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Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

Whole Wheat Apple Bread I22gcj10Whole Wheat Apple Bread 14dhcg10

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Whole Wheat Apple Bread

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middlemamma
Megan
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Whole Wheat Apple Bread Empty Whole Wheat Apple Bread

Post  Megan Sat Dec 18, 2010 12:53 pm

This is a quick bread (i.e., no yeast involved.) I just tried it for the first time this morning, and oh boy, it's good! I have enough apples left over that I'm going for batch #2! I may try to hit it with just a little cloves... but it's really delicious as-is.

From Penzeys’ Harvest 2009; Recipe by Ruth Weber. Makes 2 loaves.

1 c vegetable oil (not olive)
2 c sugar
3 eggs, well beaten
3 cups whole wheat flour, OR1 ½ cups whole wheat & 1 ½ cups unbleached AP flour
1 ts salt
1 ts baking soda
2 cups chopped, peeled baking apples (about 4 Granny Smith or McIntosh)
1 cup nuts, pecan or walnut
2 ts pure vanilla extract

Preheat oven to 350 F.

Grease and flour two 8 ½ x 4 ½ (I used 9x5) loaf pans and set aside. (Crisco is good for greasing pans.)

In a large bowl, combine the oil, sugar and eggs.

In a medium bowl, sift together the flour, salt and baking soda. Gradually add the dry ingredients to the wet, mixing well after each addition.

Fold in the apples, nuts and vanilla. Spoon into the loaf pans and smooth out.

Note: This is a fairly stiff dough, even before you add the apples and nuts. By the time I got done with them, I was looking at the mixture in dismay and wondering what I'd done wrong. Don't worry... it'll be okay! Smile (The original recipe said "pour the dough into the loaf pans." No WAY this stuff can be poured!)

Bake at 350 for about 1 ½ hours or until a toothpick inserted into the loaves comes out clean. Turn out of the pans while still slightly warm (wait about 20-30 minutes) and cool on rack.


Last edited by Megan on Sun Dec 19, 2010 12:01 pm; edited 2 times in total (Reason for editing : Explain about stiff dough.)
Megan
Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 55
Location : Manassas, VA - Zone 7a

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Whole Wheat Apple Bread Empty PAN-EEZ

Post  middlemamma Sat Dec 18, 2010 5:09 pm

Megan wrote: (Crisco is good for geasing pans.)


Gonna share my secret nothing will stick in your baking pans EVER AGIAN recipe.

I do not give this away often....so listen up. nanana

It works on stoneware, stainless fluted pans, bundt pans...I have NEVER HAD IT FAIL......it makes decorative pans like rose style bundt pans EASY to use....it makes MINI MUFFIN tins a breeze!

PAN-EEZ (Not PANTIES...PAN-EEZ. darn funny)

EQUAL PARTS OF THE FOLLOWING (I use 1/3 cup of each in a 1 cup measuring bowl with lid and I store in my pantry...shelf life is indefinte...I have NEVER had it go bad)

FLOUR
VEGTABLE OIL
SHORTENING

wisk together until smooth and then brush on the baking pan of your choice with a pastry brush.
Save on the shelf in your pantry.

Smile

middlemamma
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Whole Wheat Apple Bread Empty Re: Whole Wheat Apple Bread

Post  miinva Sat Dec 18, 2010 6:08 pm

Alton Brown recommends a blend of flour and shortening, but it's pretty dense in consistency. I'm going to give your blend a try, middlemama!

Hmmm... I think I have all of those ingredients on hand... *running off to check*
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Post  miinva Sat Dec 18, 2010 8:45 pm

My house smells so lovely, warm apples... I can't wait to taste it! Thank you for sharing the recipe Smile
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Whole Wheat Apple Bread Empty Re: Whole Wheat Apple Bread

Post  Megan Sun Dec 19, 2010 5:03 am

Welcome miinva! I hope you liked it. Hubby and I had a slice each and the rest has been frozen for my niece... all 4 loaves (a double batch!) Oh boy is it yummy.

Jen, that's a nice trick. I hardly ever need to grease/flour pans anymore, I didn't even think of that. (These were foil loaf pans; my Pyrex loaf pan is bigger than the recipe calls for.)
Megan
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Post  duhh Sun Dec 19, 2010 10:20 am

Thanks for sharing this! So excited to try it. After the holidays! To much baking going on right now and don't think I can fit in another project! We make onlt whole wheat bread in our house now from wheat we grind ourselves and it's so good!
Thanks middlemamma for the Pan- ezz I'm gonna try that too!
duhh
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Post  camprn Sun Dec 19, 2010 10:33 am

This sounds so yummy! Thanks Megan!
I have a similar recipe, but when it's time for the apples, the recipe calls for the batter to be poured into a flat pan and the slices of apples lined up and stuck into the dough/batter, I will see if I can dig that recipe out. rendeer
camprn
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Post  middlemamma Sun Dec 19, 2010 4:13 pm

I wish I had the ingredients handy to make your bread Megan...sounds divine.
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Whole Wheat Apple Bread Empty Yeast and home made bread

Post  barmstr Sun Dec 19, 2010 6:34 pm

My wife is now making a finish coffee bread called Pulla bread. Absolutely fabulous in taste and texture. She has thrown out all of the Fleishmans yeast. We are now using one called Safe-Instant. Comes in pound packages and can be frozen when not in use. She said to use the gold package as she like it better than the red package. I just checked Google and Amazon carries it as well as other on-line stores. You may be able to get it locally, especially if there are any kitchen-food storage type stores locally. After you use this yeast, you will not go back to Fleishmans.

Good Luck and enjoy the bread.
Bruce
PS Here is a web site with a recipe. If you like cardamon, add more than they say.
http://www.grouprecipes.com/72418/finnish-pulla-coffee-bread-ring.html
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Post  Megan Sun Dec 19, 2010 6:39 pm

Cool, thanks Bruce! I will have to try the Pulla, sounds very yummy. I buy my yeast in large quantities and keep it frozen, also. Much cheaper that way.
Megan
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