I had this stray thought that I decided to write down. How would my cranberry walnut bread taste if I kneaded in roasted apples instead of cranberries and walnuts? The bread itself is not very sweet. It has an earthy nutty flavor when I use whole wheat flour. Something that would go really well with apples. The roasted apples would add a bit of sweet but not be too sweet.
I like sweet. But lately I have been wanting less sweet. The cinnamon rolls I made this week were almost too sweet. This is more what my taste buds have been wishing for. The silly thing was that as soon as the loaf was gone, I was told more was needed. I have not gotten there yet. I am waiting on a flour order. I do not really wish to run to the grocery store for flour when I have 65 pounds of flour coming. Maybe this weekend this bread will get made again.
I do have one simple problem with this recipe. I roasted four apples for it, following my own recipe but keeping the sugar the same amount (or less) then I would use for two apples. One of the boyos kept coming through and taking spoonfuls. I finally told him he could eat up to half of the original amount. I am not sure he did. Therefore, I am not sure how many apples I really used but I would start with four again.
roasted apple bread
Note: This is a yeasted bread.
four apples
2 tablespoons butter
1 to 2 teaspoons cinnamon, or to your taste
1/4 to 1/2 cup sugar, or to your taste
One recipe cranberry walnut bread without the cranberries and walnuts
Follow my recipe for roasted apples but use the ingredients I have above.
Follow the recipe for my cranberry walnut bread, but instead of folding in the cranberries and walnuts, fold in the roasted apples. I would suggest that they be cooled or the sugars are going to burn your hands and kill the yeastie beasties.
I baked the loaf for the same amount of time as the original loaf. If I had all four apples, I probably would have wanted another fifteen minutes.
It was an awfully yummy loaf. It was really good as toast with cream cheese spread on top.
I will be making more when the flour arrives.