Rosemary Almond Cider Bread

Is it fall where you are yet? Montana got snow on Sunday, so I guess that means it’s fall now. Hopefully the 60s of this week are not just a fluke and we have some crisp weather the rest of the month. Perfect weather for baking and soups and reading a good book. Typically October means two things: Oktoberfest and Halloween. Not being much of a fan of either, usually I ignore most of the month’s festivities in favor of prime running season. This year I’m doing both, with a half marathon this coming Sunday and a new Oktobeerbreadfest series starting today.

Rosemary Almond Cider Bread {{Baking Bytes}}

 

Despite my failure to find a beer I’ll drink solo (granted, I’ve not tried very hard), the hard cider scene is definitely my thing. We only have one cidery here in Bozeman, but there’s a few throughout the state and with Montana Cider Week slowly catching on, I decided to celebrate the first of the series with a cider bread instead of a beer bread. (For you beer bread lovers, the remaining weeks will be more your thing.)

Rosemary Almond Cider Bread {{Baking Bytes}}

You may remember some previous iterations of cider bread, as a standalone and part of my grilled cheese series this spring. This particular recipe is closer to the latter, in that I wanted to keep it as savory as possible. With the seasons usually revolving around plenty of sugar, an easy and relevant but still savory bread is perfect to start your day or accompany your favorite soups. If rosemary isn’t your thing, thyme or sage would be delicious substitutions.

Rosemary Almond Cider Bread {{Baking Bytes}}

A dry cider and little to no added sugar keeps this bread pretty neutral. For a twist, I used almond flour instead of white flour. This adds a slightly nutty note and results in a vaguely more moist bread, but pairs beautifully with the apple flavor. Stirring in a grated apple and a bit of rosemary adds a little something without being overpowering. The flavors are prominent enough to stand on their own yet also delicious alongside any number of fall soups and stews, especially those with an apple note. An apple pumpkin butternut squash soup and this bread would be a match made in delicious, delicious heaven.

Rosemary Almond Cider Bread {{Baking Bytes}}

Sweet-adjacent from the almonds and apples but definitely not a sweet bread, I’m sure this one will be a fairly regular appearance in my bread adventures. Excellent as toast with butter and/or your favorite jam, or bust out some Brie for a grown-up grilled cheese. Cream cheese or chèvre with apple and turkey would also be a lovely sandwich, cold or hot.

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Sprinkled with sliced almonds and extra rosemary, this bread is as pretty as it is delicious. Celebrate cider week from the comfort of your own home with this easy and delicious bread. And check back each week this month for a brand new recipe for your fall bread needs.

Rosemary Almond Cider Bread

Makes one standard loaf

Ingredients

1 3/4 cups superfine almond flour
1 1/2 cups whole wheat flour
4 1/2 tsp baking powder
1 – 2 Tbsp brown sugar (optional)
2 tsp dried (whole) rosemary, plus more for garnish
1 1/2 tsp salt

1 medium apple, grated, and excess moisture squeezed out1
12 oz dry hard cider

1 Tbsp sliced almonds, to garnish (optional)

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×5″ loaf pan and set aside.
  2. In a medium bowl whisk together dry ingredients until the flours are no longer lumpy.
  3. Add remaining ingredients, and stir until well combined.
  4. Spread evenly into prepared pan, then top with almonds and an extra pinch of rosemary, if desired.
  5. Bake 55-60 minutes.
  6. Let cool about ten minutes in the pan, then remove to a wire rack to cool completely.
  7. Excellent solo or with your favorite soup. Store leftovers on the counter in an airtight container or wrapped in plastic wrap.

Notes

I never peel/core my apple but you can if you want. Otherwise, just wash it well and ensure there are no seeds in the pile after grating. Use a thin cloth or a couple of paper towels to squeeze out the excess moisture before adding to your bowl.

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Apple Gouda Grilled Cheese

Welcome to April! Remember when I said Montana springs are a bit wintery? It is literally 12 degrees as I write this (Fahrenheit, in case you’re reading from a sane country). Good thing it’s perfect grilled cheese weather.

Last year I discovered that not only is April 12 my dad’s birthday, but it is National Grilled Cheese Day, and April is National Grilled Cheese Month. This inspired a delightful series of posts and I’m back with four all-new flavors for this year – check back weekly for each new addition.

Apple Gouda Grilled Cheese {{Baking Bytes}}

Starting off the series is a traditional pairing, apple and gouda, with a twist – apple cider bread. Inspired by my beer bread recipe, I substituted hard cider in the bread with great success last fall. For this sandwich, I nixed the Brie and also the sugar since all I had around was a pretty sweet bottle of Angry Orchard. If you’re using a dry cider, as I recommend, feel free to leave that bit of sugar in there; it adds a touch of caramel flavor to the bread.

Apple Gouda Grilled Cheese {{Baking Bytes}}

There are many grilled cheeses on the internet that call for apple, but most of them do not suggest you roast the apples first. I think this is a mistake as apples take much longer to cook than bread or cheese, and it will result in a possibly cold but definitely crunchy apple in the middle. If that’s what you’re going for (like if it’s not twelve degrees at your house) by all means skip the apple roasting step. For a softer, cozier, and more cohesive apple and cheese experience, pop the apples in the oven for a bit while you slice your bread and cheese and get them warm and tender.

Apple Gouda Grilled Cheese {{Baking Bytes}}

Rich Gouda and sweet apples are a wonderful match as is, but the cider bread adds a brand new twist and a delicious savory dimension. The bread is a critical component of the Grilled Cheese Experience™ and not to be overlooked. However, if you don’t want to plan a day ahead to make a batch of bread, sourdough would be an acceptable substitution.

I always cook my grilled cheese open face and then sandwich them at the end – this allows the fillings to melt more evenly and more quickly but it does take up more space. If you’re cooking for a crowd, layer all the fillings on one slice of bread and cook those with the lid on until mostly warmed and the bread is golden, then top with your second slice and flip to finish them out.

Apple Gouda Grilled Cheese {{Baking Bytes}}

Get out your frying pans and prepare yourselves for some new adventures in grilled cheese. Be sure to let me know how yours turn out!

Apple Gouda Grilled Cheese
Makes one sandwich

Ingredients

2 slices apple cider bread (I recommend using a dry cider and no Brie)
2-3 thin slices Gouda
1 small Granny Smith apple

olive oil or butter

Directions

  1. Preheat oven to 400 degrees1. Line a baking sheet with silicon mat or parchment paper.
  2. Peel (optional), core, and thinly slice apple.
  3. Arrange apple slices in a single layer on prepared baking sheet, and bake until fork tender, 10-20 minutes depending on thickness.
  4. In a medium frying pan (with lid!) over low-medium heat, warm the oil or butter.
  5. Arrange both slices of bread in the pan, and top each with half the Gouda.
  6. Place the lid on the pan and gently cook until cheese is warm (Gouda does not always get as melty in appearance as other cheeses) and bread is golden brown.
  7. Layer warm apple2 on one of the bread slices (if your apple isn’t just out of the oven, you can add it at the same time as the cheese to warm.)
  8. Flip the slice without apples on top of the other (cheese sides together) and cook for 30-60 seconds more.
  9. Serve immediately; goes great with a hard cider!

Notes

You can also use the broiler, but lower the oven rack below center and pay close attention so they don’t get crisp.

You will have leftover apple but it makes a great snack with a sprinkle of cinnamon, or is perfect for tomorrow’s oatmeal.

Apple Cranberry Pie

If you’ve been eagerly awaiting the pie the inspired the apple cranberry sauce from two weeks ago…this is it. You’re welcome.

For the past couple of years, M and I have attended a huge potluck feast rather than having a tiny Thanksgiving all to ourselves. This is fantastic for being able to eat many different dishes without having to cook them all, but does have the downside of often eating things at room temperature, regardless of what their ideal temp might be. There are always numerous pies in many different flavors, and going home hungry is pretty much impossible. I usually contribute to the event with homemade dinner rolls, but I may switch it up this year.

Despite the multitude of desserts, I always personally bake pies just for the two of us. M doesn’t get excited about pumpkin pie (weirdo) and apple is typically his flavor of choice. Last year, I found an apple cranberry pie that sounds amazing, and, (with M’s blessing), opted to make that instead. I don’t hate plain apple pie by any means, but there are many other flavors I consider to be much more enticing.

I will never give up my pumpkin pie, but for a fresh flavor, this might be a new fall favorite. Traditional apple and cozy spices are complemented perfectly by the tart cranberries. It lends a more complex profile without being overwhelming, and still works just as well for both dessert and breakfast as your traditional apple. I’ve always been partial to the more tart fruits, and the addition of cranberries here is a wonderful update. A little almond extract completes the whole experience.

As a bonus, the cranberries also add some beautiful color to your place. Bright red cranberries make the dessert table more festive both in flavor and presentation, and you can really up the ante with some fun pie crust cutters. Arranging leaves is way less tedious than a lattice crust, and even more impressive looking; a win-win situation in my book. Paired with homemade cinnamon ice cream or cinnamon whipped cream (recipe included), the tart pie and creamy topping are a perfect end to any fall day.

If you’re looking for a way to add some flair to the table this year, look no further than this pie. It’s sure to be a hit, and maybe even a new holiday tradition.

Apple Cranberry Pie

Adapted from Sally’s Baking Addiction
Makes one standard pie

Ingredients

pastry for a double-crust pie

3 large apples, cored, peeled, and sliced thinly
1 1/2 cups fresh cranberries
3/4 cup sugar
2 Tablespoons cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tsp almond extract

optional crust topping
1 Tbsp sugar
1 tsp cinnamon

cinnamon whipped cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, combine apples, cranberries, sugar, cornstarch, spices, and extract. Let rest for at least 10 minutes.
  3. Roll out half your pie crust into a circle (as close as you can), then gently drape into the bottom of your pie dish. Trim edges to a half inch or so wider than the plate.
  4. Gently spoon your filling into the crust, using a slotted spoon to avoid the excess liquid.
  5. Roll out your remaining crust and arrange on top of the filling however you like (I used pie crust cutters for the shapes here), pinching together any seams. For bonus presentation points, crimp edges with your fingers or a fork, or arrange cutouts along the edge. If you do a full crust on top, cut a few vents for steam to escape.
  6. In a small container, stir or shake remaining cinnamon and sugar together. Sprinkle evenly on top of the pie (I use an empty spice container.)
  7. Bake for 20 minutes, then reduce the heat to 350 degrees Fahrenheit and continue to bake for an additional 30 minutes, or until crust is golden and filling is bubbly. If necessary, tent the pie with foil to avoid over-browning the crust.
  8. Let pie cool on the counter for at least three hours.
  9. Just before serving1, make the whipped cream. Using a hand-held or stand mixer, whip cream in a large bowl until soft peaks form.
  10. Add in sugar, vanilla, and cinnamon, and continue to whip to desired consistency.
  11. Serve pie at room temp, topped with cinnamon whipped cream or cinnamon ice cream. (Or your favorite vegan alternative.)
  12. Store leftovers in the refrigerator, covered with plastic wrap or foil.

Notes

You can make the whipped cream ahead of time and store it in the fridge, but you may want to whip it again just a bit before serving as it tends to loosen over time. It only takes a couple of minutes so I typically just make it on demand.

Apple Cranberry Sauce

Likely from here through Christmas my posts will be pretty seasonal, but also more abundant. Hope you enjoy the plethora of holiday options!

Of all the dishes weighing down a typical Thanksgiving table, cranberry sauce is one of my favorites. I love all the more sour berries and a nice tart cranberry sauce is a lovely addition of color and flavor to my plate. As a kid I’d often take seconds and thirds just of cranberry sauce, and adult me is not much different. The perfect cranberry sauce is different for everyone, and the key to happiness is making it yourself so it’s just right. Maybe you’ve always been an out of the can sort of person (no judgements!) but I encourage you to try the from-scratch version this year.

Cranberry sauce is one of those things I’m absurdly picky about, and it’s rare that someone else’s recipe really strikes my fancy. I need all the cinnamon and none of the orange, thick and chunky and not too sweet. I’m not sure why orange became the traditional flavor pairing, but I personally think it too easily overpowers the rest of the flavors.

Inspired by a pie last year (check back in two weeks for that), I tried utilizing apple instead. It complements the tart cranberry perfectly, without becoming a prominent flavor. Instead of it being an obvious addition, the apple blends more smoothly into the whole profile, adding a little something without necessarily being able to pinpoint it.

I added a smidge of almond extract to round out the holiday experience, but you can certainly use vanilla if you prefer. Almond is a nice twist on tradition without straying too far from comfy, and I often utilize it in fruit pies in lieu of (or addition to) vanilla extract.

This is definitely my new go-to cranberry sauce recipe, and I’m already looking forward to making it again in a few weeks. It’s excellent both chilled and warm, resulting it an excellent make-ahead recipe. Large enough to share or to enjoy copious leftovers, so long as everyone doesn’t serve themselves the same heaping amount I tend towards.

If for some reason you’re hesitant on the apple, or want to keep to a more traditional flavor, just leave that out. It’ll still be an excellent spiced cranberry sauce with a little almond boost.

Apple Cranberry Sauce

Makes about 2.5 cups

Ingredients

3 cups fresh cranberries
1 medium apple, grated
1/2 cup sugar
1/2 cup water

1/2 tsp cinnamon (or one stick), to taste
1/2 tsp allspice
1/4 tsp nutmeg

1/4 tsp almond extract (or vanilla)

Directions

  1. In a medium saucepan, stir together cranberries, apple, sugar, and water.
  2. Bring to a boil over medium heat, then reduce to a simmer.
  3. Stir in cinnamon, allspice, and nutmeg, and let simmer for about 10 minutes. Cranberries should be a mixture of burst and whole.
  4. Remove from heat and discard the cinnamon stick.
  5. Stir in almond extract and, if desired, use a fork or a silly egg salad masher to mash the cranberries to your desired texture. (I like mine chunky but all burst, so I mash mine pretty well.)
  6. Allow to cool briefly before serving, optionally garnished with sliced almonds.

Apple Cider Brie Bread

Montana continues to torment me with gorgeous days in the 40s before it kicks back up to nearly 70 again. I am ready for soup and sweaters, dangit. Fortunately this recipe is delicious independent of outdoor temps, so we can enjoy it all year round.

I’ve been making whole wheat beer bread for years, largely as way to use up beer taking up space since I don’t care for it in beverage form. Last year while planning my April grilled cheese series, I debated an apple and cheese combination but ultimately went in another direction. (I may revisit this series next April, stay tuned.) However, it reminded me of the perfect pairing of apple and brie, and it stuck in my mind as something to work in another area. With a garage overwhelmed with hard ciders (I am really bad at drinking, guys) and no reason any beer-esque beverage shouldn’t work, I modified it to utilize some of those bottles.

My test batch I made exactly as one would with regular beer (well, with less sugar), and was surprised at how much I loved it. With a much more subtle taste than a beer bread, it makes a great side dish for anything where you are looking for a more neutral flavor. Goes great with chicken soup, tomato soup, or anything you’d normally pair with beer bread. If I’m honest, I make this version a lot more often than the beer version, just because it’s so much more versatile in its complements.

However I felt I could improve the individual bread experience, and set out to do just that. With the addition of grated apple and diced Brie, it turns the bread into something to enjoy all by itself. It’s a wonderful breakfast or afternoon snack, and is delicious toasted and plain, or with a light spread of tart jam or peanut butter. Unlike beer bread, this version also pairs well with tea, which is nice for those of us that don’t drink coffee late in the day (or at all…weirdos).

So whether autumn has truly arrived or not, comfort yourself with a tasty batch of cider bread, and toast (wink wink) to the new season.

Apple Cider Brie Bread

Adapted from Whole Wheat Beer Bread
Makes one 9×5″ loaf

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 tsp baking powder
1 1/2 tsp salt
2 Tbsp brown sugar

1 (12 oz) can or bottle hard cider

1 medium apple, grated (no need to core or peel; just pick out the seeds while you’re grating)
4 oz Brie cheese, diced (leave out to keep vegan)

Directions

  1. Preheat oven to 350 degrees Fahrenheit and lightly grease a 9×5″ loaf pan.
  2. In a large mixing bowl, whisk together all the dry ingredients.
  3. Pour in the cider and stir until completely combined.
  4. Gently fold in apple and cheese.
  5. Scrape into the prepared pan, smoothing the top as best you can.
  6. Bake 50-60 minutes, or until a toothpick inserted into the center comes out crumb-free.
  7. Let cool at least 15 minutes before slicing. Excellent solo or lightly toasted and spread with a tart jam.