Sourdough Apple Bread | and the Best Grilled Cheese Sandwich

This sourdough apple bread, loaded with Granny Smith apples and golden raisins, is so soft and flavorful. 

This sourdough apple bread is tangy and fruity. The dough is leavened with both sourdough starter and instant yeast. It's a method I like using when I want to add flavor to my loaves, but still want to be able to follow a shorter baking schedule. 

The method is fabulous in this white, rye, and whole wheat sourdough bread, this sourdough pain de Campagne, or this multi-grain boule. 

This bread makes the most amazing grilled cheese sandwiches, especially if you add more apple and baby greens to the sandwich (I've also made a grilled cheese sandwich with this bread with baby spinach and red onions..... so delicious). 

Ingredients for this sourdough apple bread:

First, you will need some active sourdough starter. What does "active sourdough starter mean? It is sourdough starter that has been fed within the last few hours and has had enough time to get all bubbly.

Next, you will need a Granny Smith apple, flour, rolled oats, plus some golden raisins or other dried fruit (such as dried cranberries, dried cherries, or dried blueberries), perfect or autumn. 

The recipe also includes potato flour, which helps the bread retain moisture and stay super soft. If you don't have potato flour, you can also use potato flakes from instant potatoes.

Tools to Make Sourdough Apple Bread: 

This bread is OMG good. It's soft and ridiculously flavorful.

To make this bread, I used a scale, an instant read thermometer, a stand mixer, and an 8 1/2 by 4 1/2 inch bread pan. You can probably get away without the scale, the mixer, and the thermometer, but they make things so much easier, and once you get them, you will use them over and over. I promise.

How to make Sourdough Apple Bread

First, in the bowl of your stand mixer, you combine all of the ingredients except the apples and the dried fruit, and knead for about two minutes with the dough hook.

Next, you add the fruit and continue kneading with the dough hook for about 7 minutes.

Next, you let the dough rise for about 90 minutes, until it's almost doubled. Shape the dough into a log and place it into a loaf pan and let it rise for about an hour.

Finally, bake the loaf for about 40 minutes at 350 degrees F. Keep an eye on the loaf and tent it with foil if it is getting too brown on top.

Once you bake this bread, the first thing you should try is a grilled cheese sandwich. My first sandwich was cheddar, baby spinach, and red onion. My next one was cheddar, apple, and baby greens. What combos would you suggest?

By the way, I make a straight up grilled cheese sandwich with this bread for my skeptical daughter, who declared it "delicious."

Sourdough Apple Bread Variations: 

For the dried fruit in this bread, I've used all golden raisins, or half golden raisins and half dried cranberries. 

For the Granny Smith apples, you could substitute any tart, firm apple. While I haven't tried them, I imagine Asian pears would also work with this bread. 

This week, the From Our Dinner Table group is presenting fall apple recipes. I'm so excited to share all of the recipes with you:

Fall Apple Recipes

• Apple Cider Old Fashion by Cheese Curd In Paradise
• Apple Coffee Cake by Hezzi-D's Books and Cooks
• Apple-Stuffed Delicata Squash by Culinary Adventures with Camilla
• Baked Pork Chops and Apples by That Recipe
• Easy Apple Buns by A Kitchen Hoor's Adventures
• Glazed Apple Pie Bars by Art of Natural Living
• Pork and Apple Kebabs by A Day in the Life on the Farm
• Sourdough Apple Bread by Karen's Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Sourdough Apple Bread

Yield: 16 servings

Author: Karen Kerr

This sourdough apple bread, loaded with Granny Smith apples and golden raisins, is so soft and flavorful.

ingredients:

• 156 grams (2/3 cup) fed sourdough starter
• 3/4 C lukewarm (100 degrees F) water. You may need to use a bit less in hot and humid weather
• 1 T olive oil
• 2 tsp sugar
• 1 1/4 tsp salt
• 269 grams (2 1/4 cups) unbleached all purpose flour
• 43 grams (1/4 cup) potato flour or (1/2 cup) potato flakes 
• 35 grams (1/3 cup) rolled oats
• 2 tsp instant yeast
• 113 grams (1 small apple) Granny Smith apple, cut into pieces about the size of raisins
• 150  grams  (1 cup) golden raisins

instructions:

How to cook Sourdough Apple Bread

1. In the bowl of a stand mixer, combine the starter, water, olive oil, sugar, salt, flour, potato flour, oats, and yeast. Knead with the dough hook for about two minutes. The dough should be sticky.
2. Add the fruit to the mixer and knead for about 6 or 7 minutes.
3. Spray a bowl or dough rising bucket with spray oil and add the dough. Let rise for approximately 90 minutes, until a little less than doubled in size.
4. Remove the dough and pat it down into a 7 by 12 inch rectangle and roll into a log. Place the log into a lightly greased bread pan. Spray the top of the loaf with spray oil and cover loosely with plastic wrap.
5. Preheat the oven to 350 degrees F and allow the loaf to rise for 60 to 90 minutes, until the middle is 1 inch above the rim of the bread pan.
6. Place the loaf in the oven and bake for 40 t0 45 minutes, until it reaches 190 degrees F in the center. Tent the loaf with foil if it appears to be getting too brown.
7. Remove the loaf from the oven, let it cool in the pan for two minutes, and then turn it out onto a cooling rack. Let cool completely.

https://www.karenskitchenstories.com/2012/11/sourdough-apple-bread-and-best-grilled.html

Karen's Kitchen Stories

bread, apple bread, apples, sourdough

Bread

American, French

Created using The Recipes Generator

This recipe is an update of a recipe that was originally posted here November 2012. This recipe has been adapted from King Arthur Flour.