Fresh Apple, Almond & Currant Bread

When I read this recipe, it intrigued me because it used fresh apples. Although it called for walnuts, I replaced them with almonds and enjoyed the play of flavors. If I made this again, I might try adding some almond extract to increase the almond flavor.

Source: The Bread Bible: 300 Favorite Recipes by Beth Hensperger

Ingredients:
1 tbsp active dry yeast
2 tbsp dark brown sugar
1 cup warm water (105-115 F)
1 cup warm milk (105-115 F)
6-6&1/2 cups all purpose flour
2 medium-large cooking apples, tart
1/2 cup dried currants
1/2 cups sliced almonds
2 tbsp vegetable oil
2 large eggs, at room temperature
2 tsp ground cinnamon
1/2 tsp ground mace or nutmeg
1/2 tsp ground allspice
1 tbsp salt

Instructions:
1. Combine the yeast, brown sugar, warm water, warm milk and 2 cups of the flour in a large bowl (or mixer bowl, using the paddle attachment). Beat until smooth, about 2 minutes, and cover. Let stand until foamy, about 1 hour.

2. Add the apples, currants, almonds, oil, eggs, cinnamon, nutmeg/mace, allspice, salt, and 1 cup more flour. Beat until creamy, about 2 minutes. Add the remaining flour, 1/2 cup at a time, until a soft dough forms which just pulls away from the sides of the bowl.

3. Knead on a lightly floured surface for about 5 minutes, adding flour as needed in tablespoon increments. The dough should be smooth, firm and springy. Push back in any nuts or fruit that fall out while kneading. (If using a mixer, switch to the dough hook and knead for 4-5 minutes, or until the dough is smooth and springy, and springs back when poked.)

4. Place the dough in a greased, deep container and turn once to coat the top of the dough with oil. Cover loosely with plastic wrap and allow to rise at room temperature for 1&1/2 to 2 hours, or until doubled in bulk.

5. Gently deflate the dough and turn out onto a lightly floured surface. Grease two 9x5 loaf pans and set aside. Divide the dough into six equal portions. Roll each portion into a strip and lay three strips side-by-side on the counter. Pinch one end of the three strands together, then braid the strands together, pinching the other end together when you reach it. Tuck the braided ends under the loaf and place the loaf into the pan. Repeat with the other three strands and loaf pan. Cover loosely with plastic wrap and allow to rise at room temperature until 1 inch above the rim of the pan, about 45 minutes.

6. Twenty minutes before baking, preheat the oven to 350F, adjusting a rack so that it sits in the middle. Place the pans in the center of the oven and bake 40-50 minutes, or until browned and the loaves sound hollow when tapped with your fingers. Transfer the loaves immediately to a cooling rack and cool completely before slicing.

The Process:

Place in a warm spot for this dough to rise.
I warm my oven, turn it off, and put the dough inside with
the door closed for the duration of rising time.

After first rise. Nicely doubled in size.

Pinch the ends of the three strands together before braiding.

Braiding.

Loaf shaped.

Ready for second rise.

My loaves rose far more than they should have before I caught them and baked them.
Don't leave your loaves unattended!

Results:

This was a great breakfast bread. The dried currants complement the fresh apples, as well as the nuts (you can use walnuts or some other nut as well) to give it a hearty, yet refreshing taste. It toasts extremely well, and tastes good with a light layer of butter.