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1

You won't get apple-tasting bread by using apples. What you think of as "taste" is actually the aroma of the apple, and has little to do with the taste buds. A whole fresh apple tastes of apples. If you put pieces of an apple in the dough, it is already a large amount of dough to a smaller amount of apple (your bread would fall apart if you were to use more ...


5

I suggest that (in addition to using a reduction of the juice*/cider) you add some solid apple. Personally I would get dried apple, of a tasty variety if at all possible, and put it through a food processor until fairly fine. I dehydrate my own home-grown apples, selected for flavour, but would buy Cox or Granny Smith for this. Then add as you would other ...


1

Bread does not have to be made with milk, in fact that is rare - bread is usually made with water. You could substitute apple cider for milk for a much stronger apple flavor, my concern with that approach is the sugar you are adding (apple cider is very sweet) for 2 reasons: Yeast is retarded by sugar, so a lot of sugar will inhibit your yeast growth. Many ...


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