Читать книгу The Clueless Baker - Evelyn Raab - Страница 32

Crummy Apple Bread

Make this crumble-topped loaf on a crisp fall afternoon. Not only does it taste delicious, but it will also make your house smell great while it’s baking. Bonus.

2 cups (500 ml) all-purpose flour

2 tsp. (10 ml) baking powder

½ tsp. (2 ml) baking soda

1 cup (250 ml) granulated sugar

½ cup (125 ml) vegetable oil

2 eggs

2 tsp. (10 ml) vanilla extract

2 cups (500 ml) peeled, chopped apples (2 to 3 medium apples)

½ cup (125 ml) chopped walnuts

½ cup (125 ml) All-Purpose Crumble Topping (page 182)

Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.

In a large mixing bowl, stir together the flour, baking powder and baking soda.

In a mixing bowl, whisk together the sugar, vegetable oil, eggs and vanilla until well blended and smooth. Add this to the flour mixture, stirring just until the dry ingredients are combined. Dump in the chopped apples and the walnuts, and stir just to mix.

Pour batter into the prepared loaf pan and sprinkle the top evenly with the crumble topping mixture. Bake for 60 to 70 minutes, until the crumble topping is golden brown and the loaf passes the toothpick test (page 23). Remove from the pan and let cool completely before attempting to slice it.

Makes 1 crummy 9 x 5-inch (23 x 13 cm) loaf.

Whole Wheat Positive

You can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Start with a small proportion, and if you like the result, you can use more whole wheat flour next time.