Here’s the next recipe in my series Baking Outside My Comfort Zone, where I’m still figuring out and learning to love yeast breads.
I had a hard time with this recipe. I really did. After my success with the Good Old American White Rolls, I was beginning to think that my fear of yeast breads was completely unfounded and maybe I got a little over confident. Nothing like a little baking fail (or two or three) to bring you back to reality.
How does the saying go? If at first you don’t succeed, try, try again. And so I did, with a few adjustments and a little humility, and I was so happy when I pulled this little beautiful loaf of apple cranberry bread out of the oven.
The biggest thing I learned with this bread is that as important as following a recipe is, it’s even more important to understand the whole process of bread making and when you need to adapt. For example, sometimes dough doesn’t need as much flour as it calls for, and sometimes it needs more. I finally remembered this from my culinary school days and instead of just blindly dumping all the flour in, I added a little at a time and watched what happened and how the dough reacted before deciding to add more.
Dough typically should be sticky, but not so sticky that it and comes off on your hands when handled. I ended up only using just over 2 cups of the prescribed 3.
I think I’ve already mentioned how I’m a little prematurely sugared out this holiday season. This loaf of bread is the perfect solution for bakaholics like me. It’s not dessert but you still get a chance to turn on the oven and get dusted in flour baking something seasonal and satisfying.
Disclaimer: This post is sponsored by Red Star Yeast. All opinions are my own.
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