Apple loaf

Category: Yeast bread
Apple loaf

Ingredients

Dough:
dry fast-acting yeast 0.25 tsp
wheat flour c. s or 1s 125 g
water 65 g
Dough:
dough all
dry fast-acting yeast 0.25 tsp
wheat flour c. s or 1s 140-160 g
water 60 g
salt 3.5 g
butter 15 g
confiture 80 g
Confiture:
apples 100 g
Brown sugar 30 g
water 1 tbsp. l

Cooking method

  • Dough:
  • Mix yeast (I have a saf moment) with flour, add water at room temperature (24-27C) degrees and knead the dough. It is better to knead with your hands, not with a spoon, literally 2-3 minutes. You should get a fairly dense, but plastic piece of dough.
  • Tighten the container with dough with a film, make several punctures in the film with a toothpick. Dough fermentation time at room temperature is 12-16 hours.
  • Apple loaf
  • Confiture:
  • Apples (it is better to take green, sour varieties), peel and seeds, cut into small pieces 5x5 mm. Transfer to a saucepan, add sugar and water, stir. Bring to a boil and cook for 7-9 minutes until the liquid has completely evaporated and the apples are soft. Cool to room temperature and puree.
  • Dough:
  • Mix flour with yeast, add water at room temperature, dough, jam (perhaps a small part of jam may remain) and salt, start kneading the dough. After 2-3 minutes, stop the kneading and leave the dough alone for 10-15 minutes.
  • Add softened butter and knead the dough. The dough turns out to be soft, slightly sticky, when kneaded in a bread machine under a mixer, it does not smear.
  • Fermentation for 90 minutes at room temperature with one pound in the middle of fermentation.
  • Put the finished dough on the table, flatten it with your hands into an oval. Fold one of the long sides of the oval towards the center, press and seal with your fingers or the base of your palm. Fold the second long side of the oval towards the center and seal the seam again. Fold the dough in half lengthwise, seal the seam and roll slightly, adjusting the shape of the loaf if necessary.
  • Place the dough piece seam side down on the baking paper. Proofing under foil for 60 minutes.
  • Preheat the oven together with a baking sheet to 240C (convection 220C) degrees.
  • Make 3-4 oblique cuts on the loaf.
  • Transfer the bread to a hot baking sheet. Bake with steam for the first 10 minutes at a temperature of 240C (convection 220C) degrees. Then open the oven a little, release excess steam, reset the temperature to 210C (convection 190C) degrees and bring the bread to readiness. The total baking time for me was 42 minutes.
  • Put the finished bread on the wire rack.
  • Apple loaf
  • Apple loaf
  • Apple loaf
  • Apple loaf
  • Apple loaf
  • The bread has a bright, crispy crust. The crumb is creamy, soft, elastic, easy to recover after squeezing. The taste of the bread is sweetish, with a light fruity note.
  • The only thing I will not say is how long this bread is stored. I baked it several times late in the evening (hence the photo with a flash), only a small piece survived until morning.

The dish is designed for

1 loaf weighing 450 g

Note

I took Vadim's recipe as a basis: 🔗

An interesting article on the benefits of pectin in bread dough can be read here:
🔗

Mar_k
How on time your recipe, otherwise I have the confiture and there are no people who want to finish it - it's a pity if it disappears! Now tomorrow I'm making such a bar! Thank you!
Sonadora
Marina, Thank you! I would be very glad if I like the bread.
And you can also cook with jam these ones wonderful buns from Sanya.

PS If possible, to me on "you"
Ksyushk @ -Plushk @
Marisha, we have not yet moved away from your road trip, and you are already with a new deliciousness - an apple loaf. I want this
Twist
Marish, what a handsome! And the crumb is generally mortality, so airy.
Sonadora
Try it, Ksyusha. I hope you enjoy this bread too. One of these days I will try to lay out another version of this bread.

Thank you, Marishenka! Your praise is doubly pleasant.
If you like a fine-pored crumb, then the dough can be rolled into a layer with a rolling pin, from the middle to the edges, expelling large bubbles.
Omela
Uuuuuu, what textured cuts !!!! Bravo!!!
Galina S
Marin ah, what a miracle! holes what are my favorites !!! and if you take apple puree, how much do you need? I have it welded ... full of more and your Camomile with him is going to bake
MariS
What a handsome man you have turned out Manechka! This is bread, super, like all your previous ones!
So porous!
lizard08
Nice bar, bookmark it. Thanks for the interesting recipe!
lungwort
Well this is necessary, bread with applesauce! And baked like, without excess moisture! And the taste is with a fruity note! Great! I take it to bookmarks. I will definitely bake.
Raspberries
Very appetizing bread!
Vitalinka
Great apple bar! Thank you! I take it to bookmarks.
SanechkaA
Very very beautiful loaf, and what a chic crumb mmmmm-dream, I imagine how fragrant it is with such a loaf, no apple pie is needed
LyuLyoka
Oh, what a handsome man !!! The crumb is super !!! Manka is a craftswoman
Tata
Well, what BEAUTY!
echeva
What a miracle - your bread!
Kalyusya
Man, is the fruity taste really felt? Is it just for tea? Well, there is cheese-sausage ...
And if with the first courses? Should I go?
Sonadora
GirlsThank you all very much! I will be glad if you try this bread and I hope you like it.

Quote: Galina S

and if you take apple puree, how much do you need?
Galya, I think, like jam - 80 grams.

Quote: Kalyusya

Man, is the fruity taste really felt? Is it just for tea? Well, there is cheese-sausage ...
And if with the first courses? Should I go?
Gal, yeah, very much, especially while the bread is warm. Mine, however, did not stop him from persuading him with cheese-sausage.
Naroma
What a beautiful!!!! Just a show copy !!!!!!
Galina S
Marinochka !!! Hi
there had to be a different bread. also yours, but different !! And this VASCHE burst in without a queue !!

Apple loaf

Apple loaf

so awesome came out !!! really liked it. highly!! very weak fruity odor. not intrusive. well for me !! very soft. I just want your holes
Thank you I will bake !!!
a lot of "very" in the report it turned out emotions swept over
Sonadora
Galyawhat a handsome man! It is immediately evident that it was blown up well in the oven and the cuts were well opened! It is very pleasant that I liked the bread. Thank you very much for the wonderful photos!
Quote: Galina S

I just want your holes
Try next time, kneading the dough into an oval, not to profit from large bubbles.
Natali06
Manichka, can you imagine, I admired your bread so much that only now I realized that I was silent
The loaf is so beautiful that there are simply no words! What a craftswoman you are!

I have already cooked the marmalades
Sonadora
Natasha, Thank you! I would be glad if the recipe comes in handy and you like the bread.
Quote: Natali06

I have already cooked the marmalades
Yeah, I also made a lot this year, but it disappears so quickly ... More these ones I bake buns with him.
LyuLyoka
Manyun, do you think baby puree will not work for this recipe, otherwise there is nothing left of the small one?
Sonadora
Lyuleka, so it seems to me that it should. Only sugar needs to be added, mashed potatoes, probably, without it.
LyuLyoka
Yeah, sugar-free puree and pretty runny. Scary, I have never baked bread in the oven yet.
LyuLyoka
Man, and bread does not stick to the paper? I made batboots, they ate along with paper, they stuck tightly.
Sonadora
I bake on white or brown Paklanovskaya - the bread never sticks to it.
Ksyushk @ -Plushk @
Marinochka, I baked this delicious loaf. But I can't be without incident - I have such a nature.
Baked from what was: all different flour, but this is half the trouble. Instead of jam, I put in apple-pear-peach puree. The dough survived as expected for 14 hours. But now the final proofing - time was running out, we were late for an appointment with the doctor - and as a result, there was not enough time to open the test - you can see from the cuts.
But the loaf was torn apart and gobbled up (just gobbled up, not eaten).The taste is cool - apple. From mashed potatoes and the crumb was "apple" color - yellow.
I hid a piece, the very tail, to the question of storage duration. Five days later (I couldn't stand it anymore) I ate this tail herself under the covers with such - as fresh.
Apple loaf
Sonadora
Ksyusha, cool bar! I'm glad yours liked it. Get well soon and don't get sick anymore!

Quote: Ksyushk @ -Plushk @

Five days later (I couldn't stand it anymore) I ate this tail herself under the covers with such - as fresh.
Well, you're just flint! Nah, I couldn't take that much.
Ksyushk @ -Plushk @
Quote: Sonadora

Well, you're just flint! Nah, I couldn't take that much.

It was sooooo hard, but I'm proud of myself ....
Tumanchik
Manechka, the bar is a complete delight. I didn’t go well with puree additives. Looks like she didn't really know how. Thank you dear!

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