Apple-Walnut Country Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
1/2 cup unsweetened apple cider |
1/2 cup dried apples, chopped |
1 cup peeled and coarsely shredded granny smith apple |
2 1/2 teaspoons active dry yeast |
1/4 cup warm water (105° to 115°) |
2 3/4 cups bread flour |
3/4 teaspoon salt |
1/4 teaspoon ground ginger |
1 teaspoon ground cinnamon |
3 tablespoons honey |
1 tablespoon margarine, softened |
1 egg |
1 cup medium rye flour |
2 tablespoons bread flour |
vegetable cooking spray |
1/2 cup walnut pieces, lightly toasted |
1 egg white, lightly beaten |
Directions:
1. Combine cider and dried apples in a measuring cup. Microwave at HIGH 1 1/2 minutes. Stir in shredded apple, and set aside.
2. Combine yeast and warm water; let stand 5 minutes.
3. Combine apple mixture, yeast mixture, 2 3/4 cups bread flour, and next 5 ingredients in a large bowl; beat at medium speed of an electric mixer until ingredients are well blended. Gradually stir in egg and enough rye flour to make a soft dough.
4. Sprinkle 2 tablespoons bread flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 55 minutes or until doubled in bulk.
5. Punch dough down; turn out onto work surface, and flatten slightly. Sprinkle walnuts over dough; knead gently to incorporate walnuts. Shape into a 7-inch round loaf. Place loaf on a baking sheet coated with cooking spray. Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. With a sharp knife, make 4 crisscross slashes (1/4-inch deep) across top of loaf. Brush loaf with egg white. Bake at 350° for 35 minutes or until loaf sounds hollow when tapped. Remove bread from baking sheet immediately; let cool on a wire rack. Cut into wedges.
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