amateurs

IMG_5541 IMG_5544 IMG_5542 IMG_5547

Our wood pile, though thoroughly buried is surely dwindling.  We will be spending the weekend slicing and sawing, that is for sure.  But, in the meantime the boys and I have been a baking.  It has been a long time since I shared a bread recipe.  I recently committed to a 30 day venture of NOT eating grains or processed sugar, and while it healed a weary tummy, my soul has been starving!  The last few days I introduced the glorious foodstuffs back and the results have been phenomenal!  My heart feels like its been placed back into my chest.

IMG_5554

Chunked up apple cinnamon bread

(adapted from Sarabeths bakery cookbook)

2 tablespoons yeast

3 tablespoons sugar

3/4 cup of whole milk

2/3 cup of water

1 egg

splash of vanilla

4 cups of flour

pinch of sea salt

4 tablespoons melted butter

2 large apples (something firm that will hold up baking I used empire)

1 egg yolk

2 tablespoons sugar

1 tsp. cinnamon

 

whisk yeast, sugar, water, and milk together. proof a couple minutes until it looks nice and creamy.  add vanilla, egg and butter.  one cup at a time mix in flour.  Knead for about five minutes until smooth and soft and elastic.  let rise in a toasty location (next to the wood stove!) until doubled.  This  took about an hour for me.  Put little hands to work peeling apples.  Slice and core them.  chunk into 1/2 inch cubes.  A three year old can certainly do this job.  And a five year old will excel at it!  So let your little ones do the work while you join the rising dough and warm up your tootsies.  Mix, the cinnamon, sugar, yolk and apples together.  When the dough rises flatten it out into a thick rectangle and mash in the apple mix.  Fold it all up into a messy, very messy mash.  Chunk it up with your knife and place into two well buttered, and floured bread pan with the bottoms lined with parchment.  Let rise again for about an hour.  Cook at 350 for about an hour until its just about 210 degrees F.  Cover the top with a piece of foil if it starts to burn.  

 

Slice and serve with lots of room temperature butter.  Great as french toast.  Trust me.

2 thoughts on “amateurs

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s