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A simple tasty bread, made softer by the presence of apple in the mixture.
Its elegant, not too sweet, flavour is suitable for accompanying cheeses, jams and marmalades.
Perfect also as a breakfast treat, cut in thick slices and toasted for a few minutes.
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Sweet plaited loaves with Modì® apple
Desserts | Seasonal Recipe
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Ingredients for 2 plaited loaves
manitoba flour: 200g / 7.05 ounces
extra-fine flour: 250g / 9 ounces
wholegrain flour: 50g / 1.76 ounces
2 tablespoons of peanut oil
4 tablespoons of sugar
1 sachet of dried brewers’ yeast
1 Modì® apple peeled, cored and grated
lukewarm milk q.s.(approximately 150g / 5.29 ounces)
a pinch of salt
extra-fine flour: 250g / 9 ounces
wholegrain flour: 50g / 1.76 ounces
2 tablespoons of peanut oil
4 tablespoons of sugar
1 sachet of dried brewers’ yeast
1 Modì® apple peeled, cored and grated
lukewarm milk q.s.(approximately 150g / 5.29 ounces)
a pinch of salt
Preparation
Prepare the bread: mix the flours with the sugar, salt and yeast. Add the apple, oil and milk, just enough to obtain a smooth firm mixture (if necessary add more milk or flour).
Knead the mixture for around 10 minutes (you can also use an electric kneading machine, with its special hook) until it is elastic enough. Let it leaven, greased with a thin layer of seed oil, until it doubles in volume (approximately 1½ hours). Then divide it into 6 parts and shape each into small thin loaves, then form two plaits of bread using three of the small loaves for each. Let them leaven - until it doubles in volume - in 2 loaf pans lined with baking paper. Brush the plaits with seed oil and bake at 180°C (356°F) for approximately 20-25 minutes until golden brown.
Serve: Remove the bread from the pans and slice it when cold. Serve plain, or use it to accompany jams, marmalades and soft cheeses.
Knead the mixture for around 10 minutes (you can also use an electric kneading machine, with its special hook) until it is elastic enough. Let it leaven, greased with a thin layer of seed oil, until it doubles in volume (approximately 1½ hours). Then divide it into 6 parts and shape each into small thin loaves, then form two plaits of bread using three of the small loaves for each. Let them leaven - until it doubles in volume - in 2 loaf pans lined with baking paper. Brush the plaits with seed oil and bake at 180°C (356°F) for approximately 20-25 minutes until golden brown.
Serve: Remove the bread from the pans and slice it when cold. Serve plain, or use it to accompany jams, marmalades and soft cheeses.
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