AuthorSteve Nubie
This is a highly flavorful fruit bread using chunks of apples in the bread dough. Contrary to the types of apples like Granny Smith that you would use for a pie, this recipe favors the softer more tender apples like Red Delicious, Golden delicious and other types you would typically find in a fruit bowl. The reason is that the bread machine temperatures aren’t high enough to tenderize the firmer apples so stick with a sweeter, more tender apple.
The apples need to be peeled and chopped into chunks. You also don’t want to add the apples at the beginning. Either wait for the beep during the kneading cycle or add them to a fruit and nut hopper if your machine has one. You’ll also want to give the apple chunks a quick toss lemon juice so they don’t oxidize and turn brown before being added to the dough.
Put all ingredients except apple in bread machine in the order indicated in the recipe.
Add the apple after the first rise or at the beep that indicates it’s time to add the fruit, or add to your fruit and nut hopper if your machine is so equipped.
Set the machine to white bread cycle, 1.5-pound loaf and medium crust. When bread is done, cool on a wire rack for 10 minutes and serve.
Ingredients
Directions
Put all ingredients except apple in bread machine in the order indicated in the recipe.
Add the apple after the first rise or at the beep that indicates it’s time to add the fruit, or add to your fruit and nut hopper if your machine is so equipped.
Set the machine to white bread cycle, 1.5-pound loaf and medium crust. When bread is done, cool on a wire rack for 10 minutes and serve.
Was probably just me, but i had a great deal of trouble with this. First the dough was too dry (added a tiny bit of liquid) and then when i added the apple they wouldn’t mix properly and wound up with a wad of dough and a gloppy mush of apples. Am trying to save it by finishing by hand.
do I have to choose the med crust or can I use light.
Can I add walnuts and how long will the bread last once baked? It will be great to have for breakfast for a few days afterwards…
Hi Michelle,
Yes, you can add walnuts. This bread will be good at room temperature if wrapped or bagged in plastic for one week. If kept in the fridge, it will be good for up to two weeks. If frozen, good for up to a month but you’ll need to thaw or toast a frozen piece first. Regardless of how you store it, make sure you wrap it up somehow or it will dry out and harden.