The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Applesauce Bread

JosephMooryes's picture
JosephMooryes

Applesauce Bread

Sorry for without photos. I want to share my favorite recipe maybe someone can give some advice how to this recipe does better

1 pkg yeast

2 1/4 c flour

3/4 c wheat flour

1/2 t salt

4 T sugar

1/2 t cinnamon

pinch nutmeg

2/3 c warm applesauce

1 T butter

1/2 c warm apple juice

1/2 c grated fresh apple

Prepare as usual. Makes 2 loaves.

Dissolve yeast in 1/4 c warm water. Melt shortening. Beat eggs (if any) and add the liquids, fruit (if any) and melted shortening. Add salt, sugar, spices/herbs to part of the flour, and add that to the mixture. Add nuts (if any), and then gradually add the remaining flour. When the

dough is too stiff to stir or mix with mixer, turn it out

onto floured board and knead by hand. Place in greased bowl, cover with clean cloth, and let rise until doubled.

Turn out, punch down, and knead a few times, then cut dough

into the number of loaves it will bake, and place the formed dough into greased bread pans, cover with cloth, and

let rise again. Bake at 350 F. for 30 minutes or so until done.

 

Author: Joseph Mooryes

dabrownman's picture
dabrownman

it is hard to critique.  It sounds like it is a dry recipe so the crumb would be dense.  If you want a more open crumb you can always make it more wet and instead of kneading you could develop the gluten in a more gentle way with with folds and get a lighter bread with a more open crumb.

Welcome and happy baking 

clazar123's picture
clazar123

I like the concept of your bread-mildly sweet,fruity sandwich-style bread. Great for toast, french toast and wonderful for a cheese sandwich.

What do you wish to change about this bread? It is hard to tell how it comes out but I would guess it might be a bit dry and crumbly after the first day. That could be because the dough seems like it would need more moisture and also a period of time to absorb the moisture thoroughly into the branny bits of the whole wheat-an autolyze. Perhaps mixing the apple juice,applesauce and whole wheat together and letting it sit for 30-60 minutes before mixing into the rest of the dough would improve the loaf. You would probably need to add a little extra juice/water to the final dough.

Sometimes the flavor of a straight-through bread like this can benefit from being mixed and then "cold retarded" by putting it in a covered container overnight. Take it out the next morning and let it finish rising, pan it, proof it, bake it.

Using honey instead of sugar can add a certain richness to the mild sweetness. Coriander and nutmeg can also add an interesting spice.

Eggs are mentioned in the instruction (are they optional?) but not in the ingredients. Were they forgotten?

Tell us more about what you want to accomplish with this bread. Pictures would be very helpful but aren't required

clazar123's picture
clazar123

Let us know how you are doing with this recipe. I'm very curious to know.

Mini Oven's picture
Mini Oven

With all the apples, there is sugar enough without having to add it. Strike the 4 tbs sugar and see if crumb improves.  Apple juice could be diluted or thinned as well with water, eggs or milk (if the milk curdles in the juice, it becomes very smooth in the dough, yummy) 

Grate apple onto a parchment lined cookie sheet and dry it out toasting it lightly for 15 minutes at medium oven heat -- perhaps with some nuts.  Cool, toss in the cinnamon to coat grated apples evenly with the spice.   Fold into dough after 30 min. into the bulk rise.

Abe's picture
Abe

Replacing the eggs with applesauce. So I'm thinking if applesauce is a good substitute for eggs then having both, or too much of both, might be a bit much.