Apple Bread
This Artisan Apple Bread is a family favorite. Perfectly baked every time (it really is easy!) but tastes just like it was baked at a world-class French bakery. Have no fear, Artisan Bread is a fantastic way to show off your baking skills!
Servings: 12
Ingredients
Apple Bread Dough (DO THIS THE NIGHT BEFORE)
- 4 cups (512 g) all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon instant yeast
- 1¾ cups cool water
Chopped Apples (START THIS AFTER BREAD HAS PROOFED 8 HOURS)
- 2-3 large Granny Smith apples, peeled, cored, and chopped (about 2½ cups)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Maple Butter
- 1 cup (2 sticks / 226 g) unsalted butter
- ¼ cup (32 g) brown sugar
- ¼ cup (85 g) pure maple syrup
- 1 teaspoon ground cinnamon
Instructions
Apple Bread Dough (DO THIS THE NIGHT BEFORE)
- In a large bowl that is not metal, mix the flour, salt, yeast, and water. Stir, and then use your hands or a dough whisk to mix and form a sticky dough. (You will want to work the dough just enough to incorporate all the flour.)
- Cover the bowl with plastic wrap, and let it rest at room temperature for 8 hours, up to overnight. It will become bubbly and rise quite a bit.
After Dough Has Proofed
- Prepare your apples. Peel and dice 2-3 apples so that you have 2½ cups of apple pieces. Place pieces in a medium bowl and add the granulated sugar and cinnamon. Stir and make sure each piece is coated.
- Pour the apple pieces into the bowl with the bread dough and use your hands to knead the apple pieces into the dough. Some pieces will not incorporate and that's okay.
- Pour the apple dough into the 5-quart French Oven that has been lightly greased.
- Place the lid on the French Oven and let the dough rise at room temperature for about 2 hours, or until it's puffy. It should rise noticeably, but not as much as the first rise.
When You are Ready to Bake
- With the lid on the French Oven, place the bread in a COLD oven. Now set the oven temperature to 425°F.
- Bake the bread for 40 to 45 minutes. Then remove the lid and continue to bake for another 10 to 15 minutes, or until the top is deeper brown in color.
- Carefully remove the bread from the oven. Turn it out onto a rack to cool.
Maple Butter
- In the bowl of stand mixer, mix together the butter, brown sugar, maple syrup, and cinnamon until well blended, about 5 minutes on medium-high speed.
- Remove from mixer bowl and drop onto a clean piece of plastic wrap. Wrap the butter tight and chill in the refrigerator for at least 30 minutes.
- Spread the chilled butter on a piece of bread. Enjoy!
Notes
I used a 5qt French Oven for this recipe.