Our second recipe challenge for the HBin5 bread baking group is the recipe for Soft Whole Wheat Sandwich Bread from the book Healthy Bread in Five Minutes a Day. With the dough from this recipe, we were invited to make three things - an Apple Strudel Bread, Hamburger or Hot Dog Buns, and a loaf of Soft Whole Wheat Sandwich Bread.
Once again, the HBin5 baking challenge is being hosted by Michelle at Big Black Dog. We are baking our way through the book Healthy Bread in 5 Minutes a Day by Zoe Francois and Jeff Hertzberg. Here is a wonderful You Tube of Zoe and Jeff sharing the Master Recipe and technique from their book.
The Apple Strudel Bread piqued my interest immediately. Apples, walnuts and cinnamon and sugar all wrapped up in soft whole wheat bread? I had to try this one first! Please see *My Notes below.
This particular batch of dough turned out beautifully. I prepared the dough on Thursday and, after the initial rise, allowed it to rest in the refrigerator until Saturday morning when I started baking my first recipe.
The dough rolled out very easily with a dusting of flour on my work surface and also on my silicone rolling pin.
The chopped apples, walnuts, sugar and cinnamon are then spread over the rolled-out dough.
All rolled up and ready to place inside my Le Creuset loaf pan which I sprayed with Canola oil spray. I love how bread releases from this pan.
The dough rests for 90 minutes to warm and rise and is then brushed with an egg wash and more sugar and cinnamon is sprinkled on top and into the oven it goes.
My filing turned out slightly off-center but taste more than made up for that! It was delicious still slightly warm.
And just as delicious toasted the next morning. I'll be sharing photos of the hamburger buns and the whole wheat sandwich loaf tomorrow!
*My Notes on the Soft Whole Wheat bread dough and the Apple Strudel Bread recipes if you decide to buy the book. I'm sorry I can't share the recipe here at the request of the authors.
-I didn't have enough canola oil on hand to make the dough recipe so I used melted, unsalted butter which was an option in the recipe. It may not have been quite as healthy as canola oil but the flavor of the bread was wonderful.
-For the Apple Strudel Bread, I substituted dried cherries for raisin and also, I used brown sugar instead of raw sugar in the recipe.
I'd like to share a mosaic of my bread-baking weekend for Mosaic Monday at Little Red House graciously hosted by Mary! Please stop by to wish her a Happy Birthday and see her beautiful photography and the other happy mosaic makers ;) Happy Birthday, Mary!