Over on my Instagram (follow me @playzwithfood!) we have been celebrating Pie Month and it has been GLORIOUS.
Ya’ll know I have a thing about pies. Well, any dessert really but PIES. I could talk to you forever about pies.
With that said, if I’m going to interrupt pie month for anything you KNOW it’s got to be good.
I’m always looking for ways to up my artisan bread game, and with this crusty slice of heaven I think that’s what I have done.
It couldn’t wait any longer because these flavors are happening NOW and they are oh. so. good.
Just wait for my Christmas artisan loaf. It’s already in the works… but for Fall I was thinking apples (OBVS) and cinnamon (OBVS AGAIN… because my life revolves around cinnamon).
So, without any further ado… I give you:
Apple Cinnamon Artisan Bread.
WOAH. She’s a beaut.
You’re going to need a few special ingredients for this baby. I used dried apple chips (I assume you can buy them at the grocery store, I just dried my own apples from Famous Julie’s tree!) and a whole buncha cinnamon chips.
Other than that… you should have everything else you need for this bread in the pantry.
I want to help you conquer your fear of artisan loaves. They really couldn’t be more simple. In all honesty, they are probably the easiest bread there is.
I’ll bet Baby Girl could make a loaf. I guess I know what my next video is going to be. Holla!
Anyway, can you see the dried apples in this loaf? Ah! they are so good. My only recommendation with this bread is to eat it the day that you make it. The longer the apples sit, they can get a little too mushy and funky.
I promise it’s not that big of a problem, though because this bread is SO good, it probably won’t last long anyway.
- 3 cups all-purpose flour
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups warm water
- 1/2 teaspoon red wine vinegar (any vinegar will do the trick)
- 1 tablespoon honey
- 3/4 cup roughly chopped dried apple chips
- 1/2 cup cinnamon chips
- Mix flour, yeast, salt, water, red wine vinegar and honey. Stir wet and dry ingredients together only until combined. Add dried apple chips and cinnamon chips and stir only until thoroughly incorporated.
- Cover the bowl and let dough rest for 12-18 hours at about 70 degrees. When surface is dotted with bubbles, the dough is ready. (Longer times may be needed in cooler weather.)
- After the 12-18 hours rest…. Place dough on well floured work surface and sprinkle dough with a light dusting of flour. You now want to create a surface tension by gently kneading the dough just a few times until it comes together in a smooth dough.
- Spray a large bowl with non-stick spray. Transfer the dough to the oiled bowl placing dough seam side down. Cover and let dough rise for another 2 hours.
- After the dough has been raising for 1 ½ hours, preheat oven to 425° with a dutch oven inside (including the lid!). The oven and pot should both be blazing HOT.
- Carefully remove hot pot from oven. Carefully turn dough over into hot pot. The bread should be seam side up now. Cover and return hot pot to oven to bake for 27 minutes. Once the 27 minutes are up take the lid off the pot and continue baking another 6-10 minutes or until browned. Cool on a wire rack before cutting.
Besides, with all the apples in this bread… it’s basically a health food.