Not super sweet, uses your favourite seasonal apples and is a little different to the regular cake like Apple Tea Loaf of times before. These apple baked goodies were eaten 77 times quicker than what it took to make them (or something like that anyway.)
Baked goods have long been a regular in my kitchen (and blog pages) with a steady stream of hungry bellies constantly on the look out for something else to eat, these were made to fill that role. If only momentarily. Something slightly different to my usual retort of…well if you are hungry, go eat an apple.
Or today, eat an apple tea bread!
Now, the traditional Apple Tea Loaf is something that conjures up imagery of proper tea cups, rainy afternoons and a little polite conversation.
Never one for convention, I thought I’d shake that up a bit. With waiting mugs, slurps of hot chai, coffee and cold milk. A warm sunny morning, celebrating another birthday gone by for a loved one. Snatched noisy conversations were had between mouthfuls of Apple Tea Bread, (this is more how we roll round these parts anyway.)
Apple Tea Bread
300g sourdough starter (*add an extra teaspoon of dried yeast if you aren’t using sourdough)
1 tsp dried yeast
4 1/2 (675g) cups strong bakers flour
375mls water (approximate)
100g softened butter
100g (1/2 cup) raw sugar
1 tsp salt
about four apples thinly sliced
1 tsp cinnamon
2 tblsp raw sugar
approx 50g extra butter into 16 small cubes
Add all ingredients together except softened butter and salt- either by hand or mixer. If using a mixer, do so for about ten minutes. You want that dough really worked before adding the butter in, the gluten needs to be well-developed.
Gradually add your cubed softened butter into the dough, also adding the salt. Continue to mix for a further ten minutes. If doing by hand, work it in well.
Dough should look smooth and coming together off the sides of the bowl.
Place a damp tea towel or plastic shopping bag over the top of the bowl. This creates a gentle humid environment for your bread to rise. Leave it for an hour or so.
On to a really lightly floured surface, give your dough a brief three-way fold or knock back. Back into the bowl for another hour or so.
Divide your dough into 32 equal portions, (this recipe makes roughly 16 apple tea breads.) Rolling 16 of them into balls, which are then flattened and rolled into round discs, placing them on to your baking trays.
Divide the other 16 portions in half again, creating 32, and roll each portion into long sausage type shapes. Gently twist the two snakes around each other, in a rope like fashion placing them around the edge of the round dough disc.
Place finely sliced apple in the middle and allow to prove for roughly another hour or so, (this really depends on the season, if it’s hot, it’s quicker!)
Place a tiny cube of cold butter within the circle of the dough and sprinkle with a little extra sugar and cinnamon.* Bake at 200C for approximately 20 minutes.
* If you would like to have these for breakfast, just make them up the night before, pop them on a tray, cover them, and leave them overnight in the fridge. All ready to be baked in the morning.