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DR Adam's Forbidden Fruit Bread

This document provides a revised apple bread recipe from scratch. It details the development process including multiple iterations and testing of ingredients and methods. The final recipe is included along with baking notes on adjustments to improve the bread over several batches.

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Adam Hemsley
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82 views6 pages

DR Adam's Forbidden Fruit Bread

This document provides a revised apple bread recipe from scratch. It details the development process including multiple iterations and testing of ingredients and methods. The final recipe is included along with baking notes on adjustments to improve the bread over several batches.

Uploaded by

Adam Hemsley
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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The Official, Here I Go Again

On My Own, Revamped, Redone, Reworked

And Rewritten From Scratch

Dr Adam’s Forbidden Fruit Bread


AKA, Apple Bread

So, I was never really that happy with the Apple Bread recipe. It was originally a recipe
that I got off the net. It was adjusted slightly with input from a different recipe. Then, of
course I added my Apple Pie spice blend, and a few tweaks over time based on
experience baking it again and again.

Ok, so I’m not happy with it. Who cares, everyone really seems to like it.
Yeah, fuck that. That’s not me. So I sat down one day, and used input from my
Cinnamon Bread recipe (again, 2 recipes mashed together and tweaked).

Well, it took a while for me to work up the courage to try it. Now, I can’t imagine why I
waited so long! I guess I'm not as confident as I thought.

So, I was thinking that it was likely to be close, but that it would take some massaging to
nail it down. Once I made the batter, I was thinking, oh well. I have plenty of time to
make another batch, since Apple Bread was requested. You see, the batter was thick.
Did I say thick? That was an understatement. It was so thick that you have to level the
batter! I did like the way the Apples folded into the batter though.

Now, a single batch makes a big loaf. A single batch loaf, because of the size, takes
longer to bake. I wasn’t expecting 75 minutes though!

Crap, now I’m going to have to do another batch….

Nope. It came out Great! Once I cut through the thick, crunchy crust, it was nicely
tender, and plenty moist. The bread has a nice Vanilla presence, contrasting the sweet
spice of the Apples.

Damn! Thrilled, I had to see if anyone else approved. My sis tried it. She thought it was
Excellent!

Since this was a complete, ground up original recipe, I am thrilled at how good this
came out, and I think you will be too.

It’s a quick bread, so it really isn’t difficult to make. The thing to keep in mind is that my
family likes the level of spice. It took me years to get this mixture just right, for us. If you
like the way your Apple Pie is spiced, try that. Just remember, that amount of spice
helps keep the moisture in the fruit. If you are using much less, make sure to add Flour
in its place.

Ok, 'nuff talking, time for baking!


Ingredients
Item Single batch Double batch

Flour 260g 520g

Baking Soda ¾tspn 1½tspn

Baking Powder ¾tspn 1½tspn

Salt ½tspn 1tspn

Dry Buttermilk 3Tbsp 6Tbsp

White Sugar 175g 350g

Milk ¾C 1½C

Egg 1 2

Veg Oil ½C 1C

Vanilla 1Tbsp 2Tbsp


Apple Filling (to try next time, 29Feb20)

Granny Smith Apples 1½C 3C

Flour 30g (20g) 60g (40)

Brown Sugar 25g (20g) 50g (40g)

Cinnamon 7g 14g

Nutmeg ¼tspn ½tspn


1/
Mace 8 tspn ¼tspn
1/
Ground Cloves 8 tspn ¼tspn
1/
Ground Ginger 8 tspn ¼tspn
Directions
Grease Pan(s), preheat to 325.

Peel and cube Apple to between ¼” to ½”.

Mix Milk and Dry Buttermilk. Set aside.

Combine Flour, Baking Soda, Baking Powder, Salt, and White Sugar.

In a separate bowl combine Spices, Flour, and Brown Sugar.

Peel and cube Apples, filling a half cup measuring cup. When full, put into bowl, and
add a few spoonfuls (with a dry spoon) and toss to coat. Extra Apple Coat can be
reserved, and used for future bread/pies.

Beat Egg, then add to Buttermilk. Then, add Oil, Milk, and Vanilla and blend well.

Mix dry into wet in 3ish additions until just blended. DO NOT OVERMIX. It will be thick.

Fold Apples into batter. Again, don’t over work the batter.

Pour batter into loaf pan(s), and bake at 325 for 45+ minutes, and a toothpick comes
out clean/thermometer reads 200F. Watch closely to prevent over baking.

Cool in pan on a wire rack 10 minutes, then remove from pan, and wrap with foil or put
in Bread House.

Notes
First baked 27Feb20
Added extra Flour and Sugar to dry (already adjusted the ingredients list)
Was worried about extra Spice mixture. Shouldn’t have. Might try skipping the Flour,
and adding more Brown Sugar. Maybe get a bit of Sugar/Spice swirl thing going on.
Batter was THICK. Don’t worry though, it comes out great. Need to watch baking time.
First time was single batch/single loaf. Had to bake the sucker 75 minutes! But it did
come out well.

------------------------------------
2nd baking, 29Feb20
Making double batch, 3 loaves. Keeping the Flour, switching the Sugar in the Apple
Coating to Brown Sugar, 70g.
Ok, way to much Apple Coat left it seems. Cut both Flour/Sugar to 20/40 each
single/double. By the time I folded in the Apples, the batter was starting to look more
like the original.
So, 3 loaves. Timer set for 45….
Maybe cut the Sugar to 300/150… Cutting the Apple pieces much bigger. Definitely
don’t need as much Coating. Let’s see how these come out. Total bake time in 325F
oven was 60 minutes. Set timer to cool 10 minutes, and we’ll see what we get.
Damn…. I don’t know that it needs anything. I might try less sugar. But I’m pretty sure I
will reduce the Flour/Sugar in the Apple Coat. All in all, very, very good. It’s a winner!

14Mar20
Did double batch. 300g Sugar, 60g Brown Sugar in Apple Coat. Discarded dry powder
left in bowl. Easily 3.5C of Apple. Otherwise, as above. Batter was quite thick again.
Put in 325F oven for 45. Overcast, rainy day. We'll see what happens. When this is
done, we'll try my newest creation, CC Bread
Baked 45, put back for 10. After 55, the smaller loaves were done. Put the larger back
for 5 more, after which it was done. Rose well.

30Mar20
Doing setup for next batch. Changed Milk to 1.5C, and 6Tbsp Dry Buttermilk. No other
changes to recipe. Prep changes? Notes to continue….
Was good. Not quite as dense. A bit more like the Cinnamon Bread. Gunnar leave it.
Also, didn’t mix in the extra Apple Coat. I think we should stick with that… Might use an
extra spoon next time to keep it dry. That way we can save what’s left. Eventually, after
a few batches, will have enough left, yadda, yadda, yadda…. All in all, this is a
winner…. Fine tuning continues….

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