Apple scroll bread

A little while ago, I made raisin bread after being inspired by the bread episode on River Cottage.

My bread making may have hit 'pause' (it's been a month since any bread came out of my oven...), but I did follow the raisin loaf with an apple variety. This isn't particularly surprising when you consider how many of my baking recipes feature apple (10, prior to this loaf). Apple is one of those fruits that I like in almost any form, but there is something quite decadent about it when baked.

In this instance, adding apple made this loaf a cross between a bread and a scroll, at least in terms of the eating experience. The apple pieces are scattered throughout to provide sweet, soft, gems of tastiness that turn bread from 'everyday staple' to 'exciting afternoon treat'.

Given that I rarely eat bread in its 'everyday staple' form, for me it elevated it from "too boring to bother with" (give me wrap bread, rice, quinoa or mashed celeriac any day) to "why, hello there!".

Figuratively, you understand. Talking to bread might be a stretch too far, even for me.

Apple scroll bread

More of a bread than a scroll, but delicious whatever you choose to call it.

Makes 2 loaves - you could divide the dough and make two different bread varieties.

Inspired by Hugh Fearnley-Whittingstall's River Cottage Everyday episode on bread.

Print recipe

Ingredients

400g strong white baker's flour

300g wholemeal flour

10g salt

1 sachet (7g) instant yeast

450ml warm water

1 tbsp mixed spice or cinnamon

2 tbsp sweetened apple sauce

2 small/medium apples or 1 large apple, peeled and diced

Plain flour, extra, for dusting

Method

Put the flours, salt and yeast into a mixing bowl. Pour in the warm water and mix to a dough. Turn out on to a floured surface and knead until smooth and elastic, about 5 - 10 minutes.

Put the dough into a large mixing bowl that has been sprayed with oil spray. Cover with a damp tea towel and leave in a warm place for 1.5 - 2 hours, until risen to approximately double the original size.

Turn the dough onto a floured surface and knead again, knocking out the air, for about 5 minutes. Divide into two loaves and shape into flat, oval pieces approximately 1 inch thick.

Place 1 tbsp apple sauce, 1/2 tbsp mixed spice (or cinnamon), and half of your diced apple on each dough piece. Place the apple in a line down the centre, leaving at least an inch between the apple and each edge. If you have too much apple, you can keep some and sprinkle it on the top of your loaf later.

Roll the dough up from the short end, to form a rough ball. Top with any spare apple pieces.

Place the loaves on baking trays lined with baking paper, cover, and leave for a further 1 - 1.5 hours, until risen to approximately double their original size.

While the loaves are rising, preheat the oven to 190'C. When risen, bake the loaves for 35 - 40 minutes, until golden and they sound hollow when tapped on the bottom.

Rolled out dough

Rolled up with apple inside

After baking

And ready to eat

This was quite incredible straight out of the oven, but was also enjoyable half a week later (I stored the bread in the fridge after the first few days). I tended to eat it plain, as a snack or as a side to lunch, but it would go with certain spreads too. Honey and almond butter come to mind. I believe cheese is meant to go well with apple, so that may work too, if you are one for cheese.

All in all, quite a satisfying product. On looking back at these photos, I may even be tempted to return to bread making once again!

Interested in the health benefits of apples? Here is a comprehensive round-up!

Do you like baking with apple? Or have you made any bread varieties yourself lately?

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