Just a quick post tonight - hectic day, plus my old college is on University Challenge as I type! This is the bread that we ate with our roast chestnut soup. It's another Dan Lepard recipe from his How to Bake column in the Guardian. It's a yeasted bread but it had the texture of a soda bread (though perhaps I was tricked by the fact that it's baked in the same shape as a soda bread). Either way I wasn't complaining - I love soda bread, and I loved this bread too. It was nice and wholesome with the malted flour and seeds, but with a nice sweetness from the apple. It complemented the chestnut and apple soup too. The Scientist found it slightly doughy which was a shame - I could see what he meant and it probably needed slightly longer in the oven though it had even a bit more than its time because I was in the middle of a work task when the oven timer went off! I froze what we didn't eat with the soup and have been eating it as toast and sandwiches. I was sorry when it was all gone and will definitely make it again.
Apple bread with random counter-top accessories!Better go - my alma mater looks as though it needs all the support it can get!
Winter apple bread, recipe here
2 comments:
sounds delicious - just the thing to go with a chestnut soup - hope your pal does well in University Challenge!
Your bread looks gorgeous! I never really liked University Challenge, but I did like the tune :)
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