In the Autumn we harvested our crop of apples, some we ate, some we juiced, some we dried, and the rest we just put into store. On Saturday when I checked the ones in store were beginning to look like they needed to be used before we loose them.
Some I made into Blackberry and Apple cake. As you will see from the picture at the top it was a violent colour going into the oven. I would show a picture of when it was cooked but I wasn’t quick enough. However I can report it was lovely, and packed full of flavour.
The success of the day was undoubtedly Apple Bread. Changing the liquid I use in a recipe is a favourite experiment of mine. In the past I have made pastry for apple pie with Calvados which was superb, Beer bread is a favourite particularly with Theakstons Old Peculiar. I keep thinking bread would be interesting made with red wine, I just need to get some leftover red wine. That’s something to look forward too, but for today I had lots of stewed apple so time for an experiment
The reciepe is
700 grams strong white bread flour
2 x teaspoons salt
75 grams caster sugar
12 gram dried yeast
150 gram sultana
cinnamon and dried ginger to taste
1 x jar of Apple Puree.
put the ingredients in a mixer with a dough hook and knead for 10 mins, tip out into another bowl, cover and leave to prove for 90 mins or doubled in size. Knock back and put into a baking tin to prove for a second time. Then bake in a hot oven 200 degrees, for 35 minutes.
Leave to cool and the enjoy. Lovely with butter, delicious toasted with cheese on top