Applesauce Yeast Bread

02 Dec

Hey, what do you know? Looks like my photography skills are starting to improve! (Or, maybe it’s because I’m using an actual camera -gasp- as opposed to my iPod?)Image

I started this bread at 4:00 this afternoon, and it came out about a half hour ago. Was it worth the wait?Image

Did this little piggy eat 3 slices?

Oh, yes.


The recipe can be found here. The one and only thing I added (apart from using unsweetened applesauce, but it shows you how to fix that in the recipe anyway) was a preheated pan and boiling water to create steam in the oven. This produces a thick, chewy crust. I adapted this method from The Cook’s Bible by Christopher Kimball. I actually own several of his books, and for those of you who have read them or any of the articles from Cook’s Illustrated magazine, I bet you know just as well as I do: this guy knows what he’s talking about.Image

Okay, that pic could have used a little work. But I was really anxious to eat it after being surrounded by that intoxicatingly phenomenal aroma all day, so … shaddup!

Oh, also, my yeast was a little old, and my house was cold, and blah blah, so my waiting/proofing times and whatnot were a tad bit longer than those in the article. But give or take 15 minutes, and you’ve got yourself a loaf, baby.

Thanks to Champa over at her food blog Versatile Vegetarian Kitchen for the recipe! Definately check out some of her recipes and her page 🙂


Posted by on December 2, 2011 in Baking, Information, Low-Cal, Vegan


3 responses to “Applesauce Yeast Bread

  1. champa

    December 2, 2011 at 9:19 PM

    Thanks for letting me know. Your loaf looks beautiful. and I am glad you liked it.

  2. Aunti Sue

    December 2, 2011 at 11:39 PM

    looks excellent Caitlin! I’ll have to try it myself. Is it sweet?

    • CaitlinsHealth

      December 2, 2011 at 11:47 PM

      Aunti Sue,
      Thanks, I really hope I can make it for you sometime soon 🙂 Believe it or not, it’s not sweet. It’s dense and chewy, and you can really taste that it’s make with whole wheat, but it’s not yeast-y tasting. Rustic, with subtle nut undertones (probably from the peanut oil, what I greased the dough with), but with a modest touch of sweetness to balance it out.
      In short, it’s what bread is SUPPOSED to taste like 🙂


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