Cinnamon Apple Sourdough Flat Bread Recipes

APPLE CINNAMON SWIRL SOURDOUGH BREAD

Steps:

• Pull about 150g of unfed sourdough starter and place in a large container that has a lid (we use an ice cream pail). *If you are using fed sourdough starter skip to step 7, you will need appoximatly 1300g of fed sourdough for 2 standard loaves of bread.
• Feed starter equal parts by weight (150g) of flour and room temperature water to have approx 450g of starter.
• Place cover on container and let sit in a warm location for 12 hours.
• Feed equal parts by weight flour and temperature water again to have approximately 1350g of starter.
• Place cover on container and let sit in a warm location for 9-12 hours. Starter should be quite bubbly now. At this point remove 50g of starter to live for another loaf , feed equal parts flour and water, then place in the refrigerator in a glass jar with an airtight lid (this is where you get the 150g you start with for the next batch).
• Place the Kitchen-Aid mixer bowl on the scale and tare it. If not using a mixer us another large bowl.
• Add the starter to the mixer bowl, take note of the weight, then tare the scale.
• Add 4 parts flour for every 7 parts starter by weight. Hint: Multiply the starter weight by 0.5714 and that will give you the amount of flour to add.
• Add about 2 TBSP of salt. This doesn't have to be precise but should be close.
• Start mixer on lowest setting then add a small amount of water at a time. If not using a mixer use a wooden spoon or spatula and mix by hand as much as possible. Do this about 5-10 seconds apart and keep adding water little by little until dough comes together.
• Turn mixer up one more speed (2 on our Kitchen-Aid) and let mix about 10 minutes until dough looks smooth. If not using a mixer you will knead it by hand on a clean smooth surface (could take about 20-30 minutes). Dough should be extremely pliable and pass the "window pane" test where a piece of dough can be stretched where light can pass through it without breaking.
• Place a damp bread towel in a large bowl and move the dough to the bowl. Cover the dough with the extra from the towel and place plastic or a cover over it to keep things from drying out.
• Let sit and proof for 3-4 hours in a warm area.
• Grease 2 standard loaf pans with coconut oil and set aside. Prepare apples at this time.
• Remove dough from the bowl and divide in half. Roll and stretch each half out into a 9"x about 24" rectangle. Rub coconut oil between the palms of your hands to warm and on the dough. Sprinkle each with half the cinnamon sugar and diced/chopped apples. Carefully roll and place seam side down in greased loaf pans. *If making one plain you can knead and (shape into a log) the other half of the dough and just place it in the prepared pan.
• Cover pans with damp bread towels and let rise for about 3-4 hours (7 hours total from the time you made the dough) until about double in size.
• 1 hour before baking preheat oven at 400 degrees F. This so the rocks get hot so when they are squirted with water steam is released.
• Just before baking, score top of dough with relief marks using a sharp knife to assist in rising.
• Place pans on the top rack and quickly squirt water on the rocks to generate steam if using and close the door.
• Bake for 35-45 minutes until golden brown.
• Let cool for a minimum of 1 hour before cutting.
• Enjoy!

SAVORY APPLE NAAN FLATBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
• Cook bacon in a skillet over medium heat until crisp and browned, about 4 minutes. Remove with a slotted spoon to a paper towel to drain. Reserve the bacon grease in the skillet.
• Add apple and onion to the skillet and cook, stirring occasionally until soft, 8 to 10 minutes. Remove skillet from the heat and stir in the bacon. Sprinkle thyme over the apple mixture, and stir in balsamic vinegar. Taste and season with salt and pepper.
• Place naan on the prepared baking sheet and brush with olive oil. Spread the apple mixture evenly on top. Cover with Gruyere cheese.
• Bake in the preheated oven until naan is golden brown and cheese is melted, 10 to 12 minutes. Remove from oven, scatter a handful of arugula over the top, and serve immediately.

KAF SOURDOUGH CINNAMON APPLE FLATBREAD

Steps:

• Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, fairly soft dough.
• Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the topping.
• For the topping: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks.
• Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.
• Microwave the apples till they've softened, but still hold their shape. In our microwave here, that took about 9 minutes.
• Drain the apples, reserving the juice. Set them aside to cool while the dough is rising.
• Lightly grease an 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
• Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.) Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.
• Arrange the apple chunks atop the dough.
• Mix 1/4 cup of the reserved syrup with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon-sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples.
• Cover the bread, and let it rise for 1 hour, till it's nice and puffy. Towards the end of the rising time, preheat the oven to 425°F.
• Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.

CINNAMON-APPLE SOURDOUGH FLAT BREAD

Steps:

• Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, fairly soft dough.
• Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the topping.
• For the topping: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks.
• Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.
• Microwave the apples till they've softened, but still hold their shape. In our microwave here, that took about 9 minutes.
• Drain the apples, reserving the juice. Set them aside to cool while the dough is rising.
• Lightly spay with cooking spray a 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
• Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.) Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.
• Arrange the apple chunks atop the dough.
• Mix 1/4 cup of the reserved syrup with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon-sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples.
• Cover the bread, and let it rise for 1 hour, till it's nice and puffy. Towards the end of the rising time, preheat the oven to 425°F
• Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.

APPLESAUCE CINNAMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the flours, sugar, 1 teaspoon cinnamon, baking soda, salt, baking powder and nutmeg. In a small bowl, whisk the eggs, applesauce, oil and milk. Stir into dry ingredients just until moistened. , Transfer to a greased 9x5-in. loaf pan. Combine brown sugar and remaining 1/2 teaspoon cinnamon; sprinkle over the top. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack.Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.