Cinnamon Apple Loaf: How Two Tired Apples Were Transformed

                                                                   

Hi Everyone,
This morning I discovered that I completely missed the two organic Honeycrisp apples in the bottom of the
big Ikea fruit bowl. Poor things - the had been covered over by the bananas, pears and cara cara oranges.
Well, they were two wrinkled to eat and they would not have made enough sauce to feed a baby if I had one.
The only thing to do was to turn them into this delectable bread. There is something so old fashioned and comforting about this loaf cake. It reminds me of my step grandmother's apple cake - it was baked in a 9x13" pan and iced with a boiled cider icing.
The loaf version is a little lighter on oil and sugar - the cinnamon sugar stands in for the icing.
Enjoy a thick slice with a mug of steaming coffee or tea. It is also perfect to brighten up a packed lunch
Happy Baking!
Colette

Cinnamon Apple Loaf

Yield: one loaf

Oven: 350 degrees

Pan Prep: Grease or spray an 8 ½”x 4” loaf pan and line the long side with parchment paper.

The paper should extend over the edge of the pan by 1”.

1 ½ cups +1 tablespoon (6.75 ounces) unbleached all purpose flour

¾ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

¾ cups (5 ¼ ounces) sugar

½ cup vegetable oil

3 Tablespoons (1 ½ ounces) melted butter

1 ½ teaspoons vanilla extract

2 eggs

2 apples, peeled and cut into small dice or grated

Optional: ½ cup chopped walnuts or pecans

Topping: Cinnamon sugar (1/2 cup sugar + 2 teaspoons cinnamon)

1.       Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a bowl.

2.       In a separate bowl, whisk the sugar, oil, melted butter, vanilla and eggs until smooth and light in color – about 2 minutes.

3.       Add the wet ingredients to the dry ingredients. Mix only until they are combined.

4.       Add apples and optional nuts.

5.       Pour into prepared pan.

6.       Sprinkle with cinnamon sugar

7.       Bake for one hour – check the center with a skewer or cake tester.

8.       If the cake tester does not come out clean – then bake for an additional 7 minutes and check again.

9.       Let the cake cool in the pan for 10 minutes before moving to a rack

This loaf freezes beautifully - up to one month.

Beauty and the Baguette: Baking with a Fifty Year Old Starter

Hi Everyone,

Recently, one of my students, Tyler gave me some fifty year old sourdough starter. 

Yes, fifty years old and rocking strong.  We had about 12 ounces and we promptly named him "50 cent" after the rapper.

Tyler had been working at Chef Phillip Lee's restaurant "Scratch" on La Cienaga in Los Angeles. "50 cent" had been brought to the kitchen by one of the sous-chefs, Ryan.

50 cent had been in Ryan's family for fifty years. He looked and smelled great. He is the George Clooney of starters.

 When he arrived 50 cent was more bubbly and strong then my beloved starter, Sofia. Great care had been taken of him over the years. I was very impressed and delighted. A new family member - Sofia's long lost grandfather.

I began feeding him 50% filtered water and 50% Harvest King Bread flours I was instructed. At home, I use Gold Medal, Better for Bread to feed my starters and for my bread baking.

The other important thing I did was to bring a portion of 50 cent home - just in case something would happen to the refrigeration at work and I would lose him. 

I have some Sofia at home as well. I keep them both strong and healthy - it's important to always have a back up when you are working with sourdough at work.

Yesterday I made my first baguettes with 50 cent. They turned out great. The recipe is inspired by the River Cottage Bread Book.

The dough is very sticky but it needs to be for a good open crumb.

It can also be overnight fermented in the refrigerator to develop more flavor.

yield: 2 baguettes

330 grams water

3-5g instant yeast (use less if the starter is very active) (optional if your starter is very strong)

4 ounces starter 

500g bread flour

10g salt

1. Combine water, yeast and starter in the mixer bowl.

2. Add flour and salt.

3. With the dough hook on speed 2 mix the dough for 4 minutes until it clears the side of the bowl.

It may stick to the sides and the bottom of the bowl - resist the urge to add extra flour.

4. Remove the dough from the bowl and stretch and fold a few times to smooth the dough.

5. Place the dough in a bowl, cover, and let rest for 45 minutes.

6. After 45 minutes, stretch and fold again. Repeat this process 3 more times.

7. Let the dough rest 10 minutes after the final fold and divide in half.

8. Shape into logs and let rest for 10 minutes, covered. **They were covered right after I took the photo.

9. Shape into baguettes, place on a parchment lined floured sheetpan or in an oiled baguette tray.

10. Preheat the oven to 425 degrees.

11. Place the baguettes in the proofing bag with a mug of steaming water.

12. Let proof until the baguettes have risen about 1/3 and have a marshmallow texture. The baguettes are proofed when you gently squeeze the sides of the baguette and you finger indentation does not spring back.

13. Dust the baguettes with flour, slash the baguettes (5 slashes are typical) and lightly spray the surface with water.

14. Place the baguettes in the hot oven and spray the oven door with a light mist of water.

15. Check at 25 minutes. The baguettes should be golden brown and feel light when you pick them up.

Use a towel or a oven mitt as they are hot. They will probably need a 5-7 minutes more baking time.

If the baguettes are getting too dark, turn the oven temperature down 25 degrees.

Let them cool and enjoy.
Happy Baking!

Colette