Pages

Privacy Policy

December 31, 2014

Fruited Sourdough Sandwich Bread

Bake-a-thon 2014: Day 14
Bake of the Day: Fruited Sourdough Bread
It has been a busy Christmas weekend. We drove to Chicago to see my cousins. It was a really long drive (about 800 miles) and thankfully it went really well, though we are still recovering from the after effects. I had all the last weeks posts scheduled ahead of time and planned on baking couple of cookies for the last 2 days of bake-a-thon.
Fruited Sourdough Sandwich Bread
But unfortunately the hectic weekend is taking a toll on me. I can't seem to keep myself awake, so I looked through my drafts and found 2 bread recipes that I baked a while back. After the eggless ricotta loaf, here's another loaf bread using sourdough starter and fruits like apple & raisins.

This soft sourdough bread is studded with sweet raisins and tangy apple pieces. It tastes great toasted with some butter or as a grilled cheese sandwich with apple and arugula. All in all, this is a very versatile bread that tastes good any which way.
Fruited Sourdough Sandwich Bread
Ingredients:
All purpose Flour - 1¼cups
Wholewheat flour - 1cup (or use 2¼cups of all purpose flour)
Potato Flour - ¼cup (or use ½cup instant mashed potato flakes) 
Rolled Oats - ⅓cup 
Instant Yeast - 2tsp
Sourdough Starter - ⅔cup 
Lukewarm Water - ⅔~¾cup
Olive oil or vegetable oil - 1tbsp
Sugar - 1~4tbsp, adjust per taste (I added 2tbsp)
Salt - 1¼tsp
Granny Smith Apple - 1cup (1 small, chopped)
Raisins - 1cup

Method:
  • Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead to form a smooth yet sticky dough. Keep your hands well greased if kneading by hand.
  • Lightly grease a bowl and transfer the dough. Cover and let rise for about 90 minutes. Dough will be quite puffy, though it may not double in volume.
  • Lightly grease a 8½"x4½" loaf pan.
  • Gently deflate the risen dough and shape it into a log. Place it in the pan, cover it lightly and allow to rise for 60~90 minutes or until the dough crests at least 1" over the rim of the pan.
  • Towards the end of the rising time, preheat the oven to 350°F.
  • Bake the bread for 40~45 minutes. Tent it with a foil after 15~20 minutes if the top is browning too quickly. When the bread is done, it should be golden brown and should register 190°F on an instant read thermometer inserted into the center.
  • Remove the bread from the oven and after a couple of minutes turn it over onto a wire rack to cool. Let the bread cool completely before slicing.
Fruited Sourdough Sandwich Bread
Linking this to this year's Bake-a-thon event.

Signature
Bake-a-thon 2014

7 comments:

  1. Very interesting recipe. Loved the addition of rolled oats. And glad you had a good trip.

    ReplyDelete
  2. Bread with apple and raisin, looks fabulous, the addition of fruits make this bread more appealing..

    ReplyDelete
  3. Pavani, all your bakes look so stunning and effortless, it's a big motivation for others...I am surprised you even have breads in your draft, great management there..:)..I enjoyed all your posts and bookmarked so many of your breads...

    ReplyDelete
  4. That was a long drive! I can imagine how fatigued you must be and good that you found couple of bakes in your drafts. You have baked anther beautiful bread. I loved all the your bakes for this bakeathon and specially the breads.

    ReplyDelete
  5. Lovely bread pavani, looks very festive with all those apples and raisins!!! Sourdough is my to-do in 2015, hopefully will start before our April BM!!

    ReplyDelete
  6. This bread is so yummy and beautifully baked.

    ReplyDelete

Thank you for stopping by my Hideout.

I really appreciate your feedback, so please feel free to leave your comment. I read all the comments you post, but I may not respond to them. Thank you for your time and hope you enjoyed your stay.

Have a Wonderful Day!!