Apple brioche bread mmm
Slices of this apple-filled brioche served with cups of freshly brewed French roast coffee sent our spirits overseas to a sidewalk table at a cafe in France.
Baking projects tend to be inspired by a single ingredient. Last week, two students gave me the biggest Granny Smith apples I have ever seen. They were a little bumped and bruised and seemed to be begging to be baked into something sweet. I remembered an apple brioche recipe I had wanted to try in one of the cookbooks we have in our library, Beth Hensperger’s Bread. Brioche is an egg-and-butter rich pastry-type bread dough which can be used in both savories and sweets. It produces a soft, moist bread and the dough is easy to make and easy to work with.
- 2 giant Granny Smith apples (or 4 regular-sized apples), peeled, cored and sliced into 1/4 inch pieces
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