Tuesday, August 30, 2016

Apple~Oatmeal Bread

If I had a list of "comfort foods," grilled cheese would be near the top.  There's no denying the taste of that melted cheese oozing from a perfectly toasted bread.  I've been ill for a few weeks (recuperating from pneumonia) and hadn't had much of an appetite, but today on the mend, I was craving a grilled cheese...just like mom would have made me.

The classic is the best, but I just got my latest issue of Sift magazine (by King Arthur Flour) and in it was an article on "changing up" the grilled cheese with new fillings and new breads.  The bread that caught my eye was Apple-Oatmeal; I think because I love pairing apple with cheese just like my grandfather did with pie:-D  It's, as my granddaughter Emmie would say, "Super Easy!"  All the ingredients are combined in one bowl and mixed, then placed in a greased bowl to rise for until doubled, about 1 hour, shaped, rise again, and then baked for 30 minutes.  My kitchen smelled heavenly with aromas of cinnamon and apples and as the description said..."it's the perfect autumn loaf."

Apple~Oatmeal Bread
2 tsp. instant or active dry yeast
1/4 cup warm water
3/4 cup warm milk
1 T vegetable oil
2 T firmly packed light brown sugar
3/4 tsp. salt
1 cup Old-Fashioned Rolled Oats, plus more for sprinkling
1/4 tsp. ground cinnamon
2 cups King Arthur All-Purpose Flour, divided
1 cup coarsely chopped apple (I peeled the apple)
1/2 cup coarsely chopped walnuts

1 large egg, beaten (to brush on the top)

In a large bowl, combine all the ingredients and 1 cup of flour.  Beat vigorously for 2 minutes.  Gradually add the remaining 1 cup of flour, 1/3 at a time until the dough comes together.

Turn dough onto a floured surface and knead until the dough is smooth and elastic.  Place the dough in a large bowl, brushed with melted butter and cover with plastic wrap.
Let rise until doubled, about 1 hour.  You can test by poking your finger into the dough and if the indentation does spring back, it's risen.
Deflate the dough and shape into a loaf.  Place in a 9" x 5" loaf pan that has been brushed with butter. Press down slightly to fill the corners of the pan and cover again with plastic wrap.  Let rise until it domes 1-inch about the edge of the pan.  Preheat oven to 375F-degrees.

Just before baking, brush the top of the loaf with a beaten egg and sprinkle more oats on top.  Bake for 30 minutes or until golden brown and the center of the bread reads 190F-degrees with an instant-read thermometer.  Remove from oven and turn out onto a rack to cool completely before slicing.

I chose a combination of cheddar and provolone, but I also love Havarti and Dubliner on my grilled cheese.  Along with some homemade Tomato~Basil soup, this was truly comforting and I'm feeling much better.  Enjoy!

11 comments:

  1. I am so glad that you are on the mend, Susan. The loaf looks hearty and yummy.

    ReplyDelete
    Replies
    1. Thanks Angie. It tasted good this morning too, toasted with Peach Jam on it. Definitely feeling better!

      Delete
  2. Apples and Cheese are such a great combo I bet this bread is awesome!! I'm saving it for this Fall when the temps cool down.
    hugs,
    Linda

    ReplyDelete
  3. Oh Y U M!! perfect for this time of year--I will definitely be making one of these babies--forget the diet--I NEED a piece (or 2--and with butter or cream cheese, yup!!---- ROTFLOL) to go with my cuppa tea. hugs and thanks Julierose

    ReplyDelete
  4. I'm glad to hear you are feeling better, Susan. That beautiful loaf is calling my name. I'll take my sandwich with Vermont Extra Sharp Cheddar. Take care of yourself and rest. Pneumonia can take a while to recover from. xoxo ♥

    ReplyDelete
  5. Wow what a beautiful loaf of bread. Take care of yourself and don't overdo. Pneumonia can take a lot of you.

    ReplyDelete

  6. So glad that you are feeling better. Did you get the new pneumonia shot? I got it and I am hoping that I never have pneumonia again. It is wicked stuff. Don't get overly tired and rest.

    I love tomato basil soup and grilled cheese - one of my favorite meals. Thanks so much for this wonderful recipe. As soon as it cools off I will be making this bread. To hot to turn the oven on.

    Mary

    ReplyDelete
  7. Good heavens! You are the stoic one. I am glad that you are feeling ever so much better! This entire post is interesting to me because my grands love grilled cheese on brown bread made with molasses. I thought it was an interesting combination and here you are saying a similar thing.

    ReplyDelete
  8. Oh my...SUSAN! You are going to make me a chubb! I am going to make this when the calender turns....divine!

    ReplyDelete
  9. Glad you are feeling better. I will try this bread soon. Sounds wonderful.

    ReplyDelete
  10. Susan I'm so sorry to hear you are not feeling well. feel better soon. this bread sounds delish.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

    ReplyDelete

Old Fashioned Soft Oatmeal~Raisin~Pecan Cookies

I love crunchy chocolate chip cookies, but my oatmeal cookies need to be soft and chewy. Yes, I'm quirky, but if you have the same...