Hey, every birdy. The recipe that I am going honestly, I didn’t think was one that I was going to share with you

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And I thought Escaffier would be the perfect character for this recipe. She is a 5 Star Chef in Fontaine. She says that she loves recipes that are unconventional and turn normal recipes on their head.

Now you might read the title of this recipe and think Apple Cider Bread is not a new thing. To this I say “I know. But it is new to me.”
I made this recipe simply because I made apple cider the day prior.

  I knew that if I didn’t do something with it, we would toss it. (Not that day, but fridge cleaning day (Monday of the next day.)

Feel free to check out my Apple Cider recipe here.

For my bread anymore I use a simple pizza crust recipe. And it works.

For this recipe, you are going to need:

• 2 1/2 – 3 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 package (2 1/4 teaspoons)
• 3 tablespoons Oil (any)
• 1 cup Apple Cider (normally warm water)

The first thing I did was slowly warm up the apple cider. I did not want it to be boiling because that instantly kills the yeast. You want the temperature to be slightly warmer than your body temperature.

Now add this slightly warmed-up cider to the yeast and feed it the sugar. Stir the yeast until dissolved. Wait 5 minutes to help it bloom.

You can add your other ingredients to the yeast.

Let it combine in the mixer for five minutes. Or, until your mixer tells you it would like a break.

Then you can knead it on a well-floured surface for another 5 minutes.

Place it in an oiled bowl. I use the KitchenAid bowl that I was just using.

Get yourself a very light kitchen towel and dampen it with warm water. You don’t want it to be dripping

Place your bread in a warm place for 30 minutes. I place it in my oven under the bread proof function, which is 95°F.

Once your 30-minute timer goes off you are going to check if your dough doubled in size.

Punch down the dough and place it back on the lightly floured surface.

Now, we are going to shape our bread. This is important to do for many reasons:

1. It helps with air bubbles
2. It gives the bread more layers
3. It helps the bread stay in its shape
4. In order to shape, you want to roll it out to the size of your bread pan. And then fold it on the sides. Pinch all of the bread together.

Preheat your oven to 425°F.

Your bread will be fine to wait until your oven comes to temperature. Just keep the damp kitchen towel on the bread.

Bake for 20-25 minutes or until hollow-sounding when knocked.
I was so happy that it worked.

I hope that you like this recipe. Feel free to check out this and other recipes like it. Thank you in advance. See you in the next recipe.