Apple Bread II - Schnitzerei Brod

Making the apple bread

Combine 3 cups lukewarm apple sauce with 3 cups bread flour and 1 tbsp salt in a large bowl to create a spongey apple dough.

Stir until well-combined.

Proof the yeast in 1 cup lukewarm apple juice combined with 1 tbsp sugar, then add yeast and stir.  Allow the yeast to foam vigorously.  

Add the yeast solution to the apple sponge and stir until combined.  Cover with plastic wrap, oiled to prevent sticking and set aside in a warm place (75-80 deg F) to rise for about an hour until double in bulk and forming bubbles on the surface.

With a floured hand or a wooden spoon, punch down the dough. 

Add 4.5 cups flour, 1.5 tsp salt, and chopped dried apple to the dough.  Knead by hand for 10 minutes..  

Place dough on a floured surface, split into two equal halves and knead each for five minutes and form into loaves suitable for fitting into the baking pans.

Place each loaf into a greased 5” x 9” baking pan and cover with oiled plastic wrap.  Set the loaves aside in a warm area and allow to rise at least 1” above the rim of the baking pan (the higher, the better).   

Preheat the oven to 450oF.  Bake the bread at this temperature for 15 minutes.  

Reduce the oven heat to 400oF and bake another 15 minutes. 

Reduce the heat to 375oF and bake for 25-30 minutes.  Check for doneness by briefly removing the loaf from the pan, tapping the bottom for a hollow sound, and returning the loaf to the pan for further baking as necessary.

When baking is complete, immediately remove the loaf from the pan to a cooling rack.

Brush the crust with the milk and butter mixture.

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