apple and maple syrup bread

I don't have an airing cupboard for proving, instead I have a cheap bread machine (£20) and just use the dough setting.

500g malted brown flour

7g dried yeast

7g sea salt

300ml lukewarm water

1 crisp apple

maple syrup

  • Pop all the ingredients except for the apple and maple syrup into a bread machine on the dough setting.
  • At the end of the programme, punch down the bread and knead on a floured surfaced.
  • Chop up the apple and fold into the dough. 
  • Shape and place on a baking tray sprinkled with polenta. 
  • Brush the bread with oil and leave to rise for a second time, until the dough is around double in height. Around 1 will depend on the season and warmth of your kitchen.
  • Preheat the oven to gas mark 7 and place a roasting tin with water on the bottom.
  • When risen bake the bread for around 30 minutes. I usually rotate the tray 180 degrees midway through.
  • At the end of baking time tap the base, it will sound hollow when baked through. I then tend to turn my bread upside down and bake for a further 5 minutes, to ensure a nice firm base.
  • Remove from the oven and place on a wire rack.
  • Brush liberally with the maple syrup.
  • Even though it will be tempting to scoff straight away, leave to cool on the wire rack to allow the proteins in the bread to relax.

Delicious with pâté and cheese.