Phillip Burgess’ Bramley Apple Bread

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Directions

• Peel and core the apples, then cut into 2cm dice. Put in a frying pan with 25g of the butter and fry over a high heat for 2-3 minutes or until the apples are golden brown.
• Place the brown and white flour and salt in a large bowl. In a small pan, melt the remaining 75g of butter, then set aside to cool slightly.
• Place the easy blend yeast, caster sugar and melted butter in with the flour mixture. Add 175ml tepid water, a little at a time, and using your hands bring the flour mixture together to make a kneadable dough. Now add the cooled apple cubes.
• If the dough seems too dry and will not hold together, add a small amount of water. If it seems too wet, add a little more flour.
• On a lightly floured work surface, knead the dough for 10-15 minutes or until smooth and elastic. Put it back into the bowl, cover with lightly oiled cling film and place in a warm area until doubled in size, about 45 minutes.
• On a lightly floured surface, knead the apple dough again for about a minute. Divide into 4 pieces, shape into round loaves and place on a lightly oiled baking tray. Allow to prove for about 30 minutes then, using a pastry brush, glaze the loaves with the lightly whisked egg yolk. Bake in the oven at 180ºC/ fan 160ºC/ gas 4 for 35 minutes. Remove the loaves and tap on the bottom to make sure they sound hollow. If not, bake for a few more minutes.
• Transfer the apple loaves to a wire rack and leave to cool. Serve the apple bread with a cheeseboard, or slice and lightly toast the bread to accompany a home-made pork or duck terrine.