Artisan Bread in Five Minutes a Day style. I used to use this bread dough recipe/method a few years back before I got my sourdough starter going. If you have some time (not just a few moments……I’m talkin’ serious time ) to check out the above link, you will find all the needed info for pulling together the basic ‘boule’ dough that I made this beauty from…………….
It’s “Apple Strudel Bread”, made with the last of the Honey Crisp apples from our tree. (sob!) This is, hands down, the best apple bread recipe ever!!!! I put the ‘loaf’ in a small round stone baker rather than a bread pan. It bakes better in a pan with lower sides as there is so much moisture in the apples and the finished loaf has a tendency remained doughy. I used the basic dough/boule recipe so the finished bread is not super sweet or rich. The web site suggests using the brioche or challah recipe but this is incredible!!!!!!!!!!! One more photo………..
The dough is mixed up in a large batch (no kneading, just stir with a spoon!!!) and kept in the frig (keeps for 14 days!!!) until you want to pull of a grapefruit sized piece and make something like this bread OR, how about, pizza??!!! The texture/crispiness is just like you would get from a pizzeria!!!!! It, also, uses all purpose flour!!!!! No special purchase!!! Til next time………..yum………….