Autumn Apple Bread
When I woke up this morning I found cool Autumn at my door. It was about 6 o’clock and I opened all the windows, inviting the crisp breeze in, and as the smell of sunrise drifted by I felt all the tension from the past weeks easing away. Then I decided to bake, and I knew exactly what would manifest in my oven today: Apple Bread. With apples coming into season and Rosh HaShanah right around the bend, this warm, aromatic bread filled with diced apples felt like the ideal way to welcome Autumn. It is not a sweet bread (though you could make it so if you upped the amount of sugar), so I most often enjoy it with a strong slice of sharp white cheddar cheese or even as part of a grilled-cheese sandwich made with Gouda and mozzarella.
Apples play a significant symbolic role in Rosh HaShanah, which begins on Monday night (Sept 29th). They are dipped in honey, representing our hopes for a sweet new year, and they remind us of the verse from the Song of Songs, “under the apple tree I aroused your love.” In this way, eating apples also symbolizes our hope that God will look lovingly upon us. Last year I wrote about Rosh HaShanah and also shared my recipe for Apple-Honey Challah (a sweet bread), so if you want to learn more about the holiday please do visit the post. Reading through it this morning I realized there was one element I forgot to mention before, which is that Rosh HaShanah is traditionally thought to be the anniversary of the Creation of the world. It’s a time of new beginnings and looking forward, followed by the reflection and repentance of Yom Kippur. At this time of year it’s customary for Jewish people to greet each other with “Shana Tova Umetukeh,” which means “May you have a good and sweet New Year.” So to my Jewish friends among you “Shana Tovah Umetukah,” and to my non-Jewish friends, may the coming months be a blessing to you.
With apples, apples everywhere I’d like to share some apple lore with you:
- Though it’s commonly thought the forbidden fruit in Genesis was an apple, the fruit is never identified in the story. Eve may have eaten an apple, but figs, pomegranates and other tree fruits are equally plausible. Some historians believe the “apple tradition” emerged during the Renaissance, perhaps when painters added elements of Greek mythology to their depictions of biblical scenes.
- The “adams apple” in the human throat got its name from the Genesis story: it was believed a piece of the forbidden fruit became stuck in Adam’s throat.
- In Greek mythology, Gaia (Mother Earth) presented a tree with golden apples to Zeus and his bride Hera on their wedding day. Guarded by Ladon, a serpent who never slept, the apple tree was in the garden of the Hesperides, daughters of the Evening Star. Later during his Twelve Labors, Hercules was tasked with picking an apple from a tree in the center of the garden.
- According to Irish folklore, if an apple is peeled in one continuous ribbon and thrown over a woman’s shoulder, it will land in the shape of her future husband’s initials.
- In Arthurian legend, the mythical isle of Avalon is believed to be the ‘isle of apples’.
- In some places, bobbing for apples is a traditional Halloween activity. The game was popular at the court of King Henry VIII, where apples were associated with love or fertility – the first person to catch an apple would be the next one to marry.
- In the cider-producing areas of England the locals sometimes sing to trees in the apple orchards. According to tradition, “Apple Wassailing” guards against evil spirits and blesses the trees for a fruitful harvest. An old rhyme goes: “Wassaile the trees, that they may beare. You many a Plum and many a Peare: For more or lesse fruits they will bring, as you do give them Wassailing.” Wassailing also refers to the practice of door-to-door singing, as in Christmas carols. For instance: “Here we come a-wassailing among the leaves so green!”
Have a great week and don’t forget about the monthly book giveaway! September’s giveaway features 2 copies of The Sharper Your Knife, The Less You Cry, by Kathleen Flinn. August’s winner has been posted on the giveaway page, where you can learn more about this event. September’s winner will be posted on the giveaway page on October 1st.
Autumn Apple Bread (My Recipe)
Makes 1 9×5 inch loaf
Ingredients:
- 3 to 3 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 heaping tablespoon active dry yeast
- 1/2 tablespoon salt
- 2/3 cup warm milk
- 1/2 cup warm water
- 1 egg, at room temperature
- 3 tablespoons light brown sugar
- 1 tablespoon melted butter
- 1 1/2 cups apples, peeled and diced
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- Optional: 1/4 cup chopped walnuts or toasted hazelnuts (skins removed)
- 1 teaspoon olive oil
In a large bowl using a whisk or the paddle attachment of a heavy-duty electric mixer, combine the yeast, 1 tablespoon of brown sugar, warm water, warm milk and 1 cup of the all-purpose flour. Beat until smooth, about 30 seconds.
Allow the mixture to rest while you peel and dice the apples. Add the apples, walnuts or hazelnuts (if using), butter, salt, egg, cinnamon and nutmeg to the bowl. Add the remaining 2 tablespoons of brown sugar and the 1/2 cup whole-wheat flour. Mix well. Add the remaining AP flour 1/2 cup at a time, until a soft dough that just clears the sides of the bowl forms. If you are doing this by hand, you may need to switch to a wooden spoon.
Switch to the dough hook and knead for 4-5 minutes, adding additional AP flour 1/2 tablespoon at a time, if necessary, to prevent sticking. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 5-6 minutes. If any of the fruit falls out, simply push it back in. The dough is ready when it’s smooth to the touch and springs back when pressed. *Note: Although I generally use my stand mixer to knead my dough, I always turn it out onto a floured surface and finish the kneading by hand, for the last minute or so. It’s the best way to know when the dough has been kneaded enough. 
Grease a deep container with about 1/2 teaspoon of olive oil. Place the dough in the container, turning once to coat with the oil. Cover with plastic wrap and allow to rise at room temperature until doubled in bulk, about 2 hours.
Gently deflate the dough with your fingers and turn out onto a lightly floured surface. Divide into 3 equal portions, and roll each portion out into a smooth, thick strip about 15 inches long, with the ends slightly thinner than the middle. Lay these ropes side-by-side, not quite touching.
Beginning in the middle and working towards you, braid the lower half of the three ropes. To braid, alternately move the outside ropes over the one in the center – left over, right over, left over -until you come to the end. Now go to the other side of your working space and braid the other half, this time moving the outside ropes under the center one. Braid tightly – you don’t want any gaps. When you finish braiding each side crimp the tapered ends together, then tuck them under.
Using your hands, lightly grease a 9 x 5 inch loaf pan with about 1/2 teaspoon olive oil. Transfer the braid to the pan. Pat your hands on top of the braid so that any oil on your palms is transfered to the dough. Loosely cover with plastic wrap and allow to rise until the dough has doubled in bulk, about 45 minutes to 1 hour.
About 30 minutes before baking, preheat your oven to 350 degrees F.
Place the loaf pan on a rack in the center of the oven and bake for 40 to 50 minutes, or until browned and the loaf sounds hollow when you tap it with your fingers. Allow to cool for about 10 minutes, then transfer the bread to a cooling rack. Allow to cool completely before slicing.
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Yay! A new post! And a good reason to go to the apple orchard a mile or two from my house. Maybe I’ll bake my first loaf of bread this year. Shana Tova Umetukeh and love to you and the hubby
Maz » You are so awesome.
Shana Tovah Umetukah right back at ya! The hubby says hello.
This – the bread, the post – is so beautiful. I could, and probably will, reread this one a few times. Can’t wait to make your bread, too. How perfect with roasted butternut squash soup!
You are so talented!
Sandy S’s last blog post -> TWD: Dimply Plum Cake
Sandy S » Beautiful post? This is a beautiful comment! Thank you Sandy.
What a lovely looking bread! I’m debating making an apple bread myself. Now Im inspired. Ktiva vichatima tova and Shana Tova Umetuka!!
Chavi’s last blog post -> Pan de Calabaza- Sephardic Pumpkin Bread
Chavi » Thank you! I hope you do make an apple bread, I’m always looking for new recipes to try. Shana tovah!
Gorgeous! I just bought a batch of Mcintosh apples at the farmer’s market… this’d be a great reason to buy more
Tatiana’s last blog post -> Oh Me Oh Maia…
This looks so yummy and I love the idea of using this bread to make a grilled cheese sandwich…the perfect companion to a warm bowl of soup. Have a wonderful weekend and enjoy the fall weather!
I am so impressed that you got up early and baked.
That loaf is so BEAUTIFUL! I hope I get a chance to make it before Rosh HaShana!
Shana tova!
P.S. You could make your loaf shiny if you brushed beaten egg over it before baking. I always do that with challah.
Ooooohhh, that fall bread look fantastic! A tempting creation! I love this time of the year!
Cheers and have a good day,
Rosa
Rosa’s last blog post -> HAMBURGER BUNS – PAINS A HAMBURGERS
Hi Ari!
Apple bread looks delish! I have a definate thing for apples – it may border on an obsession, but that can’t be a bad thing can it! As a Pagan, we like to cut the apple in half horizontally to see the pentagram, sacred to Goddess – if you cut it vertically you’ll find a heart to show that Goddess always loves you!
Tala x
Tala’s last blog post -> Halloween Fashion…
That bread sounds fantastic! I love that it’s getting chilly and I’m getting back into baking! This will also really be easy to veganize!
Shellyfish’s last blog post -> My 100th Post & A Thank You Giveaway…
Merav » I do that with my challah too, but I wanted this loaf to look more rustic.
mmm this looks delicious!
Sara’s last blog post -> Where is the time going??
Shellyfish » You could probably replace the milk with olive oil and just omit the butter entirely. I’m curious to hear how you do it – let me know?
Tala » Ah yes, I’ve heard about the pentagram/apple connection! Very neat. It’s kinda like the pomegranate in Judaism, where the stem is said to represent the crown on top of torah scroll coverings and the seeds the 615 commandments.
Oh yes, autumn weather is in full-swing here!!
That Autumn Apple bread is positively gorgeous!!
WIshing you an early, sweet new year
VeggieGirl’s last blog post -> Edible (and Inedible) Goodies
tremendous recipe! i’m up to my ears in apples, and this sounds like a great place to put ‘em.
grace’s last blog post -> pea-brained
Well, I’m gonna do it. I’m going to make your honey vanilla challah for Rosh Hashanah. Question though, have you had any experience/success with refrigerating/freezing the dough and cooking later? Alternatively, if I cook the challah on Sunday, will it be OK for Monday night’s dinner?
Shana Tovah Umetukah!
Jendeis » That’s great! To answer your questions: I have had experience with refrigerating/freezing dough. Refrigeration can work if you don’t have the dough in the fridge for too long – 1 day max – and place it in a well-greased, air-tight container. Use olive oil (about 1 tsp) to great the container and turn the dough to make sure it’s coated. The container should be large since the dough will continue to rise until the yeast becomes cold and dormant. If you want to be extra careful, you can place a piece of saran wrap right on top of the dough before sealing the container.
I wouldn’t recommend freezing the dough since doing so will kill most of the yeast. You could compensate for this by doubling the amount of yeast in the recipe, but I wouldn’t advise it and anways you only need to extend the dough life by one day.
Finally, if you do decide to bake it on Sunday afternoon, yes, the challah will still be great on Monday evening.
If you decide to refrigerate the dough you’ll need to allow it to come to room temperature before braiding it and allowing it to rise (or allowing to rise for the first time, depending on when you paused the baking process.)
This bread sounds wonderful! I have apple trees in my backyard that I’ve been making applesauce out of and need more uses for!
brilynn’s last blog post -> I Miss You Cupcake
Marvellous bread. I must make bread at home; everybody talks it’s the most incredible things of the world, because it smells so good, tastes better and it’s easy. Your pictures are fantastic!!.
Mmm, it looks so lovely and perfect for autumn!
brilynn » How lucky are you to have an apple tree in your backyard?? Very.
Carlos Dube » Thank you Carlos!
Anita » Thanks Anita & congrats on your new book!
Mmm… looks delicious.
nik’s last blog post -> Guests
Shana Tovah Umetukah to you too!
I love the way you start your post it is very well written, I could actually picture you opening the windows, and feeling the autumn air.
Way to go Arielle!
cookingenthusiast’s last blog post -> Re: Slow Cooker
hmmmm…I can see bread in my future…
kerri’s last blog post ->
I grew up just outside of an apple orchard, so apples always mean fall to me!! This is a beautiful bread!
This looks delicious! I wish it was a bit more fall like out here, because I would love to smell this baking in my house while the air is crisp outside. Yum.
Rachel’s last blog post -> Splurge?
Looks good. Though if I try this I might add cinnamon and raisins as well.
Oh, I have to try this!
Shana Tovah Umetukah!
Paz
Paz’s last blog post -> Alton Brown’s Homemade Soft Pretzels
There is something about autumn that makes me so happy…maybe because I always love “back to school” time. This bread WOULD make a perfect grilled cheese…maybe with some delicious soup on the side? Perfect fall meal!
I loved this post! Thanks for all of the apple lore.
Lauren
Lauren’s last blog post -> Geek of the Week: Mind Mapping
This post was exactly what I needed to complete my day. I’m looking forward to trying this recipe out this weekend.
That bread looks delicious. Must go snack now.
And I love, love that book. It’s on my “to buy” list on GoodReads. Here’s to winning!
Shana Tova U’Metuka.
i love autumn and apples – thanks for the apple lore and recipe.
the bread looks delicious and is certainly a reason to get out and
pick some apples.
You read my mind, I was just thinking about making an apple challah for our dinner on Monday. This is stunning!
Zoë François’s last blog post -> Clean-out-the-fridge-lemon-curd-cheesecake-tart!
Yours is one of the first food blogs that I have come across since I am new to this community, and I have to tell you how beautiful your website is! That Apple Bread really caught my attention and it sounds so fabulous (and I have seen such great apples out there) that I am going to make it as soon as possible! And I really love what you had to say about Jewish culture as well. Thank you!
This looks awesome! And I bet it would be awesome with cheese, as you suggest. I can’t believe Rosh Hashana is almost here — where did the time go??
Dana’s last blog post -> I’m baaack!
The fall season may be one of my favorite times of the year. This bread is the perfect way to start my morning, toasting a nice thick slice and when warm and just this side of crisp, adding some fresh butter, just enough to cover to the edges! Hmmm. Accompanied by a steaming cup of coffee. That is my way of starting the day!
Wishing you and hubby a new year full of joy and abundant blessings.
I have never had an apple bread that wasn’t sweet! A Gouda grilled cheese on apple bread sounds lovely right now!
Reeni’s last blog post -> Garlic & Lemon Pasta… a recipe to keep the Halloween Vampires away
You made me feel like fall was on the way, and I love your blog posts about your religious holidays!
Madam Chow’s last blog post -> Book Review – “The Sharper Your Knife, the Less You Cry.â€
Reeni » You should try it, apple goes amazingly well with cheese!
Beautiful bread! “It is good.”
Can I be evil and put some bacon in that grilled apple bread and cheese sandwich?
Nate’s last blog post -> Charentais au Porto
Your opening paragraph is so vivid and alive it makes one want to go into the kitchen and bake this bread.
Cynthia’s last blog post -> Too much Liming
Zoë François » Thank you Zoë! That is high praise indeed coming from you.
Ashley » Welcome to the blogosphere! I’m so glad you dropped by – are you planning to start a site of your own soon?
Cynthia » Aw shucks, thank you.
Apples and cheddar are such a New England combination. I’d never seen cheese melted on apple pie before I moved here. I love all manner of apple breads, but few are as beautiful as yours.
Lydia (The Perfect Pantry)’s last blog post -> Ponzu sauce (Recipe: grilled chile-lime-ponzu chicken)
I wish autumn was at our door. It was 85 degrees here yesterday!!! At least the evenings are cooler.
Happy Rosh Hashanah… I miss celebrating the Jewish holidays (used to work at a Jewish school). Great recipe to celebrate!
RecipeGirl’s last blog post -> Caramel Apple Bars
Ariela -Thanks for the beautiful card! Wishing you, too, shana tova u’metuka. I miss you and will be thinking of you as I’m making applesauce later today. Some of your applelore might just turn up at my table tomorrow night…. Becky
Rabbi Rebecca Joseph’s last blog post -> One Honey of a Cake
i LOVE yeast breads with milk, and apples kneaded in just puts this bread over the top. MMmmmmm!
Shana Tova, Ari!
Marni’s last blog post -> Ganache-Filled Brown Sugar Bars
What a completely gorgeous bread! I especially like that it’s not too sweet, and the suggestion of serving it with cheese – brilliant combination of flavors! Thanks again for more inspiration and a reminder of the special moments in life.
Kathleen’s last blog post -> Bread book auctions
Ariela, What a beautiful loaf of of bread, the scent of it baking on a cool morning must have been wonderful! Having it with a slice of sharp white chedder has me dreaming of a piece!
Marie’s last blog post -> Lavash Crackers w/ Artichoke Salsa! Daring Bakers September Challenge
What an amazing sounding bread. Looks great.
peabody’s last blog post -> I was doing so good…
Beautiful post! Another reminder of how much I love your blog and style. I can’t wait to try a loaf of this bread – especially living up here in apple country and watching a gorgeous autumn unfold!
Rachel Morales’s last blog post -> Tea Time
Guh, that looks so excellent. I’m going to have to add that to my list of things to try!
Rachel Morales » You live in apple country eh? Lucky gal! We have an apple farm about 30 minutes away and spend many an afternoon there in the Autumn.
Marie » It was! I don’t think any home can smell better or feel homier than when bread is baking in the oven.
Kathleen » Thank you! There’s just something about apples that goes so well with cheese – it was one of my favorite snacks as a kid and I guess my preferences haven’t changed, lol. I’m more magnanimous now though, as evidenced by the fact that I let my husband have the last slice of this bread AND the last slice of cheese. That’s love.
Marni » I love breads made with milk too!
Rabbi Rebecca Joseph » Whoever is going to your dinner tonight is very lucky indeed! I miss you too and hope we can catch up next time you’re in NYC. *hugs*
This is the most awesome bread I see in a long time!
clumbsycookie’s last blog post -> Peanutella is so good I ate my spoons: Daring Baker’s Lavash!
Sounds and looks delicious – the perfect autumn recipe – thank you!
your bread looks fantastic. I think I will bake some this weekend
I’m going to an orchard festival this weekend–weather permitting–so an abundance of apple recipes is a very good thing!
Thank-you for telling us about the significance of apple and honey at Rosh HaShanah. I’ve always been curious but too embarrassed to ask!
This looks so yummy! Gotta try it soon.
Beautiful bread baby!
Steamy Kitchen » Thank you Jaden.
That’s high praise coming from a culinary goddess like you. All hail your steamy kitchen!
This recipe sounds absolutely delicious. I c an’t wait for a chance to try making this in my kitchen. thanks for postingT
NJ Guy’s last blog post -> Sea Isle City in the Fall
This recipe looks very tasty. I am sure that my sister,who makes the bread in this house, will love to make some!