Apple Crisp Sourdough Loaf#BreadBakers

This Apple Crisp Sourdough is one of our favorite and irresistible bread that I make so often, since we love the warm, comforting flavors of spices like cinnamon, plus oats, brown sugar, and freshly grated apple.
Soft on the inside with a beautifully caramelized crust, this sourdough bread makes a delicious breakfast, afternoon snack, dessert or perfect for some fruit crostini.

Ingredients
100 Grams bubbly, active sourdough starter
60 Grams Homemade Apple Cider - unsweetened
250 Grams Water
410 Grams All purpose Flour
60 Grams Whole Wheat Flour
10 Grams Salt
10 Grams Honey
For The Oat Filling
1 Large Apple - grated
¼ Cup Brown Sugar
½ Cup Rolled Oats
1 Teaspoon Cinnamon

Method
To Make The Homemade Apple Cider
Wash and chop one apple blend it with 250ml water. Then strain the juice. Place this in a saucepan heat it and reduce it to 60ml. Cool then use this to knead the dough.
How to Make Apple Crisp Sourdough
In the morning, feed your starter.

When your starter has doubled, assemble your dough.

Start by mixing your starter, water, apple cider and honey together in a large mixing bowl until your starter has dissolved. Add in your flour and salt and mix together until a shaggy dough forms.
Cover with a damp tea towel or bowl cover and let rest for 45 minutes.
After resting, pull one side of the dough up and towards the middle, rotating the bowl and repeating each time for 30 to 60 seconds until a semi – smooth dough forms. Cover and let rest for one hour.
Repeat the stretch and folds 3 more times every 30 to 45 minutes apart.

Cover your bowl with a damp tea towel or place it in a proofing box and let rest on the counter to bulk ferment until it doubles in volume. 

Then refrigerate the dough.
The Next Morning, transfer your fermented dough to clean workspace.

Slightly stretch your dough out into a rectangle shape.

Into a small bowl, mix together the grated apple, brown sugar, oats and cinnamon together.

Evenly sprinkle ¾ of the apple mixture all over the surface of the dough. 

Fold one of the longer sides of the rectangle up and towards the middle, do the same with the other side and meet it towards the center.

Sprinkle the remaining apple mixture over the seam of and roll the dough up.
Using the palms of your hands, push the dough up and pull the dough down on your workspace to create tension. Be careful with the step, creating too much tension will cause the surface of the dough to rip.

Use your bench scraper to transfer the dough into a floured banneton seam side up. Let rest in the banneton for 10 minutes.
After resting, stitch the center of the bread dough from the top all the way to the bottom.
Cover and place in the fridge for at least 2 hours or up to 48 hours.
When you’re ready to bake, place your Dutch oven into your home oven and preheat it to 210°C for at least 20 minutes.

Transfer your dough onto a piece of parchment paper or a bread silicon mat. 

Using a bread lame, score the top of the dough into whatever design you like best.

Carefully place the dough into a hot Dutch oven with the parchment paper. Cover with the lid and bake for 25 minutes. Remove the lid and bake for an additional 23 – 25 minutes, depending on how golden you like the crust.

Remove from the oven and place onto a cooling rack. 

Let your bread fully cool before slicing and serving with a side of soft butter or apple butter.

Labels: Sourdough, Breads, Apple, Cinnamon, Oats, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Bread With Fruit.

• Pan di Ramerino (Rosemary Raisin Buns) by Karen's Kitchen Stories
• Mini Apricot Cranberry Panettones by A Messy Kitchen
• Pumpkin apple sourdough Loaf by Zesty South Indian Kitchen
• Pecan Banana Bread Mini Loaves by Food Lust people Love
• Apple Crisp Sourdough Loaf by Sneha's Recipe
• Fig Bread Recipe by The Wimpy Vegetarian
• Sourdough Blueberry Breakfast Loaf by A Day in the Life on the Farm
• Oat and Raisin Quick Bread (Gluten Free) by Passion Kneaded 

Boiled Fruit Cake#SundayFunday

This is a very simple and delicious cake. Made this for Christmas , If you have forgotten to soak the fruits then do not worry make this cake which is easy and absolutely fruity and moist. My family and friends loved this cake. Do try it!

Ingredients  

1 Can (14 oz) Condensed milk
150 Grams Butter
200 Grams Raisins
200 Grams Sultanas
150 Grams Currants
150 Grams Glace cherries - chopped
250 Grams All Purpose Flour
1 Teaspoon Baking powder
2 Teaspoons Cake Spice powder - Homemade
1 Teaspoon  Cinnamon powder
3 Eggs
1/2 Cup Orange Juice for moisting the cake 

Method

In a pan add the condensed milk, butter, glace cherries, currants, sultanas, raisins. Let butter melt and mix well. Bring it to a boil. On low flame let boil for 8 to 10 minutes, keep stirring it continuously. Set aside to cool at least for 3 to 4 hours.
Then only add the other ingredients.

In a bowl sieve the flour, baking powder, cake spice and ground cinnamon.

When the fruit mix has cooled, add the flour mix and mix it with a spatula.  Then add in the eggs and mix it again. Pour batter in a greased and lined baking tray. Bake at 150 degrees C for about 1.1/4 hour to  1 ½ hours or till done. 

When you remove it from the oven immediately, poke holes with skewer and pour orange juice over the cake to make it moist or else it will dry out. Let cool and then remove from tin wrap a ribbon around it and serve.  Wrap it with cling film, to stay fresh.

This is a delicious and beautiful fruit cake, remains soft and moist for a week and even more if it remains ... for that many days..
Labels : Christmas, Fruit Cake, Cakes, Festival Sweets, Sunday Funday

For Sunday Funday we are sharing Cake Recipes

• Birch Tree Cake (Pumpkin Cake with Cream Cheese Frosting) by Amy’s Cooking Adventures
• Boiled Fruit Cake by Sneha's Recipe
• Cherry Almond Cake, Eggless by Mayuri's Jikoni
• Chocolate Guinness Cake with Irish Buttercream by A Messy Kitchen
• Easy Birthday Cake by Making Miracles
• Medovik by A Day in the Life on the Farm
• Tangerine-Ricotta Cake by Karen’s Kitchen Stories
• Twinkie Layer Cake for a Friend's 50th by Culinary Cam

Eggless Banana Chocolate Cake#AlphabetChallenge

This cake is soft, moist and chocolaty. Quick and easy to make. Taste delicious. Made this for my hubby's birthday.
Ingredients
1 Cup All Purpose Flour
1 Tablespoon Heaped Dark Cocoa powder
¾ Cup Sugar powder
1 Teaspoon Baking powder
¼ Teaspoon Baking soda
1 Teaspoon Vanilla essence
1 Ripe Banana - mashed
½ Cup Oil
¼ Cup Warm Milk
Method 

Grease and line a 6 inch round pan.
Preheat the oven to 180°C. 
Sieve the flour, baking powder, baking soda and cocoa powder thrice. 

In a another bowl whisk sugar, banana and oil till light and thick. Then add vanilla essence and whisk again. Fold in the flour little by little along with the milk till well incorporated . Pour in greased pan. Bake in a preheated oven at 180°C for 30 to 35 minutes.
Cool and enjoy with a cup of tea or coffee.

Labels: Cakes, Eggless, Banana, Kids delight, Alphabet Challenge
Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "E"

• Karen’s Kitchen Stories: Corn and Edamame Salad
• Mayuri’s Jikoni: Dim Posto - Bengali Egg Curry
• Blogghetti: Easter Candy Charcuterie Board
• Food Lust People Love: Edamame Summer Salad
• Sneha’s Recipe: Eggless Banana Chocolate Cake
• Jolene’s Recipe Journal: Baked Beef Empanadas
• A Messy Kitchen: Golden Egg Bread
• Culinary Cam: Mayak Gyeran: A Riff on Korean Marinated Eggs
• A Day in the Life on the Farm: Souper Easy Quiche
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whipped Feta Lemon Zest & Basil Deviled Eggs

Vegan Thai Peanut Butter Noodles#SundayFunday

This Vegan Thai Peanut Butter Noodles are so easy and delicious. This dish will be ready in less than 20 to 25 minutes and is a great ‘clean out your fridge’ recipe, so you can use any veggies you have!
Ingredients
For The Peanut Sauce
½ Cup Peanut Butter - I used creamy
3 Tablespoons Tamari Or Coconut Amino
2 Tablespoons Sesame oil
1 Medium Lime - zest and juice
½ Teaspoon Fried Minced Garlic
1 Teaspoon Noodle Powder Mix
1 Teaspoon Red Chilly Flakes
Other Ingredients
½ Cup Scallion - Green & White Chopped
½ Cup Carrots - cut into juliennes
1 Packet Noodles
Optional Garnishes
Handful Roasted Peanuts - roughly chopped
1 Tablespoon Fried Brown Onions - Brista
1 Teaspoon Fried Minced Garlic
Method
For The Sauce

Add all ingredients to a blender, starting with little water. Blend until smooth then add a little more water to thin as necessary. The amount you need will depend on how thick or runny your peanut butter is. Bear in mind that the noodles are easier to toss if the sauce isn't too thick. Set aside.
The colour will look different depending on which method you choose. Blending makes it much lighter.
For The Noodles
Boil the noodles as per packet instructions. Drain and keep aside.

In a large wok heat oil add the carrot and white part of the scallions sauté for one or two minutes on high flame. Add the blended sauce and let it cook till it comes to a boil add the noodles and toss them well. Add the green part of the scallions and toss for a second or two. It's ready!!

Serve garnished with fried onions, garlic and crushed peanuts. Enjoy!!
Labels: Peanut Butter,Peanuts,Main course, Thailand, Noodles,Vegan,Asian Cuisine, Sunday Funday

For Sunday Funday we are celebrating National Noodle Month, check the recipes below.

• A Messy Kitchen: Garlic Lover's Pasta
• Karen's Kitchen Stories: Kung Pao Noodles
• Mayuri's Jikoni: Manchow Soup 
• A Day in the Life on the Farm: Protein Packed Noodle Bowl 
• Food Lust People Love: Savory Garlic Rice Noodles 
• Sid's Sea Palm Cooking: Sour Cream Noodles
• Amy's Cooking Adventures: Stir Fry Noodles with Beef
• Sneha's Recipe: Vegan Thai Peanut Butter Noodles 
• Our Good Life: Winter Comfort Food: Butter Noodles 

Ginger Almond & Poppy Seeds Vadi#SundayFunday

This Ginger Vadi / Alepak is popular in Maharashtra made during winter as a nutritious candy treat that aids in digestion and helps fight cold and cough. These turned so delicious and everyone loved it. These will last for 3 - 4 weeks on the pantry shelf.
Cup Measurement = 250Ml
Ingredients 
100 Grams Cleaned & Peeled Ginger - chopped
¼ Cup Poppy seeds
½ Cup Almonds
250Ml Milk
1 Tablespoon Desi Ghee
Granulated Sugar - see method
Pinch Of Salt
Method 

Granulated Sugar is measured after grinding.
Soak the almonds and poppy seeds separately in hot water for 6 hours
Then strain the poppy seeds with a fine mesh strainer
Peel the almonds and grind the poppy seeds & almonds together with little milk to form a fine paste
Grind the ginger without adding any liquid to a fine paste. Remove this into a cup how much is the ginger double the quantity granulated sugar.
Grind the poppy seeds & almonds in milk to a fine paste. Remove into same cup. How much is this quantity equal amount granulated sugar.
Wash the blender jar in the remaining milk.

In a heavy bottom pan add a tablespoon ghee add the ground ginger and poppy almond paste sauté for a minute or two on low flame. The ginger will start to release an aroma. 

Then add the sugar and washed mixer jar with milk , a pinch of salt. 

Stir continuously on low flame.

When it stars to leave the bottom of the pan and starts to form a ball in the center.
Test take a bowl of water add a teaspoon of the mixture when it forms a soft ball then it's ready.

Remove into a greased tray and flatten it evenly with a greased butter paper. When still hot cut the vadi into shape you want. 

Then let is cool for at least an hour then cut on the lines and Enjoy!!

Labels: Ginger, Poppy seeds, Almond, Sugar, Vadi, Sunday Funday, Root Vegetables, Candy

For Sunday Funday we are sharing recipes made with "Root Vegetables"
Mildly Indian: Alu kangmet |Manipuri potato mash

Mayuri's Jikoni : Arbi Ka Paratha

Cook With Renu: Beetroot Paneer Rice With Leftover Rice (Easy Lunchbox Recipe) 

Food Lust People Love: Chantenay Carrot Ginger Soup

Sneha's Recipe: Ginger Almond & Poppy Seed Vadi

A Messy Kitchen: Maple Miso Root Vegetable Medley

Karen's Kitchen Stories: Parsnip and Leek Soup with Cumin and Mustard Seeds 

Amy's Cooking Adventures: Roasted Beet Galette

Sid's Sea Palm Cooking: Roasties 

Making Miracles: Sweet Potato Shepherd's Pie