Author Notes
This braided yeast bread is rich, sweet and very eggy with a hint of fruity tang from dried apples. —Sarah Reid
Ingredients
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1/2 cup
warm water
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1/2 tablespoon
dry active yeast
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2 tablespoons
brown sugar
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1 cup
warm whole milk
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2
eggs
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2 tablespoons
pure vanilla extract
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1/4 cup
unsweetened applesauce
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2 tablespoons
olive oil
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3 tablespoons
honey
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2 cups
Kamut flour
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1 3/4 cups
whole wheat bread flour
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1/2 tablespoon
vital wheat gluten
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1/2 teaspoon
salt
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1 teaspoon
cinnamon
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1/4 teaspoon
nutmeg
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1/2 cup
diced dried apples, soaked in hot water and drained
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1
egg white (for egg wash)
Directions
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In a large bowl (I suggest a stand mixer with the dough hook) combine the water, yeast, and sugar. Allow to stand 10 minutes.
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Beat in the milk, eggs, vanilla, applesauce, oil and honey.
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Add flours, gluten, salt and spices. Knead for 12 minutes (with the mixer on low) or up to 18 by hand, until the dough is smooth and supple.
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Place the dough in a greased bowl, cover and let rise until doubled - about 2 hours.
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Deflate the dough and knead in the apple pieces. Divide dough into three balls.
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Cover and let rest 5 minutes.
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Form each dough ball into a rope and loosely braid, tucking the ends underneath. Place on a parchment-lined baking sheet.
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Spray the surface of the loaf with oil, cover lightly with a tea towel and let rise about 1 hour, until almost doubled.
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Heat the oven to 375F and brush the dough with the egg white.
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Place the loaf in the oven and reduce the temperature to 350F.
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Bake for 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. Immediately move to a baking rack to cool.
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