Maple-Apple Sandwich Bread

Categories: bread, not tried

Ingredients

• 1 cup warm filtered water
• 1/4 teaspoon sugar
• one 1/4 package active dry yeast
• 1 cup whole milk
• 1/4 cup pure maple syrup, at room temp
• 2 tablespoons olive oil, plus more for greasing the bowl and the pans
• 3 cups whole-wheat flour
• About 3 1/4 cups unbleached all-purpose flour
• 1 1/2 tsp salt
• 1 medium eating apple (Royal Gala or Golden Delicious)
• 1 tablespoon unsalted butter, melted

Directions

1. Place the warm water in a pint-sized glass measuring cup. Stir in the sugar, sprinkle the yeast on top, stir to mix, and reserve.

2. Pour the milk into a small bowl and microwave on high (100% power) for 1 minute to warm. Add the maple syrup and oil to the milk.

3. Combine the whole-wheat flour, 3 cups of the all-purpose flour, and the salt in a bowl of a standing mixer fitted with a dough hook and mix for 1 minute at low speed to blend. Pour the yeast & milk mixtures and then mix at low speed until the dough comes together.

4. Increase the speed to medium and knead the dough in the mixer, adding about 1/4 cup more all-purpose flour (or more as necessary), until the dough is slightly sticky, smooth, and elastic, 7 to 8 minutes.

5. Transfer the dough to a work surface. Wash, dry, and then lightly oil the bowl. Add the dough and turn to coat in the oil. Cover the top of the bowl snugly with plastic wrap and then let the dough rise in a warm place until doubled in bulk, 45 minutes to an hour.

6. Lightly oil two 9- by-5 inch loaf pans. Turn the dough out onto the work surface. Peel the apple, finely shred on a box grater (discarding the apple core), and then coarsely chop. Press the dough out to 1/2-inch thick. Sprinkle the apple on top of the dough, fold over, and knead briefly to incorporate throughout. The dough will become moist and sticky. Cut the dough in half, knead each piece into a thick cylinder, and place in the loaf pans. Cover loosely with a kitchen towel and let rise in a warm place until doubled, about 45 minutes.

7. Arrange a rack in the lower third of the oven and preheat the over to 350 degrees. Bake the loaves for about 40 minutes, until nicely puffed and golden. Let cool for 10 minutes in the pans on a rack and then cut around the edges of the loaves with a small sharp knife and turn out. Brush the tops with the melted butter. Let the loaves cool completely on the rack before slicing with a serrated knife.

8. (Option: omit the apple and instead, mix 1/3 cup sugar and 1 1/2 teaspoons cinnamon. Sprinkle half the mixture on each rolled out loaf; roll up jelly-roll style and place in pan.)

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