Edmonds Apple Bread

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You may be a bit tired of my Winter and Autumn range of stodgy, warming things that include root crops and apples, and trust me, I’m just tired of Winter, but this is quite a pleasing little loaf and really easy to make.  Don’t be put off by the ‘bread’ in the title, it doesn’t involve any of that pesky rising or kneading and no yeast goes near it, it’s really more of a cakey loaf in a bread shape.

I would really love to bring you an interesting little history on Apple Bread, but truth is, I can’t find much (so anyone who can fill us all in would be most appreciated, comments below please).  Recipes for Apple Bread appear on a number of US-based sites for home-style or pioneer baking and sometimes it is referred to as Dutch, so perhaps this is where it has its origins.  I suspect its inclusion in the Edmonds book is because it makes good use of something that grows well in this neck of the woods  and is easy to whip up quickly, should you be caught unawares when Doris from over the fence pops over for a cuppa.

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I decided to bake this on a Monday night when I was in a bit of a frump (a cross between grumpy and frazzled) and it met the requirements of providing soothing sifting and mixing activities and a nice smell of baking throughout the house.  I don’t know about anyone else, but I find baking transforms a bad mood into a feeling of satisfaction and peace very quickly.

It only calls for a few ingredients, and all things you are likely to have to hand:

  • 3 cups plain flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 cup grated apple
  • 1 to 1+1/2 cups milk, approximately

Pre-heat your oven to 180 degrees celsius and grease a 22cm loaf tin.  Sift flour, salt and baking powder into a bowl.  Stir in sugar and add the apple and enough milk to make a smooth, soft dough, mixing it together quickly.

Place into the tin and bake for 1 hour or until the base of the loaf sounds hollow when tapped.  You are instructed to wrap it up in a tea towel until cold.

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This makes a sturdy little loaf with flecks of apple throughout.  It’s very satisfying for breakfast, and particularly nice with a little butter or jam.  I suspect it would nicely with a little cheese or chutney too.

Happy eating ’til next time.

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