Apple Maple Pecan Bread

Picture by MK

I got the idea for a maple bread from Williams-Sonoma, however their recipes are usually too bland for my tastes, so I experimented a bit and am pleased with the results. The only thing I would have done differently is run the apples through a food processor or chopped more finely than I did. 

Apple Maple Pecan Bread
By: Rising Wolf Kitchen
Yield: 2 loaves

• 3 1/2 cups bread flour
• 4 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 12 Tbs (1 1/2 sticks) unsalted butter, room temp.
• 1 cup pure maple syrup 
• 2 cups light sour cream
• 2 large eggs
• 1 tsp nutmeg
• 1/2 tsp allspice
• 4 cups (about 4 count) Braeburn apples, very finely chopped
• 1 cup pecans, chopped 

1. Preheat oven to 350F; grease two loaf pans with baking spray; move racks to middle of oven. 
2. In a medium bowl, using a whisk combine flour, baking powder, baking soda, salt, nutmeg and allspice until well blended and free of clumps. Stir in the chopped pecans.
3. Using the whisk attachment with an electric mixer, beat the butter until smooth; slowly add the syrup, whisking constantly until well combined. 
4. Whisk in the sour cream and egg; scraping down the sides and continuing to whisk on medium speed for about two minutes. 
5. Fold in the apples; add the flour mixture and stir just until blended. 
6. Note: the batter will be thick and heavy. 
7. Spoon into the prepared pans and bake for approx 50 minutes or until done - Do not over bake! 
8. Cool on racks for 20 minutes; remove from pans and cool completely before storing. 

Allergy Warning: this posted recipe contains eggs, dairy and nuts. 

Whole Wheat Honey and Flax Bread

Bread served with Stonewall Kitchen's Raspberry Peach Champagne Jam

Rise with the sun, bake bread and take the dogs for a walk - now that's a perfect way to for a day to begin. As I'm moving through the house cleaning and readying for the day, the delicious aroma of freshly baked bread wafts through the entire house. I step outside for a moment, and the moment that door opens, the scent alone is homey and welcoming. 

If you've not yet enjoyed the simple pleasure of baking bread, then there's no better time to begin. Bread recipes have certainly adapted over the years and I have more than a few cookbooks dedicated to the art of bread baking, but I have to admit, that it's the classics that bring to mind pioneers in the kitchen, the hearth burning bright, and a warm and fluffy slice of bread with fresh jam or honey.

Believe it or not, this recipe was adapted from an old Betty Crocker recipe I began using more than ten years ago. This time, I updated my version with flax and I love the results. Not only is it delicious but the consistency is perfect! Now, there is no such thing as a bread machine in my kitchen, so if you opt for using one, know that this recipe has not been tested for it.

Whole Wheat Honey and Flax Bread

by Rising Wolf Kitchen

• 3 cups 100% Stone Ground Whole Wheat Flour 
• 1/3 cup organic honey
• 1/4 cup unsalted butter or Earth Balance Vegan Buttery Sticks, softened
• 1 Tbs sea salt
• 2 pkgs yeast (approx 4 1/2 tsp)
• 2 1/4 cups very warm water (120 F)
• 1/2 cup ground flax
• 3-4 cups unbleached bread flour
• 1 Tbs unsalted butter, for melting if desired

1. Combine the wheat flour, honey, butter, salt and yeast.
2. Using a dough hook in the mixer (or lots of arm power if you prefer mixing and kneading by hand), on low speed, mix the first five ingredients and then add the warm water. 
3. Mix on low speed for one minute and then increase to med speed for one minute. Stop and scrape the sides down as needed. 
4. Return the mixer to low speed and slowly add the ground flax, allowing to mix until the flax is well blended (you'll need to scrape the sides again). 
5. Then slowly, with the mixer still on low speed, add three cups of flour, one at a time, keeping the fourth set aside. 
6. Continue to let the mixer do it's work on low speed, kneading for about 7-10 minutes. Use some of the flour set aside for when the dough begins to climb too high up the dough hook. 
7. Once kneading is complete, the dough will appear somewhat smooth and be 'springy'. 
8. Roll out and knead enough to form somewhat of a ball. 
9. Grease or spray a large stainless steel bowl and roll the ball of dough around enough to coat it. 
10. Set aside to rise, covering with a flour sack towel or similar light weight baking/kitchen cloth, until double in size. (This can take anywhere from 1-2 hours depending upon the temperature of where the bread is rising). 
11. Once doubled, punch down and turn out onto a floured surface, let rest for a few seconds. 
12. Cut the dough in half before doing anything to ensure consistency in loaf size. 
13. Knead each half until a ball is formed and then 'shape' it to the loaf pans (spray the loaf pans beforehand). The dough should only take up the center half of the pan. 
14. Set back to rise, covered, for another 1-2 hours. 
15. Once risen, heat the oven to 375 F, with rack in the lower half of the oven. 
16. Bake 25 minutes loosely covered with foil. Remove the foil and bake for an additional 15-20 minutes until golden brown and done. 
17. Allow to cool on a rack in the pans for at least 1/2 an hour, remove and continue to cool on rack. 

Allergy Warning: This recipe contains dairy if using butter.  

Dinner Roll Alternative: This recipe also makes excellent dinner rolls! Instead of halving the dough after the first rise, divide into equal amounts (approx 2 oz), roll into balls, and place in a 9x13 metal pan (sides of dough will be touching). Use an extra pan if necessary. Allow to rise as you would the loaves and then bake, covered in foil for 10 minutes. Remove foil and bake for an additional 10-15 minutes until golden brown and done. Cool in pan on rack for about ten minutes before removing - serve warm or freeze (these freeze very well).

Chef Favorites: Here are just a few ingredients/brands that I prefer to use.

• Flours: Bob's Red Mill for the whole wheat flour or King Arthur (both used in this recipe)
• Butters: Any good quality unsalted butter or Earth Balance Vegan Buttery Sticks (note: if you don't want to use butter and can't find Earth Balance, Land O'Lakes makes a vegetable buttery stick alternative (do not confuse with margarine). I've used this and the results are exactly the same as using the other two. 
• Sprays: I always keep Flour Baking Spray handy and always have excellent results. It's an inexpensive and easy alternative (and healthier) to shortening.
• Ground Flax: Bob's Red Mill

Bob's Red Mill: this brand also carries an excellent selection of other organic and gluten-free flours. I've always had great results when using any of the flours or ground meals.

Apple-Blackberry Bread with Cream Cheese Glaze

Blackberries and bread--two of my favorite food items. I whipped up this richly dense bread over the weekend. Baked with a strudel topping and then lightly coated with a cream cheese glaze, this bread is a tasty morning or afternoon treat. Note that this is a dense bread and is easy to either over or under bake. Be sure that when you check the bread, don't just eye this one-use a knife or wooden stirring stick-you don't want to under-bake it. If it's done, take it out and remove from the pans so you avoid over-baking. Don't worry, the bread is worth it. If you'd like to lighten the bread a bit, cut the apple content in half and don't use the strudel.

CLICK HERE FOR PRINTABLE RECIPE.

Apple-Blackberry Bread with Cream Cheese Glaze

by Rising Wolf Kitchen

Makes 1 loaf

• 2 cups unbleached all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp sea salt
• 1 cup granulated sugar
• 1/4 cup unsalted butter, at room temp
• 2 large eggs, at room temp
• 1/3 cup non-fat sour cream
• 1/3 cup low-fat buttermilk
• 1 tsp vanilla extract
• 1 1/2 cup fresh blackberries
• 1 1/2 cups apple, semi-ripe and chopped (approx 1 1/2 med apples)

Strudel:

• 1/4 cup brown sugar
• 1 Tbs unbleached flour
• 1 tsp cinnamon
• 1 Tbs melted butter

Glaze:

• 2 oz low-fat cream cheese
• 3 Tbs powdered sugar
• 1 1/2 Tbs non-fat milk

1. Preheat oven to 350F
2. Combine flour, baking soda, and salt, stirring with a whisk to combine. 
3. Beat sugar and butter at medium speed until well blended (approx 1 min). Add eggs, sour cream, buttermilk and vanilla; beat until blended. 
4. Add flour mixture and and beat on low speed just until moist.
5. Gently fold in blackberries and chopped apples; smooth into loaf pan (note: mixture will be heavy and chunky).
6. Prepare strudel by combing all ingredients, mix well and sprinkle evenly over bread.
7. Bake for 1 hr 15min - 1 hr 30min depending upon oven. Be sure it's done but don't let it over-bake. Allow to rest on wire cooling rack for 5 minutes, remove and continue to cool.
8. To prepare strudel (while bread is still warm): combine cream cheese, powdered sugar, and milk; stir until smooth then drizzle or smooth over with a pastry brush. Allow bread to cool completely before serving. 

Allergy Warning: This recipe contains dairy and eggs. 

Banana Oatmeal Bread

It was a beautiful rainy day, years ago, in Vermont when I ventured out to a local market in Woodstock and while browsing the shelves, discovered McCann's Irish Oats. Of course being an Irish product, I pulled a box off the shelf and ventured home to give these a try. Words could not describe my delight at these remarkable oats, and they have since ruined me for any other brand (thus far).

Photo Credit: McCann's Irish Oatmeal

From a perfect and delicious breakfast (you don't need to pile on the sugar because the oats are so tasty) to adding that perfect crunch to oatmeal cookies and a little extra something in banana bread. This recipe has been adapted and modified from a Betty Crocker cookbook from the early 80's.

Banana Oatmeal Bread

1-1/4 granulated sugar

1/2 cup (stick) butter

2 large eggs

1-1/2 cups ripe bananas

1/2 cup buttermilk

1 tsp vanilla extract

1 Tbs brown sugar

2-1/2 cups flour

1 tsp baking soda

1 tsp salt

2 cups McCann's Irish Oats (quick cooking)

1 cup chopped walnuts, if desired

1. Be sure oven rack is in the lower position; heat oven to 350°F (176°C).
2. Mix sugars and butter in large bowl; stir in eggs until well blended.
3. Add bananas, buttermilk and vanilla - beat until smooth (except you'll see banana lumps)
4. Stir in flour, baking soda and salt, just until moistened. Fold in oats and walnuts. 
5. Pour into pans (3/4 full only).
6. Bake about 45 min to 1 hour or until done (careful not to over bake!)
7. Cool on racks 15 minutes and then remove from pans and continue to cool (do not bag hot loaves). 
8. Keeps in the refrigerator for about 10 days and freezes well too! 

For a delicious topping (beware of extra calories), sprinkle brown sugar on top of loaves before baking or drizzle with raw honey.

Allergy Warning: this product contains nuts, eggs and dairy (in posted version)

Nutritional Facts (as the nice computer program told me)

1 slice= 70 calories; 2 g fat; 10 mg cholesterol; 100 mg sodium; 12g carbohydrate; 1g protein