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Fruited Sourdough Sandwich Bread

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Fruited Sourdough Sandwich Bread

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Fruited Sourdough Sandwich Bread Recipe Fruited Sourdough Sandwich Bread Recipe

This cushy sourdough loaf is studded with candy raisins and tangy apple items. We adore it served merely toasted with melting butter; or as a grilled cheese sandwich with apples and arugula.

At a look

Prep
Bake
Total
Yield
1 loaf, about 12 to 16 servings

Ingredients

  • 2/three cup sourdough starter, fed or unfed
  • 2/three to three/four cup lukewarm water*
  • 1 tablespoon olive oil or vegetable oil
  • 1 teaspoon to four tablespoons sugar, to style
  • 1 1/four teaspoons salt
  • 2 1/four cups King Arthur Unbleached All-Purpose Flour
  • 1/four cup potato flour or 1/2 cup prompt potato flakes
  • 0.33 cup rolled oats, conventional or fast
  • 2 teaspoons prompt yeast
  • 1 cup chopped Granny Smith apple (about 1 small apple), peeled or no longer
  • 1 cup raisins, golden or darkish
  • *In summer time, or all through sizzling/humid climate, cut back the water via 1 tablespoon.

  • five 1/2 oz. sourdough starter, fed or unfed
  • five three/eight oz. lukewarm water*
  • 1/2 ounce olive oil or vegetable oil
  • 1/2 ounce sugar
  • 1 1/four teaspoons salt
  • nine 1/2 oz. King Arthur Unbleached All-Purpose Flour
  • 1 1/2 oz. potato flour or 1/2 cup prompt potato flakes
  • 1 1/four oz. rolled oats, conventional or fast
  • 2 teaspoons prompt yeast
  • four oz. chopped Granny Smith apple (about 1 small apple), peeled or no longer
  • five 1/four oz. golden raisins
  • *In summer time, or all through sizzling/humid climate, cut back the water via 1 tablespoon.

  • 156g sourdough starter, fed or unfed
  • 152g lukewarm water*
  • 14g olive oil or vegetable oil
  • 14g sugar
  • 1 1/four teaspoons salt
  • 269g King Arthur Unbleached All-Purpose Flour
  • 43g potato flour or 1/2 cup prompt potato flakes
  • 35g rolled oats, conventional or fast
  • 2 teaspoons prompt yeast
  • 113g chopped Granny Smith apple (about 1 small apple), peeled or no longer
  • 149g golden raisins
  • *In summer time, or all through sizzling/humid climate, cut back the water via 1 tablespoon.

Instructions

  1. Combine all the substances in a bowl, the bowl of an electrical mixer, or the pan of your bread gadget, and blend and knead to shape a easy but sticky dough. If you are kneading via hand, you will want to stay your fingers smartly greased.
  2. Place the dough in a flippantly greased bowl, duvet it, and make allowance it to upward push for approximately 90 mins. The dough will turn into puffy, even though it won’t double in bulk.
  3. Lightly grease an eight 1/2″ x four 1/2″ loaf pan.
  4. Gently deflate the risen dough, and form it right into a log. Place it within the pan, duvet it flippantly, and make allowance it to upward push till it crests no less than 1″ over the rim of the pan, 60 to 90 mins.
  5. Towards the tip of the emerging time, preheat the oven to 350°F.
  6. Bake the bread for 40 to 45 mins, camping it with foil after 15 to 20 mins; it’s going to proceed to brown slowly. When it is performed, the bread will likely be golden brown, and can check in 190°F on an instant-read thermometer inserted into the middle.
  7. Remove the bread from the oven, and after a few mins flip it out of the pan onto a rack to chill.
  8. Yield: 1 loaf, about 12 to 16 servings.
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