It has been a busy Christmas weekend. We drove to Chicago to see my cousins. It was a really long drive (about 800 miles) and thankfully it went really well, though we are still recovering from the after effects. I had all the last weeks posts scheduled ahead of time and planned on baking couple of cookies for the last 2 days of bake-a-thon.
But unfortunately the hectic weekend is taking a toll on me. I can’t seem to keep myself awake, so I looked through my drafts and found 2 bread recipes that I baked a while back. After the eggless ricotta loaf, here’s another loaf bread using sourdough starter and fruits like apple & raisins.
This soft sourdough bread is studded with sweet raisins and tangy apple pieces. It tastes great toasted with some butter or as a grilled cheese sandwich with apple and arugula. All in all, this is a very versatile bread that tastes good any which way.
Soft sourdough bread studded with sweet raisins and tangy apple pieces. It tastes great toasted with some butter or as a grilled cheese sandwich with apple and arugula. All in all, this is a very versatile bread that tastes good any which way.
1cupWholewheat flour- (or use 2¼cups of all purpose )
¼cupPotato Flour- (or use ½cup instant mashed potato flakes)
2/3 ~ ¾cupsWaterLukewarm
1tbspOlive oil vegetable oilor
1 ~ 4tbspsSugar- adjust per taste (I added 2tbsp)
1Granny Smith Applesmall
Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead to form a smooth yet sticky dough. Keep your hands well greased if kneading by hand.
Lightly grease a bowl and transfer the dough. Cover and let rise for about 90 minutes. Dough will be quite puffy, though it may not double in volume.
Lightly grease a 8½"x4½" loaf pan.
Gently deflate the risen dough and shape it into a log. Place it in the pan, cover it lightly and allow to rise for 60~90 minutes or until the dough crests at least 1" over the rim of the pan.
Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 40~45 minutes. Tent it with a foil after 15~20 minutes if the top is browning too quickly. When the bread is done, it should be golden brown and should register 190°F on an instant read thermometer inserted into the center.
Remove the bread from the oven and after a couple of minutes turn it over onto a wire rack to cool. Let the bread cool completely before slicing.