It's Bread Week here at Seasoned Cooking! Our second bread recipe is another one that takes advantage of a bread machine - you can mix, knead, and proof your dough by hand too … it just takes longer - to make a sweet loaf that's perfect for toast, sandwiches, or just eating with a bit of apple butter or just plain. It's a great way to start your day, fuel your lunch, or pair with tea for an afternoon pick me up.
If you don't have maple syrup, you can substitute honey. You'll miss the maple flavor, but keep the sweetness. You can peel your apple if the thought of bits of peel in your bread bother you. I left mine on because I like the fiber and I think it's prettier this way. The walnuts can be omitted, but I enjoy the crunch and it's a nice little protein and nutritional boost.
My favorite way to enjoy this bread is lightly toasted with a generous slather of softened goat cheese, some thinly sliced apple, and a little drizzle of maple syrup on it. It makes a great breakfast, lunch, or snack option in my book. But however you opt to have this lovely bread, enjoy!
Maple Apple Walnut Bread
- 1 ⅓ cup milk
- ⅓ cup olive oil
- 3 tablespoons maple syrup
- 4 cups all purpose or bread flour
- 2 tablespoons vital wheat gluten
- 1 teaspoon salt
- 1 ½ teaspoons cinnamon
- 2 ½ teaspoons active dry yeast
- 2 cups diced apple
- ⅔ cup chopped walnuts
- 1 egg whisked briskly with 1 tablespoon water
Add the first 8 ingredients (milk through active dry yeast - do not add the apple or walnuts to the bread machine) in the order listed to the bread maker pan. Select the dough setting and begin the cycle. The cycle should be about 1 hour and 30 minutes.
Once the dough cycle is complete, remove from the dough from the bread pan. Punch down a few times and add the diced apple and walnuts and work them evenly into the dough. Split the dough into two equal parts, and form into your desired shape - I love making rounds. Set the loaves on a silicone baking mat or parchment-lined baking sheet - making sure you leave about 6 inches between the loaves - and cover them with a tea towel. Let the loaves rise in a warm place until doubled in size, about 45 minutes.
Gently brush the top and sides with the egg wash (whisk 1 egg and 1 tablespoon of water briskly together). Bake at 350°F for 30-35 minutes. Remove from the oven and let cool completely on a wire rack before slicing.
- Yields: 2 loaves
- Preparation Time: 20 minutes hands on time - Total is about 3 hours