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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

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.

Ingredients

For 1 Batch(es)

Recipe

  • 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

  1. Boil cider over high heat until reduced to 1 1/2 cups, about 12 minutes. Remove from heat to cool for 30 minutes.
  2. In a large bowl, combine flour, brown sugar, yeast, cinnamon, salt, nutmeg, allspice and cloves and blend well.
  3. Add hot apple juice to flour mixture, stirring very well. Cover with film wrap and let sit on the counter overnight, or 6 hours.
  4. It will bubble up and look as if it is turning on you, which is exactly what we want.
  5. 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.
  6. 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.
  7. Bake for 20 minutes, remove foil and bake another 20 minutes. Remove from oven to cool slightly before removing from pan.
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