Please please if you do get them as email as opposed to here please post. My
neighbor gave ma a 1/2 bushels of apples and we will never eat them fast enough.
I almost think using dried apple chunks would be best.
For more of an applie aroma IF you peeled the apples(can't speak for pears),
boil the skins in water and squeeze out before using in recipe in place of
plain water.
You will get more aroma AND pectin (for what it is worth, pectin could add to
the crumb texture, could kill it as well I guess it needs be to tried).
would this be like a "cake" or a true bread?
If a bread, try a pain de mie with milk and butter, then rolll out thin, spread
diced applescin/nutmeg/sugar/nuts(maybe)and roll up.
I don't ever remember making a batter bread but that would allow stir in's/fold
in's.
also drying apples a bit would remove some excess water which could be an issue
as it bleeds out into the dough as it bakes and after it cools.
I an't wait to see areal recipe, instead of my own musings.
ciao
--- In BREAD-RECIPE@yahoogroups.com, "Janice Potter" <castelgsy@...> wrote:
>
> I'm looking for pear and/or
> apple bread recipes( tried and true)
> of course, on a fresh fruit bread kick
> at the moment.
>
> Thanks peeps!
>
> Jan
>
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