Photo by Clay Spoon
Clay Spoon's Notes:
Expand3 ciopollini onions, or one medium yellow onion, chopped Ask a question about this ingredient
1/2 cup celery root, peeled and coarsely chopped, with several leaves, chopped (or 2 ribs of celery including any leaves, chopped) Ask a question about this ingredient
1 teaspoon fennel seeds Ask a question about this ingredient
1/2 cup sunchoke, peeled and chopped Ask a question about this ingredient
4 tablespoons unsalted butter, divided Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
6 fresh sage leaves, finely chopped Ask a question about this ingredient
1 cup turkey or low sodium chicken stock Ask a question about this ingredient
1 large egg Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
1 loaf Jim Lahey’s Apple Bread (recipe follows), cut into 1 inch cubes (about 5 cups – you may not need the whole loaf) Ask a question about this ingredient
2 cups bread flour Ask a question about this ingredient
2 tablespoons whole wheat flour Ask a question about this ingredient
3/4 cups Golden Delicious or Granny Smith apples, peeled and chopped into ¼ inch cubes Ask a question about this ingredient
3/4 cups dried apple slices, chopped into ¼ inch pieces Ask a question about this ingredient
1.5 teaspoons kosher salt Ask a question about this ingredient
1/2 teaspoon instant or other active dry yeast Ask a question about this ingredient
1 cup fresh apple cider Ask a question about this ingredient
Special Equipment: A large, 10 to 12 inch cast iron skillet (any skillet is fine, but the cast-iron gives a great flavor)
Ask a question about this stepFirst check that the bread cubes are very dry. Since the apple bread is moist, you may need to dry them out in the oven. Put the oven on low, spread the cubes on a baking sheet, and toast until dry.
Ask a question about this stepAfter the bread cubes are dried, preheat the oven to 350 degrees. Heat 2 tablespoons of butter and the oil together in a large cast-iron skillet over medium heat (I use a 12 inch Lodge cast-iron skillet). Add the onions, celery root, and fennel seeds and cook until soft, stirring occasionally, about 8 minutes. If the vegetables begin to burn, turn down the heat and continue to stir. Add the sunchokes, and continue to sauté for about 3 minutes. Lightly season with salt and pepper (about a teaspoon of salt, and 4 grinds of a pepper mill, but this will depend on your tastes and the saltiness of your stock).
Ask a question about this stepWhile the vegetables cook, transfer the bread cubes to a large bowl. Place the stock in a small pot and heat until just warmed. Remove from the heat and whisk in the egg, then pour over the bread.
Ask a question about this stepWhen the vegetables are done, take them off the heat and allow them to cool for a few minutes. Toss in with the bread mixture, combining until all of the ingredients are moistened with the stock mixture. Wipe out any burned bits from the skillet, and transfer everything back in. Dot the top with the remaining butter, and cover the skillet with foil. Bake for about 25 to 30 minutes, then remove the foil and bake for another 10 minutes, or until the top is golden. I serve it right out of the skillet.
Ask a question about this stepFor the Apple Bread : This recipe is adapted from Jim Lahey’s Apple Bread, published in My Bread. I have tweaked the amounts of flour, salt, and yeast to get the optimum loaf.
Ask a question about this stepSpecial Equipment A large casserole dish (about 5 quarts) with a lid
Ask a question about this stepFirst, stir together the flours, all of the apples, salt and yeast in a medium bowl. A big Pyrex measuring cup is great for this.
Ask a question about this stepPour in the apple cider or juice, and mix with a wooden spoon until a shaggy dough forms, about 30 seconds. You can do this with your hand. The dough will not be perfectly uniform, but don’t worry as long as it is well mixed.
Ask a question about this stepCover the bowl with plastic wrap, and allow to sit at room temperature until more than doubled in size, 12 to 18 hours. The long fermentation is what makes this bread so flavorful. If your kitchen is cold, it may need even longer.
Ask a question about this stepWhen the rise is finished, spread a good amount of flour on a work surface and scrape the dough out in one piece. The dough will spread; with floured hands, nudge the blob into a round form.
Ask a question about this stepGently transfer the dough to a piece of parchment paper dusted with flour. Dust the top of the dough with flour, cover with a piece of plastic wrap, and allow to rest for 1 to 2 more hours or until almost doubles. It is ready when it no longer springs back when poked.
Ask a question about this stepHalf an hour before the second rise is up, preheat your oven to 475 degrees. Place a large casserole dish with a lid in the oven.
Ask a question about this stepRemove the casserole from the oven using potholders, and carefully invert the dough into the pot. Cover, and bake for about 35 to 40 minutes. Check the bread – depending on your oven, you can now remove the lid and allow to brown for a little longer until golden brown on top. Check frequently as the apples may burn.
Ask a question about this stepCarefully flip the bread out onto a cooling rack, and cool completely.
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