Sourdough Apple Bread
2/3 c fed sourdough starter
3/4 C lukewarm (100 degrees F) water. You may need to use a bit less in hot and humid weather
1 T olive oil
2 tsp sugar
1 1/4 tsp salt
2 ¼ c unbleached all purpose flour
¼ c potato flour or ½ c potato flakes
1/3 c rolled oats
2 tsp instant yeast
1 apple, cut into pieces about the size of raisins
1 c golden raisins We used regular raisins
1 c dried cranberries
In the bowl of a stand mixer, combine the starter, water, olive oil, sugar, salt, flour, potato flour, oats, and yeast. Knead with the dough hook for about two minutes. The dough should be sticky.
Add the fruit to the mixer and knead for about 6 or 7 minutes.
Spray a bowl or dough rising bucket with spray oil and add the dough. Let rise for approximately 90 minutes, until a little less than doubled in size.
Remove the dough and pat it down into a 7 by 12 inch rectangle and roll into a log. Place the log into a lightly greased bread pan. Spray the top of the loaf with spray oil and cover loosely with plastic wrap.
Preheat the oven to 350 degrees F and allow the loaf to rise for 60 to 90 minutes, until the middle is 1 inch above the rim of the bread pan.
Place the loaf in the oven and bake for 40 t0 45 minutes, until it reaches 190 degrees F in the center. Tent the loaf with foil if it appears to be getting too brown.
Remove the loaf from the oven, let it cool in the pan for two minutes, and then turn it out onto a cooling rack. Let cool completely.