Roasted Apple Bread

I do a lot of reading about blogging tips and keys to success, and what I've found is that most resources suggest very similar practices across the board:

• Be consistent in your posting so readers know when to expect your content.
• Share approachable recipes that the average person feels comfortable attempting.
• Provide value to the reader by sharing ways to save time, money and energy.

And then, when I'm done taking notes, nodding my head emphatically and thinking, "Yes, this all makes perfect sense!"... I turn around and DO NONE OF THOSE THINGS. ::: facepalm :::

As much as I'd like to follow the prescription to blog prosperity, I just don't have it in me to follow directions. {When it comes to blogging, anyway. I'm a rule-follower for the most part in real life.}

I've tried scheduling, creating an editorial calendar {which I do have but have a hard time sticking to}, creating stupid-simple things that can be reproduced by folks who can barely boil water, and sharing recipes that can be made "on the cheap." I've tried sharing tips and video {like, once} and step-by-step tutorials {but, gah, I hate those. So much.}. I've tried being a "good blogger", and you know what? It isn't for me. 

So, I will most likely never be a "Pioneer Woman" or write a million cookbooks or appear on The Today Show. {Don't cry for me, I'm ok with it.} But I will do what comes naturally to me and share whatever the heck I want -- fairly often but not like clockwork -- and hope that you all keep coming around so that I'm not talking to myself over here. 

But if not, that's ok, too. Because I will be happily stuffing my face with things like this Roasted Apple Bread. 

With a crunchy exterior and a soft, chewy interior dotted with roasted cinnamon-sugar apples, this bread is hard not to devour in one sitting. 

Yeah, it takes forever. It's kind of a mess to make. It's "easy" as far as bread-baking goes, but most normal people have no desire whatsoever to undertake the task of baking their own bread. I get it. 

But, oh my. The feel of squishing your fingertips into puffy, risen dough. The smell of fresh bread baking in the oven. The ability to share bread that came out of your actual kitchen, that you made with your actual hands. There is just too much joy in that for me not to share because it doesn't fit the guidelines. Forgive me.

On the plus side, bread is pretty inexpensive to make. And it doesn't take very many ingredients. And you get to eat it while it's hot and fresh. 

That's all the convincing I've got for you. 

While I may never achieve true blogging success, I'm happy to settle for bread success. And this is it!

*The original recipe for this bread from King Arthur Flour contains chopped walnuts. Because I clearly don't like following directions, I decided to use chopped pecans instead... but then completely omitted them when I forgot to add them altogether. Oops. Bet they'd be good in there, though.  Also, this recipe suggests an 8+ hour rise {which I did allow to happen}, plus a 2 hour second rise. Since my first rise was done at 10pm, and I didn't feel like baking bread in to the wee hours of the morning, I let the bread rise in the refrigerator overnight, then removed it in the morning and let it sit at room temp for about 30 minutes before baking. I wound up putting it in the oven at 5:30 a.m. because that's when my kid woke me up. So after all that, I ended up baking in the wee hours of the morning anyway. Life's a funny thing. Anyway, just letting you know because if you need to do an overnight second rise, it'll still work out. The end.

Roasted Apple Bread

 Adapted from King Arthur Flour 

2 to 2 1/2 cups chopped apple -- a firm kind like Granny Smith or Cortland

1 teaspoon ground cinnamon

3 tablespoons sugar

3 1/4 cups bread flour or all-purpose flour

1 cup white whole wheat flour

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 3/4 cups warm water

1 teaspoon honey

1 cup coarsely chopped walnuts or pecans

1. Preheat the oven to 425 degrees. Prepare a baking pan by lining with foil and spraying with non-stick spray. Place topped apples on the pan and sprinkle with cinnamon and sugar. Bake for 10-12 minutes or until just starting to become tender. Remove from the oven, set aside {or store until later} and turn the oven off {you won't need it again for a while}.

2. In a large bowl {big enough for the dough to rise without overflowing} or the bowl of a stand mixer, combine flours and salt. 

3. In a small bowl, stir yeast and honey into warm water, and allow to sit for 5 minutes or until it starts to foam. {You can actually toss the yeast into the flour, but I like to make sure it's alive because I've used "dead" yeast too many times. The foam or "blooming" will let you know it's alive & kicking.}

4. Pour liquid into the dry mixture, and mix until the flour has all been absorbed and a sticky dough is formed. Cover the bowl with a sheet of plastic wrap and place it in a warm, dark place to rise for about 8 hours or overnight. {Told you this recipe took a while.}

5. When the dough has risen, turn it on onto a floured surface and work in the roasted apples and nuts, if using by folding and kneading into the dough. This part is tricky, but be patient and it will mostly work itself in.

6. Grease a large stoneware baker, crock or Dutch oven {I used the ceramic insert from my slow cooker}. Shape the dough into a ball and place smooth side up in the oiled dish. Cover, and let it rise for another 2 hours. {I know... all that waiting!!}

7. When the bread is done rising, you may bake it directly in the vessel you've chosen, covered with a lid, or you can place it on a floured baking stone or pan and bake it "freeform." If you chose the later, brush it with some water before putting it in the oven. 

8. Place it in a cold oven and then set the temperature to 425. Bake for 45-55 minutes or until the outside is brown and crisp and the bread sounds hollow when you tap it. {If you have a baking thermometer, you'll want the middle to register to 205 degrees. If not, you'll have to wing it.} If you used a lid for the baking vessel, remove it for the last 5-15 minutes of baking so the crust can brown.  Note: Since I baked mine "freeform", I had to place a sheet of foil on top of the bread in the last 20 minutes or so because it was getting very dark. Use your judgement when you make yours. 

Remove from oven and allow to cool before slicing with a serrated knife. 

Now... take a bite and admit it was worth all the work! ;)