Thursday, September 24, 2009

Apple Rosemary Tea Bread

As I mentioned in my previous post, I've declared it fall in the desert and I'm cooking as such. Apples are one of my favorite ingredients to use in fall cooking. I love making apple muffins, pies, crumbles, and even applesauce. I've got so many apple dishes planned for this fall, especially with Dorie Greenspan's amazing write up on apple desserts in this month's issue of Bon Appetit. I love all those sweet apple dishes, but I thought I'd mix it up a little by combining the apples with a more savory herb.

I really loved this bread. It had just the right amount of sweetness and a very interesting and unexpected flavor from the rosemary. It's especially wonderful with a little plain yogurt on top or drizzled with some warm honey.

Apple Rosemary Tea Bread
adapted from, The Martha Stewart Living Cookbook
4 TBSP plus 1 TBSP unsalted butter
1 c. all-purpose flour
1/2 c. whole-wheat flour
1/4 c. plus 1 TBSP milk
1/2 c. raisins (I used golden), chopped
2 apples, peeled, cored, and diced
1/2 c. plus 1 TBSP sugar
1 tsp. chopped fresh rosemary, plus more for garnish
2 tsp. baking powder
1/4 tsp. kosher salt
1 large egg
turbinado sugar, for dusting
baking or cooking spray

1. Preheat oven to 350 degrees F. With baking or cooking spray, generously spray three 5 1/2 x 2 1/2 x 2-inch loaf pans.

2. In a saucepan, heat milk over medium-high heat, bringing just to a boil. Remove from heat, add raisins. Stir in 4 TBSP butter and let cool.

3. Meanwhile, in a skillet over medium heat, melt the remaining butter. Add apples and cook with 1 TBSP sugar until the apples are glazed and soft, about three minutes. Stir in rosemary.

4. In a large bowl, sift flours, remaining sugar, baking powder, and salt to combine.

5. Whisk egg into cooled raisin mixture.

6. Add the diced apples to the dry ingredients, but don't combine. Pour raisin mixture over the dry and mix with a few quick strokes, until dry ingredients are just moistened. Be careful not to overmix.

7. Fill prepared pans three-quarters full. Place rosemary sprig on top and sprinkle with turbinado sugar, if desired. Bake until a toothpick inserted into the middle comes out clean, rotating pans halfway through baking, about 25-30 minutes. Transfer to a wire rack to cool.

One year ago: Ellie Krieger's healthy and simple sloppy joes


Katie said...

Wow! What an interesting but so beautifully feminine flavor combination!

arugulove said...

I think I need to make this today.

I bet it would be good with sage too.