Preparation:
Place the water (110 degrees F) in a large mixing bowl and add just a pinch
of sugar. Sprinkle the yeast over the top, do not stir, and let set for
approximately 10 minutes until the yeast is good and foamy. Add the apple
juice, eggs, sugar, salt, shortening and cinnamon. Gradually begin to add
the flour, incorporating it with your hands or with a stiff wooden spoon.
Continue to add the flour until the dough pulls away from the sides of the
bowl. Empty the dough onto a floured work surface and knead the dough for
approximately 10 - 15 minutes until the dough is smooth, adding more flour as
is necessary to prevent sticking. Knead in the chopped apples near the end
so as not to mash them too badly.
Place the dough in an oiled bowl, cover with a damp tea towel and let rise
until doubled in volume, approximately 2 hours. Knock back and place in tins
or shape as desired. Let rise again until doubled, this time approximately
45 minutes to one hour. Bake at 375 degrees for 35 minutes, until bread
sounds hollow when tapped on the bottom.
Makes 2 loaves |
