Phillip Burgess’ Bramley Apple Bread
Spend a peaceful Saturday making this bread and have it with Tomato and Bramley apple soup.
Preparation time: 2 ¼ hours
Cooking time: 35 minutes
Serves: 4
Ingredients
2 (500g) Bramley apples 100g butter 450g strong brown bread flour 450g strong white bread flour 3 tsp salt 1 sachet easy-blend yeast 50g caster sugar 1 egg yolk, for glazing
Peel and core the apples, then cut into 2cm dice. Put in a frying pan with 25g of the butter and fry over a high heat for 2-3 minutes or until the apples are golden brown.
Place the brown and white flour and salt in a large bowl. In a small pan, melt the remaining 75g of butter, then set aside to cool slightly.
Place the easy blend yeast, caster sugar and melted butter in with the flour mixture. Add 175ml tepid water, a little at a time, and using your hands bring the flour mixture together to make a kneadable dough. Now add the cooled apple cubes.
If the dough seems too dry and will not hold together, add a small amount of water. If it seems too wet, add a little more flour.
On a lightly floured work surface, knead the dough for 10-15 minutes or until smooth and elastic. Put it back into the bowl, cover with lightly oiled cling film and place in a warm area until doubled in size, about 45 minutes.
On a lightly floured surface, knead the apple dough again for about a minute. Divide into 4 pieces, shape into round loaves and place on a lightly oiled baking tray. Allow to prove for about 30 minutes then, using a pastry brush, glaze the loaves with the lightly whisked egg yolk. Bake in the oven at 180ºC/ fan 160ºC/ gas 4 for 35 minutes. Remove the loaves and tap on the bottom to make sure they sound hollow. If not, bake for a few more minutes.
Transfer the apple loaves to a wire rack and leave to cool. Serve the apple bread with a cheeseboard, or slice and lightly toast the bread to accompany a home-made pork or duck terrine. or soup.
Tomato and Bramley soup
Preparation time: 5 Minutes
Cooking time: 15-20 Minutes
Serves: 4-6
Ingredients
450g/1lb (approx 3) Bramley apples, peeled, cored and sliced 900g/2lb ripe vine tomatoes, halved 2 cloves garlic, peeled 75ml/3floz extra virgin olive oil Salt and freshly ground black pepper 425ml/¾pt water 1 tbsp tomato purée 2 tsp caster sugar Handful of fresh basil leaves
Place the Bramley apples, tomatoes, garlic, oil in a large pan and season well. Cover with a tight fitting lid then bring to the boil over a medium heat. Simmer for 15-20 minutes, or until the apples, tomatoes and garlic have completely broken up.
Transfer to a blender, add the remaining ingredients and whizz until the soup is smooth. Finally, adjust the seasoning according to taste and gently reheat before serving in bowls with crusty bread.
Cook’s Tip
Bramleys freeze wonderfully. Peel, slice and soak in water with lemon juice for 15 minutes. Pat dry, spread on a tray and freeze, before packing into bags for your freezer