And, by request, a recipe:

Apple Butter Bread


1 1/3 c. water
3 T. vegetable oil (I used olive oil)
2/3 c. apple butter (you could use pumpkin butter or another butter for this as well, I imagine. Obviously, then change the name of the bread. *grin*)
1 1/2 T. sugar
1 tsp. salt
1 1/3 c. whole wheat flour
2 3/4 c. bread flour
2 tsp. yeast

For a bread machine:

Add ingredients in order, liquids first. Set on medium crust cycle, or dough cycle to form into loaves and bake in the oven. If you are using the dough cycle, you would then jump down to the second paragraph in the 'by hand' instructions.

By hand:

Add dry ingredients together in a large bowl. Make a well in the center, and then add wet ingredients, mixing from the center outward until you have a nice soft dough. Knead 7-10 minutes or until dough is soft and supple. This is not a stiff dough at all. Let rise until doubled in size, depending on the warmth, about 1 hour.

Gently 'punch' it down by removing the risen dough from the bowl and flattening it out on your baking surface. Then cut it in half, and form into loaves, or leave it as one large loaf. This really works well for freeform loaves. It's not the type of dough to spread out too terribly much. Actually, the next time I make this, I might do one big loaf and braid it. I think it would work well braided, too.

Let rise again, for about 30 minutes. Preheat oven to 425 degrees. Bake for 20 minutes or until bread is a nice golden brown and hollow sounding when tapped on the bottom. Let cool before cutting.

Makes one large loaf or two medium sized loaves.


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