Apple-Cumin Bread

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This is based on a recipe for orange-cumin bread in Beth Hersperger’s “The Bread Lover’s Bread Machine Cookbook”, but I have a ton of apples because (1) we’re in a fall CSA in New England and (2) we went apple-picking last weekend. One whole drawer in my fridge is full of apples. This only actually uses one or two, but it also uses up some of the apple cider that I insist on buying in gallons and therefore which is taking up a valuable milk slot in our tiny refrigerator.

I *could* press some apples into cider, but that is more of an adventure than I’m willing to sign up for this fall. Applesauce, maybe…

 

  • 1c apple cider
  • 1/2c whole milk
  • 4 tbsp butter, cut into pieces
  • 4c all-purpose flour
  • 1/3c dark brown sugar
  • 2 tbsp gluten
  • 2+ teaspoons cumin seeds, crushed in a mortar and pestle
  • 2 tsp salt
  • 2.25 tsp SAF yeast

 

Put everything in the bread machine (in this order if you have my Zojirushi, or whatever order your bread machine requires) and start the basic cycle. At the add something beep, add:

  • 1-2 local apples, diced into 1 cm pieces (around 1/2c once cut)

 

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This turned out *lovely*. It was good fresh with butter and apple butter, good toasted, and I can’t wait to try it as a grilled cheese sandwich!

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