BAKE 36 – SEPT. 12, 2020

Yeast Utilized: 1 tablespoon

I have apples! Many apples. More apples than I can eat, so I decided to make more apple fritter yeast bread. Got my milk and butter warming on the stove while I gathered dry ingredients and enjoyed the Behind the Bastards podcast.

Got stuff stirred together, mixed in, and did a bit of kneading.

I probably could/should have let it rise a bit longer, but I lost track of time because I was working on the filling!

I still do not have cornstarch, just like last time. My flaxseed alternate did not seem to work as well this time. I didn’t let it soak as long before adding, nor did I grind it as well. Still tastes good, but my filling was more soupy than syrupy.

I chose to make the recipe for the full two loaves, but I have only one loaf pan. Decided to try making the other “loaf” in a muffin tin.

I left the “muffins” in for only 20 minutes while the loaf went the full 35. Not structurally sound, but very delicious.

To the next bake—–>