Rustic Apple Artisan Bread
Artisan Bread is easier than you think. You can end up with the same product you can buy at a revered bakery for a fraction of the cost, and you don't need a Dutch oven to do it. Crusty, chewy and perfectly spiced, this rustic apple bread recipe would be a perfect fit to any Holiday table. Just know that it should be made the night before.
For 1 Batch(es)
- 2 cups hot apple cider or juice
- 3 cups flour
- 1/2 cup brown sugar
- 1 (.25-ounce)pkg. dry yeast(not rapid rise)
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon each nutmeg and allspice
- 1/4 teaspoon ground cloves
- 4 apples
Rustic Apple Artisan Bread Directions
- Boil cider over high heat until reduced to 1 1/2 cups, about 12 minutes. Remove from heat to cool for 30 minutes.
- In a large bowl, combine flour, brown sugar, yeast, cinnamon, salt, nutmeg, allspice and cloves and blend well.
- Add hot apple juice to flour mixture, stirring very well. Cover with film wrap and let sit on the counter overnight, or 6 hours.
- It will bubble up and look as if it is turning on you, which is exactly what we want.
- When ready, peel, core and dice apples small. Add to bread mixture, stirring very well. Empty out onto a well floured work surface and shape into a smooth ball without kneading. It will be very soft. Let rest for a few minutes while oven is heating up to 425-degrees F.
- Place a piece of parchment paper into a 9-inch cake pan or cast iron skillet. Lift the soft dough ball and place on prepared pan. Very loosley cover dough with a tent of tin foil, being careful to allow a couple inches of head room for the dough to expand while cooking. It doesn't need to be air tight, so go ahead and use a couple sheets of foil.
- Bake for 20 minutes, remove foil and bake another 20 minutes. Remove from oven to cool slightly before removing from pan.