DISH RESEARCH · Bread
apple bread
Charlotte Rutledge’s selected apple bread incorporates cinnamon-roasted apples and walnuts into a slowly risen bread-and-whole-wheat-flour dough.
About apple bread
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Charlotte Rutledge’s roasted apple bread combines roasted fruit and nuts with a dough made from bread flour and whole-wheat flour. This selection uses walnuts.
The apples are cored and chopped with their skins retained. Cinnamon and granulated sugar coat them before roasting until fork-tender, then they are set aside to cool.
The two flours, table salt, instant yeast and cool water are mixed into sticky dough. It rests covered until bubbly and risen before the same roasted apples and walnuts are worked in.
The dough is shaped into a round loaf, placed in the greased lidded baking crock and allowed to become puffy. The covered crock starts in a cold oven; the lid is removed for the final baking stage.
The loaf bakes to a deep-brown exterior. It is turned onto a rack and cooled before slicing, with the roasted apples and walnuts incorporated throughout the dough.
Ingredients in apple bread
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.