Sunday, March 3, 2013

My attempt at Great Harvest's Apple Scrapple

In college, there's a fantastic bread shop called Great Harvest located just north of campus. I never visited because bread is a big weakness for me so I don't buy/make it often, but my old roommate Hannah used to pick up loaves all the time and share with us. My hands down fave is the apple scrapple. It's like a yeasty version of coffee cake, and the juxtaposition of the crumbly topping with the chewy bread creates such a great texture contrast.
  

Now that I'm no longer in the area and since I haven't made bread in awhile, I figured that it's about time for me to try and dupe their recipe. I searched online and found one from Bakelist, but the recipe called for way too much butter, and one from The Fresh Loaf, but the listed measurements were confusing. So I decided to use a basic bread recipe, and borrow suggestions for add-ins/toppings from the blogs that I found. The outcome wasn't spot on but still surprisingly close, and the bread was polished off pretty quickly.

GREAT HARVEST'S APPLE SCRAPPLE
Very loosely adapted from The Fresh Loaf

Ingredients
  • 1 cup milk
  • 4 Tbsp melted butter
  • 1 egg
  • 1/4 cup sugar
  • 1 1/8 tsp salt
  • 3 cups flour
  • 1 1/2 tsp yeast
  • 1/2 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla
  • 2 dried figs, diced
  • 1 granny smith apple

Preheat oven to 350F. Knead together the listed ingredients (minus the apple). I used the dough cycle on my bread machine to do the work for me :DD

Dice the apple and microwave for three minutes and let cool for a few minutes.

This is what the dough should look like after kneading. Gently knead in the apple pieces and let rise for 20 minutes. Flatten, reshape, and let rise for 20 minutes, then repeat one more time.

TOPPING

Ingredients:
  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup slightly melted butter

Mix the topping ingredients in a small bowl.

Transfer bread to a greased baking pan (I used springform) and flatten. Cover with topping and slash the top with an X. Bake for 45 minutes, rotating pan at 25 minutes to ensure even baking.

I promise that it's tastier than it looks...

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