Although it is not officially fall yet, slowly the summer heat is becoming a soft shadow and chili mornings and evenings are taking its place. For the last couple of days I saw dew on the flowers in front of my house. I also see parents rushing at the store doing the last minute back to school shopping. With or without our approval, fall is on its way, and with it lots of autumn fruit and veggies will take over the farmer's markets.
Is the time of the year that we are cooking more stews and comforting soup than 5 minutes top salads. Some tend so go back to baking, others, like me, never stopped despite the 105F outside! Baking, oh, how I love it! I love making fresh bread for my family. I love seeing their happy faces coming down in the kitchen when the smell of freshly baked bread takes over the house.
Few weeks ago my friend Mihaela challenged me to make a yeast bread with apple juice, apple puree and fresh apples. Last week after a short chit-chat on Facebook about apples and walnuts baked goodies I decided to take matter into my own hands and see what I come up with. I made scones as promised, but still have to work a little bit on the recipe to get it just right. Maybe by Wednesday or Friday I have it! Fingers crossed!
The yeast bread turned way much better that I expected, definitely my family fall-winter breakfast bread. The apples gave it a unique sweetness paired perfect with the cinnamon. The walnuts gave it a light crunchy bite. I used fresh apple juice, applesauce and shredded apples. Next time I'm going to dice the apples, the shredded ones kinda melt during baking, making them unnoticeable. The crust is soft and the crumb is soft and a little wet, like a quick bread.
Let's turn on the oven...
Start by cleaning two apples and juice them. If you prefer the store bought one, make sure it's 100% natural otherwise I can't tell you how the yeast is going to react.
Wait until the juice clears and discard the mousse that forms on top. Heat 1/4 cup of juice (lukewarm) and mix it with the yeast. Wait until it foams.
Meanwhile in a small saucepan over low hear melt butter, sugar and cinnamon. Stir until the sugar is dissolved.
Remove it form the heat and combine with the applesauce, the rest of the apple juice and add it to your mixing bowl. Add also the yeast. 
Slowly add 1/2 cup bread flour at a time until the mixture starts to resemble a dough. Add the shredded apples and walnut pieces. Start mixing again and add more flour until the dough cleans itself from the sides of the bowl.
Take the dough out and place it into a buttered bowl. Cover with plastic wrap and let at room temperature (around 73F is best) until it doubles in volume.
Butter a baking loaf pan and shape the dough into a log. Place it in the pan, cover and let it rise again. Preheat the oven.
Bake in heated oven until golden brown. Let it cool slightly into the pan, remove and let it cool completely before slicing it.
Apple Walnut Bread
Ingredients
3/4 cup fresh apple juice2 tsp yeast4 tbsp vegan butter (regular butter will work fine also) + more for greasing2 tbsp Turbinado sugar (sugar in the raw) (brown sugar works too)1 tsp cinnamon1/4 c applesauce3 cups bread flour 3/4 c packed drained shredded apples1/2 c walnuts 1 cup bread flour
Directions
Start by cleaning two apples and juice them. If you prefer the store bought one, make sure it's 100% natural otherwise I can't tell you how the yeast is going to react. Wait until the juice clears and discard the mousse that forms on top. In a small bowl add 1/4 cup lukewarm apple juice and mix it with 2 tsp yeast. Let the yeast proof. Bubbles will appear in no time. Meanwhile in a small saucepan, over low heat, melt butter, sugar and cinnamon. Stir until the sugar is dissolved. Remove from the heat and mix it with the remaining apple juice and the applesauce. Add the mixture to a mixing bowl. Add also the yeast. With the dough hook on start mixing slowly adding, 1/2 cup at a time, 3 cups flour. The mixture will resemble a wet dough but not too sticky. Add the drained shredded apples and walnuts. Keep mixing slowly adding some more flour. 3/4 cup to 1 cup depending on how wet you left the shredded apples. Take the dough out of the mixing bowl and place it into a clean buttered bowl. Cover with plastic wrap and let it rise until doubled in volume. Butter a 9X5 loaf baking pan. Take the dough out of the bowl and shape it into a log. Place it into your prepared baking pan. Cover with plastic wrap and let it rise again. Turn the oven on and set it at 375F.
