This bread was the hit of the photo shoot. Light, aromatic and slightly sweet, it is perfect for a picnic or a snack – a little time-consuming to make, but well worth it to eat!
TO DRINK: Apple cider or fruit beer: a great alternative to the beer match for this recipe.
Apple and potato bread with caraway seeds
- 590g cake flour
- 250ml (1 cup) mashed potato
- 125ml (½ cup) milk
- 125ml (½ cup) water
- 10ml (2 tsp) brown sugar
- 7g (1 packet) yeast
- 5ml (1 tsp) salt
- 15ml (1 tbsp) baking powder
- 10ml (2 tsp) caraway seeds, plus extra for sprinkling
- 45ml (3 tbsp) butter, softened, plus extra for brushing
- 125ml (½ cup) apple sauce
Mix 60g (½ cup) of the flour into the mashed potato and set aside.
Warm the milk and water in a saucepan over very low heat. You should still be able to touch the side of the pan without burning your hand. Remove from the heat, stir in the sugar and the yeast and set aside.
Sift the remaining flour, salt and baking powder into a large bowl and add the caraway seeds. Mix in the butter, apple sauce and potato mixture. Pour in the yeast mixture and leave to stand until frothy and foaming.
Knead in the bowl or on a floured surface until the dough is smooth and elastic.
Place in a greased bowl, cover with plastic wrap and leave in a warm place to rise until doubled in size, about 2 hours.
Preheat the oven to 180ºC and grease 2 loaf tins.
Knock the dough down and divide into two. Shape each piece into a fat sausage, brush with a little melted butter and sprinkle with caraway seeds. Leave to rise for 5 minutes.
Place the loaves on a baking tray and bake until well risen and golden brown, about 40 minutes. (The bottom of the loaf should sound hollow when the tin is tapped.)
Allow to cool in the tin before turning out onto a board. Serve with wedges of strong cheese and apple, chilli and sultana chutney.