Recipes

A favourite way with apples from Henrietta Green

Makes 1 loaf

    2 lb/ 900g cooking apples (see above)
    ½ oz/ 15g fresh yeast
    6 fl oz/ 175 ml warm water plus extra for mixing
    10 oz/285 g strong untreated white flour plus extra for kneading
    10 oz/285 g strong wholemeal flour
    1 teaspoon salt
    1 tablespoon milk to glaze

Method

Core and quarter the apples without peeling. Put them in a saucepan and cook over a low heat for about 20 minutes or until they have softened to a puree. If the apples are quite juicy, you should not need to add any water; if, however, they show signs of catching add a couple of teaspoons. Once the apples are cooked, drain in a sieve to remove any excess juice. When cooled, press it through the sieve, weigh it and set aside 450g/1lb for the bread.

Cream the yeast with the water in a mixing bowl. Mix the flours and salt together in a bowl and make a deep well in the centre. Pour in the yeast mixture and the apple puree and mix together.
At this point you may need to add extra water; how much depends on how wet your apple puree is but aim for a reasonable moist dough. Turn the dough out on to a floured surface and knead for about 8-10 minutes or until smooth and elastic.

Lightly grease a clean mixing bowl so the dough will not stick and put the dough in the bowl. Cover with a cloth or greased clingfilm and leave in a warm, draught-free place for about 1 hour or until doubled in size.

Knock back the dough by kneading for a couple of minutes on the surface, then mould into a cob or round-shaped loaf. Place on a greased baking tray, cover with a cloth or greased clingfilm and leave to prove for about 30 minutes or until doubled in size.

Brush the loaf with milk and bake in a pre-heated oven 400F/200C/ Gas 6 for 30 minutes. The loaf is cooked if it sounds hollow when tapped on its underside. Leave to cool on a wire rack.

Check out our Little Green Book on Falling for Apples on places to buy apples