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Bread with dried apples, pears, cinnamon and vanilla in a bread machine

 
Alen delonghi

Bread with dried apples, pears, cinnamon and vanilla in a bread machine


Category: Yeast bread















Ingredients


Water500 ml
Egg1 PC.
Butter20 g
(2 tablespoons)
Olive oil20 ml
(2 tablespoons)
Flour / s800 g
Sugar100 g
(half a glass)
Salt12 g
(2.5 teaspoons)
Dry yeast2 tsp
Dried fruits from sour aromatic apples100 g
(3/4 cup)
Dried pear fruits20 g
(2-3 tbsp. L.)
Raisins30 g
(3 tbsp. L.)
Ground cinnamon15 g
(2 tbsp. L.)
Natural vanilla (vanillin will do)In your
taste

Cooking method


  • So, here's my recipe. It was baked in Delongy 125. It was baked great. To photograph, as often happens, hands do not reach. You will get a large loaf. Sooo big. Therefore, the dosage can be halved.
  • Grind dried fruits in a coffee grinder into pieces of 5-7 mm in size. Put the bread machine together with the raisins in the bucket. To fill with water. Break an egg into the water. Pour in melted butter and olive oil. Then flour, sugar, salt, yeast, cinnamon, natural vanilla, previously (for half an hour) soaked in a spoonful of brandy. Bake immediately. Leaving dried fruits, raisins and eggs in water for a long time is dangerous - they will deteriorate, but if dried fruits are put into a dispenser, and instead of a fresh egg - melange - eggs. powder, poured into flour, then you can). Program "Sweet dough", medium crust. I have programmed a long (20 minutes more) kneading, this is only good.



Note


I just baked a product, the name of which I do not know, because I made it without a recipe, but simply from the products we have. I think this is probably something well-known, because the products are simple, but I am a small specialist, I acted instinctively, so identify and name yourself who found out.
The taste is very harmonious and refined. The extremely pleasant sourness from apples is very felt + the well-known wonderful combination of "baked apples and cinnamon", the smell and aftertaste of vanilla and barely - brandy. Very sweet because sugar + raisins. Try it, you won't regret it.

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Crochet
Forgive me, but could you explain a little more in detail about vanilla ... It's not entirely clear to me whether you need to use the core of the pod, or the pod itself. Your recipe is very attractive, I wanted to try to bake it ... and "stumbled" on vanilla ...
Admin
Quote: Krosh

Forgive me, but could you explain a little more in detail about vanilla ... It's not entirely clear to me whether you need to use the core of the pod, or the pod itself. Your recipe is very attractive, I wanted to try to bake it ... and "stumbled" on vanilla ...

I will explain, if not against.

Pod vanilla - natural vanilla, the pod core is used, scraped off with a knife. I do it differently - I cut the pod lengthwise, put it in a jar and fill it with granulated sugar, mix it. Sugar is saturated with vanilla and I use it if necessary, when it ends - I add sugar all the time. I don’t throw away the pod.
Crochet
Admin, thanks. I also do sugar like this. And for this bread, I scraped out the middle of the pod, and poured it with cognac. The bread is already being baked, the smell is worth it, later I'll write what happened.
Crochet
The bread turned out to be big and tasty (from the words of the family)! To say that it is fragrant is to say nothing ... The bread is obscenely perfumed, my whole apartment is saturated with apple-cinnamon aroma. But vanilla and cognac is practically not felt (maybe I just put a little,) In general, an interesting recipe, but I would recommend halving the rate of bookmarking products, otherwise it turned out to be a very large loaf (although Alen Delonghi warned), hot, its weight amounted to 1.580 gr. I replaced the pears that were relied on according to the recipe for apples (the pears ran out), as a result, the dried fruit turned out to be 120 gr. apples + 30 gr. raisins.But it seems to me that for such a huge loaf you can have more (I will definitely add next time).

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