Recipes

Renetta apple bread

Renetta Melinda

The taste of wellness

Required

3

Renetta apples are the queen of baking. Besides maintaining the correct texture when mixed into the dough, they guarantee the healthy action of their antioxidant polyphenols even after baking.


STEP 1

Peel, core and dice the apples approximately 1×1 cm.

STEP 2

Place the diced apples on wax paper, sprinkle with the cinnamon and bake at 150°C for 1 hour, then place aside and let cool down. Melt the yeast in 100 g of water. Sift the flour into a bowl, make a fountain, pour in the centre the malt and the yeast, and knead.

STEP 3

Add the oil and the water to obtain a soft and elastic dough. Add the salt only at the end of the kneading. Wrap the dough in a cloth and let it rise until it doubles its volume. Now you can add the diced apples, after having kneaded the dough for a few more minutes. Let rise for another 40 minutes (the dough must rise to the edges of the bread mould). Bake at 180°C for 40 minutes. Serve with cold cuts.

Ingredients

3 Renetta
500 g All-purpose flour
8 g of barley malt
24 g yeast
30 g olive oil
100g water
16 g of salt
q.b. ground cinnamon to taste
cold cuts
Renetta apple bread
Preparation
120 minutes + 40 for baking
Servings
10
Difficulty
Medium
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