Friday, May 22, 2009

Recipe: Raw Apple Bread

Yield: 1 loaf
Time: 20 minutes prep; 50-60 minutes at 350F
Source: Beard on Bread, Ballantine paperback edition, 1981, pg. 153

  • 1/2 c. butter or margarine (1 stick)
  • 1 c. of granulated sugar
  • 2 eggs
  • 2 c. of flour
  • 1/2 tsp. of baking soda
  • 1/2 tsp. of salt
  • 1 tsp. of baking powder
  • 1 tsp. of vanilla extract
  • 2 Tbs. of buttermilk, or soured milk
  • 1 c. coarsly chopped unpeeled apples
  • 1/2 c. of chopped walnuts
  1. cream the butter
  2. mix in the sugar, a little at a time, creaming it into the butter thoroughly between additions
  3. beat in the eggs, milk, and vanilla
  4. sift together the dry ingredients
  5. mix them into the wet ingredients, a little at a time
  6. stir in the chopped apple and walnuts
  7. spoon it into a greased loaf tin
  8. bake at 350F for 50-60 minutes
  1. this makes a pretty sticky batter
  2. I used approx. 2 cups of chopped apple, and 3/4 c. of chopped walnuts; everything else I measured pretty accurately, as per the recipe
  3. according to James Beard, this tastes better left to sit for a day (it tastes pretty good still slightly warm from the oven, though, IMHO)
  4. it supposedly stores really well

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