Best 4 Sourdough Apple Almond Raisin Bread Recipes

APPLE-ALMOND-RAISIN QUICK BREAD WITH BROWN BUTTER GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• When the bread is cool, stir the confectioners' sugar and milk together in a small bowl. Put the butter in a small pan over low heat and cook until brown. Whisk the brown butter into the sugar mixture until smooth. Use immediately.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

APPLE ALMOND RAISIN SOURDOUGH BABKA

Steps:

• Dough Mixing & Bulk Fermentation
• In a large bowl, mix together the flours, water, starter, and salt. Knead the dough by hand for a few minutes. If the dough is too wet to knead, add a little more flour.
• Cover and let the dough rest for about 30 minutes, and then stretch and fold the dough, going around the bowl several times until the dough is tighter. Click here to see a video of stretching and folding, as well as other forms of gluten development. You can do more stretching and folding after another 20-30 minute rest, but the dough will likely be quite strong after just one round.
• Let the dough ferment until it's puffy and expanded by about 75%. For my dough, this was about 7.5 hours at 78F room temperature.
• At this point you can chill the dough for several hours or overnight, which may make it easier to shape, or simply proceed to the next step.
• Filling Prep
• Peel and core two apples. Thinly slice one of the apples and set aside for now. Cut the other apple into chunks for the next step.
• Combine all the filling ingredients (minus the apple slices) in a food processor and blend until you have a thick paste.
• Babka Shaping (see the Photo Gallery below)
• Scrape your fermented dough out onto a heavily floured countertop and roll it into a rectangular sheet that's about 3/8" thick.
• Spread the filling on the dough with an offset spatula, and then layer the apple slices on top of the filling.
• Roll the dough into a long tube, and rest the tube on its seam while you lightly grease a loaf pan.
• Reposition the tube so the seam is facing up and centered. With a serrated knife, cut the tube in half, lengthwise and more or less along the seam. (This is so you don't have a loose strip of cut dough.)
• Cross the two strands of dough at their center points, and then twist the strands around one another on both sides of the center.
• Using your hand and a bench knife, scrunch the long twist to be shorter, place it in the loaf pan, and cover.
• Final Proof & Baking
• Let the babka dough proof for 1-2 hours or until it has expanded and is puffier. In a medium USA pan the center of the dough will crest over the edges of the pan.
• Preheat your oven to 350F for at least 15 minutes.
• Load the pan into the oven on the middle rack and bake for about 1 hour and 20 minutes, or until the temperature of the center of the dough is over 190F. Cover the dough with a foil tent after about 50 minutes so the top doesn't burn.
• Syrup Drizzle
• In a small saucepan, combine the water, sugar, and rum. Bring to a simmer and stir until the sugar is completely dissolved.
• When the babka is finished baking, remove the loaf pan from the oven and immediately poke holes in the babka with a skewer and then pour the syrup onto it.
• Leave the babka in the pan for about a half hour to absorb the syrup, and then transfer it to a cooling rack.
• Storage
• Once it is completely cool, wrap the babka in plastic or place it in a tightly covered container. The babka can be stored at room temperature for about a week. Babkas also freeze well (wrap tightly in plastic and then in foil).

SOURDOUGH STUFFING WITH SAUSAGE, APPLES, AND GOLDEN RAISINS

Steps:

• Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
• Sautésausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
• Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
• Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Position rack in center of oven and preheat to 350°F. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

SOURDOUGH, APPLE AND ALMOND DRESSING

Steps:

• Preheat oven to 350°F. Cook bread cubes in large roasting pan until crisp, about 20 minutes. Transfer to very large bowl.
• Butter 3-quart baking dish. Melt butter in large skillet over medium heat. Add bacon; sauté until golden, about 8 minutes. Add onions and celery; sauté until crisp-tender, about 5 minutes. Add apples; sauté 2 minutes. Add mixture to bread. Add nuts and herbs. Season with salt and pepper. (Can be made 1 day ahead; chill.)
• Preheat oven to 425°F. Mix eggs into dressing. Add enough stock to moisten. Spoon into baking dish. Cover; bake 20 minutes. Uncover; bake until top is crisp, about 20 minutes longer.