Apple and Cinnamon Bread

I picked this Wessex Mill flour up in a local farm shop, it’s not milled locally but it smells amazing! It’s literally a strong bread flour with cinnamon, dried apple pieces and dried apple powder. 

I was up stupidly early this morning.  I cut off a slice, before resolutely slumping myself in front of my laptop for the frenzy that was about to ensue at 9am.  Glastonbury ticket sale day.  

Ingredients

500gr of apple and cinnamon flour

7gr  dried packet yeast or the fresh equivalent

1tsp salt

1tsp golden caster sugar

2tbsp olive oil (or melted butter)

320ml lukewarm water

Method

1, Mix the dry ingredients together well and stir in the olive oil, quickly add the water and bring together to form a dough

2, Turn onto lightly floured surface and knead until smooth and elastic

3, Pop the dough into a lightly oiled bowl, cover with cling film and leave somewhere warm for 1-2 hours until the dough has doubled in size.

4, Turn the dough back out onto a floured surface and knock it back with your fist.  Give it another quick knead, only for a couple of minutes.

5, Line or grease a 900gr loaf tin and pop the dough inside.  Cover that with greased cling film and return to a warm place until it has filled the loaf tin nicely.

6, Preheat oven to 220o/c and bake for 20-25mins until golden and when the bottom of the loaf is tapped is should sound hollow. 

(We got our Glastonbury tickets by the way... After three hours... Phew!)