Apple Bread

This week I have been experimenting with apple bread recipes.  After several iterations, this is what I've come up with.  The recipe makes a very moist bread with excellent apple-y flavor.  Consider adding bacon if you want to make a more savory bread, or try using the leftover bread for apple french toast.

 
Apple Bread


2 Tbsp. oil
2 Tbsp. honey
2 eggs, beaten
1 c. applesauce
1/4 c. water
1 c. peeled, chopped apple
1 c. rolled oats
1 tsp. salt
1 1/2 tsp. apple pie spice
3+ c. white bread flour
1 1/4 tsp. yeast
1 1/2 Tbsp. vital wheat gluten

1/2 c. cooked, crumbled bacon (optional)

In the bottom of a mixer bowl, combine the wet ingredients, apples, rolled oats, salt, and apple pie spice.  In a separate bowl mix together two cups of the flour with the yeast and gluten.  Add this to the wet ingredients and mix thoroughly.  Slowly add in the last cup of flour and watch for the dough to pull away from the sides of the bowl.  Turn the dough out onto a floured surface and knead gently.  (This part is a bit awkward with all of the apple pieces, but it can be done!)  Once the dough seems to be holding together fairly well, allow it to rise in a covered bowl for an hour.   Punch down, knead slightly, and if desired, knead in the bacon pieces.  Shape into desired loaf.  Let rise on hour.  Bake at 400 °F for 10 minutes.  Reduce heat to 375 °F and cook for 25 minutes longer.  (Note: the texture and flavor of this bread really improve if you let it cool all the way before slicing.)

If you are wondering about the addition of gluten to this recipe, it's basically a slick way to increase the protein content of your dough.  If you take a look at the amount of protein in all purpose flour, it  is usually around 3g per 1/4 c.  Bread flour is about 4g per 1/4 c.  Adding extra gluten to the dough adds another 8 grams of protein, bringing the total to almost 5g per 1/4 c.  So, it's basically like using SUPER bread flour.  In this case, the addition of gluten positively impacts the structure of the bread and helps to compensate for all of the gluten-free ingredients.  You don't have to add it, but you will probably end up with a flatter, denser loaf.