 5.7 g
COUNTRY BREAD
Our daughter, Christy, loves baking this pretty braided bread with a hint of ginger. She has entered it in various 4-H competitions and enjoys teaching others how to make it.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, ginger, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into six pieces. Shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Repeat with remaining dough. , Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat remaining egg; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
COUNTRY APPLE FRITTER BREAD RECIPE - (3.8/5)
Provided by tschnet1
Number Of Ingredients 13
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.
APPLE FRENCH BREAD BAKE
This is a recipe I received from my French teacher at school. It didn't specify a certain type of apple so I used granny smith because I prefer sour, but I suppose it would work with whatever is your preference. I used light cream cheese, I didn't add the walnuts, and I was also able to coat all the bread cubes with just 4 tbsp of butter instead of six, but I'm just putting the recipe on here as it is. I hope you enjoy this as much as I did!
Provided by Christineyy
Categories Breakfast
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Cut bread into 3/4 inch cubes. Place 6 tbsp butter into bottom of a large baking pan. Melt in oven.
- Add bread cubes and toss to coat evenly. Bake bread until crisp and slightly browned, stirring occasionally (about 20 minutes). Remove bread from oven and raise temp to 400 degrees.
- Simmer brown sugar, water, and cinnamon in a saucepan until the sugar is dissolved and it is syrupy (about 5 minutes). Add 2 tbsp butter to mixture while hot and stir until melted.
- Peel and core apples and cut into a small dice. Combine apples, bread cubes, cream cheese cubes, and walnuts. Pour syrup over all and toss to coat.
- Butter a 9x13 inch dish well. Pour mixture into buttered dish and spread evenly. Bake in 400 degree oven for 40 minutes. If browning too quickly, loosely cover with aluminum foil.
- Serve warm topped with whipped cream or ice cream!
Nutrition Facts : Calories 473.9, Fat 26.1, SaturatedFat 11.6, Cholesterol 47.9, Sodium 297.7, Carbohydrate 57.8, Fiber 2.9, Sugar 40.6, Protein 5.9
AWESOME COUNTRY APPLE FRITTER BREAD
Make and share this Awesome Country Apple Fritter Bread recipe from Food.com.
Provided by Crystelle
Categories Dessert
Time 1h15m
Yield 1 9x5 loaf, 7-9 serving(s)
Number Of Ingredients 12
Steps:
- Bread:.
- Preheat oven to 350. Use a 9x5 loaf pan and spray with non-stick spray or line with foil and spray with non-s'ck spray to get out easily.
- 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.
- 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 apple mixture, then half the brown sugar/cinnamon mixture.
- Lightly pat apple mixture into batter. Pour the remaining batter over apple layer and top with remaining apple mixture then the remaining brown sugar/cinnamon mixture.
- Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
- Bake in preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
- Glaze:.
- Mix powdered sugar and milk/cream together until well mixed.
- Let bread cool for about 15 minutes before drizzling with glaze.
Nutrition Facts : Calories 424.7, Fat 15.6, SaturatedFat 9.3, Cholesterol 90.8, Sodium 240.9, Carbohydrate 67.2, Fiber 2.2, Sugar 43.2, Protein 5.5
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