Today’s Rosh Hashanah Recipe of the day is a delicious way to add apples and honey to your everyday eats. Zoe Singer gives us a recipe for apple & honey whole wheat sandwich bread, which is about as delicious and wholesome as it sounds.
Recipe for Apple & Honey Whole Wheat Sandwich Bread:
This is a slightly sweet, tender sandwich bread with a crisp crust. It’s perfect with a sharp cheese or a schmear of cream cheese or nut butter.
Tip: Measure out the oil in a glass measuring cup, then measure the honey in the same cup—the residual oil ensures that all the honey pours out.
Makes 2 loaves
2 packages (2 scant tablespoons) active dry yeast
2 cups lukewarm water
2 1/2 cups whole wheat flour
2 to 2 1/2 cups all-purpose flour
1 tablespoon kosher salt
1/4 cup canola oil, plus additional for the bowl and pans
1/3 cup honey
1/2 cup chopped dried apple
1. In a small bowl, combine the yeast with ½ cup of the lukewarm water and let sit for a few minutes.
2. In a large mixing bowl, whisk together the whole wheat flour, 1 cup of the all-purpose flour and the salt.
3. Add the yeast mixture to the flour along with the remaining 1 1/2 cups of water and the honey and oil. Mix with a wooden spoon to combine. Stir in enough of the remaining all-purpose flour to create a rough dough
4. Transfer the dough to a floured surface and let rest for 10 minutes. Knead gently, adding more of the remaining flour as needed to keep the dough from sticking, until the dough is soft and smooth, about 5 minutes.
5. Lightly oil a large bowl and add the dough, turning to coat it with oil. Cover the bowl and let the dough rise in a warm, draft-free spot, until doubled in size, about 1 hour.
6. Lightly oil two 9-by-5 inch loaf pans. Turn the dough out onto a floured surface and cut it in half. Set one piece aside and gently stretch the other half into a rectangle (about 8-by-12 inches). Scatter half the dried apples over the rectangle.
7. Roll the dough up from a short end like a jelly roll. Tuck the ends of the roll under and place the dough, seam-side down, in an oiled loaf pan. Repeat with the second piece of dough and remaining dried apples. Cover the pans and let rise until the dough has risen just past the top of the pan, about 30 minutes.
8. Meanwhile, preheat the oven to 425˚. When the loaves are ready, bake them for 10 minutes, then reduce the oven temperature to 350˚. Bake until the loaves sound hollow when tapped on the bottom, 35 to 45 minutes more. Tip the loaves out of the pans and let cool completely on a wire rack. Store in a plastic bag at room temperature for up to 3 days, or freeze, double-wrapped in plastic, for up to 3 months.
Check out more Rosh Hashanah recipes here.
