Apple Cinnamon Walnut Bread - Recipe

Good morning,

Here is a recipe that will bring all the "comfort aromas" of "comfort food" of an old time kitchen into your home:  Apples, Cinnamon, and Walnuts.


You'll note I use sourdough culture in many of my recipes, but also use dry yeast.  The use of the sourdough culture provides an extra flavor that I like.  The use of the dry yeast is surely an affront to sourdough purists, but I do it because of the time involved to wait for the sourdough culture to deliver when I am in a hurry.  Also, by publishing the recipe this way, you can make the decision whether you want to use sourdough culture in your recipe or not.

So, regardless of how you make this one, it is a winner!

Enjoy,

Lois

-------------------------------------------------------

Apple Cinnamon Walnut Bread - Recipe

-------------------------------------------------------

Ingredients:

1 egg

2 cups sourdough culture - If you don't have sourdough culture, use an additional 1 flour and 1 cup water in addition to the ingredients listed below. The dry yeast will cause your bread to rise, but you won't have the sourdough flavor.

2 T butter - softened

1/3 cup applesauce

2 t salt

1/4 cup brown sugar

3 cups bread flour (or all purpose, but not self rising)

1 t cinnamon

2 t dry yeast

1/2 cup walnut pieces

Place all ingredients except walnuts in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency. When all but 5 minutes of the cycle is complete, add the walnuts.

When first dough cycle finished, remove from machine and place in a greased bowl for first rise. Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth. This batch required about one hour for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.

For this batch I used 6 small loaf-shaped dishes. Grease bread pans/dishes.

After the first rise, gently knead the dough to remove bubbles.

Divide for number of baking dishes you are using, shape in loaf shapes, and place in bread pans.

When it is finished rising the second time, bake at 350 F for 35 mins.

Remove from oven, turn out to cooling racks immediately.

Toast and serve with apple butter or other jelly or jam. The jars of homemade jam pictured were brought home by my daughter from a road trip she took with a friend. There is nothing as good as home made. :)

Click here for more of my bread recipes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Emile Henry Loaf Dish, Citron

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~