Apple and Apricot Bread

This is a savoury bread with a fruity taste which goes very well with Mull of Kintyre Mature and Extra Mature Cheddar Cheese. The dough may feel a little sticky to start with but persevere and it will become easier. It is always better to have a soft dough rather than one that is hard and dry, so try not to knead extra flour in if it doesn’t need it.


Apple and Apricot Bread

INGREDIENTS

  • 350g Bramley cooking apples, (peeled and cored weight)
  • 15g fresh yeast or 7g dried yeast
  • 1 teaspoon sugar
  • 225g wholemeal flour
  • 225g strong white flour
  • ½ teaspoon salt
  • 100g dried apricots, chopped

METHOD

  1. Cut the peeled and cored apples into pieces and put in a saucepan with 2 tablespoons of water. Put over a low heat, cover with a lid and cook gently, stirring occasionally until the apple softens beat with a wooden spoon to make it a smooth puree. Allow it to cool until just warm.
  2. Mix the yeast with the sugar. Sift the flours and salt into a large bowl. Add any bran left in the sieve to the bowl.
  3. Add the apple puree and yeast to the flour and bring together to form a soft dough. It may be necessary to add some water or extra flour, this will depend on how wet the apples are.
  4. Turn the dough out onto a floured surface and knead for 10 - 15 minutes or until soft and elastic. Put into a large clean bowl and cover with a piece of greased cling film. Put into a warm place and leave to rise until it has doubled in bulk (at least an hour).
  5. Put the dough on a floured work surface. Sprinkle over the dried apricot pieces. Knead the dough for another few minutes, incorporating the apricot pieces. Preheat the oven to 2000C/Fan oven1800C/gas mark 6. Grease a baking sheet.
  6. Divide the dough in two and shape into 2 round loaves. Place on the baking sheet approximately 7.5cm / 3 inches apart. Cover with the greased cling film and put to prove for approximately 15 - 20 minutes or until they are 1 ½ times their original size.
  7. Dust with flour and place in the oven. Bake for 30 minutes or until they sound hollow when tapped on their underside. Cool on a wire rack.