Going froufrou – Sweet Apple Bread With Almond Topping
And that is one of the wonderful, liberating things about food photography-the freedom of styles to use! I love that I am allowed to indulge in any possible style that I feel like trying out, my personal style is quite there anyway and though I lean towards a more minimalist approach as a person, it is so fun to be able to play around-it’s a bit like playing in a doll’s house if you understand what I mean. Now I try this and now I try that, moving around the pieces and colours to see what happens and having the best of times. Sometimes I do realize how lucky I am to work with what I do and today is one of those days! On the other hand, to someone else, my job could mean a nightmare so yet again: everything is relative. N.B. that I now restrained myself from starting a ramble about the jobs I would find deadly boring, take note and be grateful!
SWEET APPLE BREAD WITH ALMOND TOPPING
1 big one
75 g/2,6 oz butter
300 ml/ 1,3 cup milk
25 g/ 2,8 oz fresh yeast (this conversion table might help you)
80 g/ 2,8 oz sugar
600 g/ 21 oz AP flour
1 pinch of salt
4 apples, medium sized
4 + 4 tblsp sugar
2 tsp ground cinnamon
50 g/ 1,8 oz blanched almonds
50 g/ 1,8 oz butter, room temperature soft
Melt the butter in a small saucepan and then add the milk, warm to finger warm. While the butter melts, crumble the yeast and sprinkle the sugar over so the yeast starts melting on its own. Add a little of the milk to dissolve the yeast completely, done that add the rest of the milk and stir well.
Start adding the flour, stirring all the time so that you have a smooth dough. Take it and and knead it on a flour dusted work space for 4-5 minutes. Add a little flour if the dough is too sticky.
Put the dough in a greased bowl and let it rise for about 1 hour or until it has doubled.
While the dough rests, peel the apples and cut them into thin strips or small dice. Put in a bowl. add 4 tblsp sugar and the cinnamon and mix it all.
Put the rest of the ingredients for the topping, almonds, flour, sugar and butter, in a mixer and whizz until you have a crumbly mix.
When the dough is ready, box it down lightly and either roll or push it out into a rectangle that is around 1,5 cm/ 0,6 in high. Now you can make a big one 30×35 cm/11,8×13,8 in on a baking sheet or you can make two smaller ones, the choice is yours.
Whisk the egg and brush the dough with it, then spread out the apples over the surface and finsh with sprinkling the topping evenly over it all.
Bake in a pre-heated oven (200°C/390°F) for 15- 20 minutes or until the apple bread is golden.