What ! No bread !

Mar 18, 2020 | Recipes

Sometimes, just sometimes stuff needs to give way to the curve balls life throws at us . I made myself sit in the garden yesterday afternoon to try and reground and switch off to the continual thread of the latest news on social media.

I find such enjoyment from reading food supplements and gather so much of my inspiration for my kitchen ramblings from them. Yesterday I was reading about someone’s difficulties with bread dough not rising.  I have written a blog about pastry that I will be sharing soon where I say that I am not a pastry chef. I am also not a bread maker however as the supermarket shelves are stripped bare of bread I remembered a recipe I have previously shared. A  simple hearty loaf made with apples, cinnamon and hazelnuts which is dairy and egg free. Providing I can buy the flour I may just bake a couple of these and here is the recipe again for you

Elke’s apple bread

What you need:
a large loaf tin , I use a Pampered Chef stoneware loaf pan which measures 23 x 13 cm

Ingredients:
For the apple mix
750 g grated apples
250g caster sugar ( I use golden caster sugar )
1 tsp. cinnamon
2 tbsp.lemon juice

For the bread:
250g whole hazlenuts
250g raisins
500g plain flour
2 tsp baking powder

What you do :

Preheat the oven 150 C 300 F gas mark 2
1. Grate the apples into a large mixing bowl

2. Add the sugar, cinnamon and lemon juice, mix together with the apples
Step 1 & 2
3. Cover the bowl , I used plastic cling film and then leave over night in the fridge
4. The following morning, it should look like this
Step 3
5.Grease the loaf tin and then add the hazlenuts,raisins, plain flour and baking powder to the apple mix. Mix thoroughly as it will become quite stiff
Step 4
6. Press into the tin and level it out
Step 5
7. Bake for 1 1/2 hours until a skewer inserted into the middle comes out clean
8. Allow to cool , then remove from the tin
9. The loaf can then be sliced, served with jam if you wish ,though it will keep well in an airtight tin for a week

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