Anyways, with this thoughts in my head as I meticulously pour the apple purée in the empty gerber bottles for my daughter I realized that I cooked too much. I tried to look everywhere to see if there is still some empty gerber bottle hiding somewhere, but it was in vain. I could very well make some pattisserie with it like "chausson aux pommes" but I already promised my hubby to only bake patisseries only once a week. He is just concern about our calories intake :-). In other words we are getting fatter since I've been hooked up into blogging. So I thought why not milk bread it won't be so bad with some apples on it.
I'll be sending this over to Susan for her weekly Yeastspotting. If you love bread you should check that out :-)
Apple Multicereal Milk Bread with Streusel Toppings
1 teaspoon of dry yeast
20 cl of milk
3 tablespoons of apple purée
50 of melted butter
In your working table combine your two flours. Make a whole in the middle put your melted butter, egg, sugar, yeast and half of the milk. Add also the salt but avoid having direct contact with the yeast. Start mixing them with your hands little by little. Add the rest of your milk. Be sure to check if you need to put less or more milk depending on the consistency of your dough. You can also use your bread machine to do this bread by putting all your ingredients except the apple, just ad dit up after the first beep indicating that the dough’s well mixed. Once the dough becomes elastic add your apple purée and continue mixing. Leave it covered and let it rest for about an hour. Grease your loafbread pan and put the dough gently. Let it rise again for another one hour and a half. Preheat the oven at 200° celsius and bake this for about twenty minutes. You can put or not put the streusel depending on your preference. For the streusel toppings mix all the ingredients and half it halfway the cooking time.
You can also try my other bread recipes:
Almond Coconut Honey Brioche
Mini flute bread