Apple Bread is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic loaf of granny-style bread that's made with pulped apples as a main ingredients. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Bread.
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This is a classic recipe for a Victorian version of Apple Bread that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.
Original Recipe
Take a quantity of fresh gathered apples and boil them to a pulp, which mix with double its weight of flour, little or no water is required, yeast is employed in the same proportion as ordinary bakings, and after being allowed to rise for about ten hours it is then baked in long loaves. This bread is much eaten in France, and is to be recommended for its light and agreeable properties.
Modern Redaction
Ingredients:
300g apples
1 1/2 tsp active, dried, yeast
1/ tsp salt
2 tbsp sugar
600g plain flour
Method:
Core the apples, chop them coarsely then add to a pan with a few tablespoons water. Bring to a simmer, cover and cook gently until the apples are mushy (about 40 minutes). Take off the heat, mash with a fork and turn into a bowl. When the apples are no more than lukewarm stir in the flour and yeast then set aside for 10 minutes so the yeast can activate.
After this time, using a heavy metal spoon stir in half of the flour. Add the remaining flour a little at a time, stirring until the dough becomes too stiff to stir easily. Add a little more flour and begin kneading. Continue adding flour and kneading until the dough is smooth and elastic (if the apples are dry and the mixture is too stiff to handle you can add a little lukewarm water).
Turn the dough onto a lightly-floured work surface and knead for about 5 minutes then shape into a ball and transfer to a greased bowl. Cover with a damp cloth and set aside in a warm place to rice for about 120 minutes, or until doubled in volume.
Uncover the bowl, sprinkle a little flour over the surface of the dough and knead again. Using floured hands shape the dough into a rough loaf shape then place in a greased loaf tin. Cover the loaf tin with greaseproof (waxed) paper and set aside in a warm place until the loaf is well risen (about 60 minutes).
Transfer to an oven pre-heated to 175°C and bake for about 20 minutes, or until the top of the loaf is golden brown and the loaf sounds hollow when tapped on its base. Allow to cool in the tin for a few minutes then turn out onto a wire rack to cool completely.
