Sunday, January 24, 2010

Apple Strudel Loaf



I've been trying to a get a head start on the next Healthy Bread in Five bread braid coming up. Our challenge this time is to use the Soft Whole Wheat Sandwich Bread recipe in the book this time in several ways.

I chose to make the Apple Strudel Loaf for my first with this recipe in hopes my husband who doesn't care for whole wheat would help eat this one up.

I made the Soft Whole Wheat recipe with a little change.... KA White Whole Wheat flour instead of plain Whole Wheat flour...oops, two changes, I accidentally bought KA bread flour last time instead of unbleached AP. SO this recipe has a little more gluten with the bread flour in it. That's okay with me as I have a little trouble with rise sometimes with my breads.

This recipe is SO lovely...think I'll keep the white whole wheat and the Bread flour. It, also, has honey and eggs....yum. It almost overflowed my big 6 liter bread container.

In this one picture you will see that one end looks a little like it is deflated...it is, some of the filling leaked out. Next time...a little less filling I think is in order to facilitate the rolling up of the dough.

In the version for the strudel loaf, I believe I could have used half the apples though as there was so much filling I could barely fold it over and plop it in the pan much less try to actually roll it up. It also made it a little messy to cut and serve. However, we persevered :>)

Hubby did like it and ate quite a bit........that helped me contain myself from eating too much.

16 comments:

  1. I tried to get ahead on the next braid as well. To no avail. And tragically this is the one bread I didn't make from it...coincidentally the one I have a feeling will be the most delicious. Yours looks absolutely fantastic!

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  2. Oh yum! that looks wonderful! Mine is cooling right now. Can't wait to try it for dessert

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  3. The crumb looks so nice and textured wonderfully! I really liked the apple filling, not too sweet which is how we like it!

    I love the white whole wheat flour too, just wish I could find it in larger bags then the 1 lb bags available here.

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  4. The white whole wheat flour worked for me as well- I'm sure I picked up the tip from reading your comments on the emails. Thanks for sending them out. It is so fun to be baking in a group!

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  5. I used half whole wheat and half white whole wheat - really loved the texture. Mine nearly overflowed my 6 qt. container, too! I saw that and shoved it in the fridge before it became Mt. Vesuvius! I rolled mine up differently, but yours really looks yummy!

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  6. looks great and nice airy.

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  7. It sounds like this apple strudel bread was a hit. I will remember what you said about using only half of the apple filling. I didn't get around to making this one, but I really want to.

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  8. What a beautiful bread. I will also use the tip of using only half the filling.

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  9. Looks great! Wonderful job on this and the buns!

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  10. My filing was a little lopsided but what a great flavor this recipe had!

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  11. It looks yummy! I didn't get to this one. Now I wish I had.

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  12. That looks tasty. I really liked the white wheat flour, but can't get it closer than half an hour from home! Didn't wind up making the apple one and now that the kids have started on the rolls, I'm thinking I may just use the rest of my dough and make another batch of rolls so we have some for dinner.
    ~Jenny~

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