Apple hearth bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | To 1 3/4 cups unsifted all-purpose | |
| Flour | ||
| 1 | pack | Rapid-rising dry yeast |
| ½ | teaspoon | Salt |
| ⅔ | cup | Very warm water (120 degrees to |
| 130 | Degrees F) | |
| ½ | cup | Olive oil |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Butter |
| 1 | large | Golden delicious or other |
| Sweet firm apple, peeled, cored, | ||
| And cut into 1/4-inch thick slices | ||
| ¼ | teaspoon | Coarse (kosher) salt |
| (optional) | ||
Directions
Sweet apples and salty bread provide an intriguing contrast in taste.
To ensure that the hearth bread remains light and crisp, keep the dough soft: Don't work in too much flour and knead it gently.
Makes 1 loaf (6 servings)
1. In large bowl of heavy-duty electric mixer, combine 1½ cups flour, the yeast, and salt. Slowly beat in water, ¼ cup olive oil, and the honey; vigorously beat mixture 10 minutes. Cover bowl with clean cloth and let dough rise in warm place, away from drafts, 40 minutes.
2. Meanwhile, in a large skillet, melt butter. Add apple slices and saute' until very lightly browned; set aside.
3. After dough has risen 40 minutes, turn out onto floured surface.
Gently knead in as much of remaining ¼ cup flour as necessary to form a very soft dough - about 1 minute. Gently work apple slices into the dough.
4. Lightly oil large baking sheet. With floured fingers, shape dough into a 9 inch round on oiled sheet. Cover with clean cloth and let rise in warm place, away from drafts, until double in size - about 30 minutes.
5. Heat oven to 400 degrees F. With pastry brush, coat top of dough round with 2 tablespoons olive oil; sprinkle with coarse salt, if desired. Bake 15 to 20 minutes or until hearth bread is browned.
6. Drizzle hearth bread with remaining 2 tablespoons olive oil and serve warm.
Nutritional information per serving - protein: 4 grams; fat: 20 grams; carbohydrate: 34 grams; fiber: 2 grams; sodium: 195 milligrams; cholesterol: 5 milligrams; calories: 335.
From: Country Living, September, 1992.