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Amishville Applesauce Nut Bread Recipe


The Beer Fox says, “Country fresh farm bread – delicious with a butter, honey or cream cheese spread, or simply alone. Applesauce, chunky or smooth, blends well with the coarse nuttiness of walnuts or pecans.”

Recommended Brew: Don de Dieu, Unibroue, Inc., Chambly, Quebec Canada

Style: Triple Wheat Belgian-Style Ale – Color is cloudy and golden, like the sun on a misty day – Vanilla sweet with a spicy, citrus hop background, followed by a honey middle, and a soft, champagne-like finish.

1/3 C. butter
3/4 C. granulated sugar
2 eggs
½ C. buttermilk
½ C. Don de Dieu
2-1/4 C. flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
3/4 C. applesauce
½ C. chopped walnuts or pecans

Preheat oven to 350 degrees.

Sift together dry ingredients – flour, baking soda, baking powder, salt, and cinnamon. Set aside.

In large mixing bowl, cream together butter and sugar until light and fluffy. Blend in eggs, buttermilk and Don de Dieu.

Alternately add dry ingredients and applesauce until well blended. Fold in walnuts or pecans.

Turn into greased 9” x 13” loaf pan. Bake in 350 degree oven for 1 hour, or until toothpick inserted into center comes out clean.

Cool and remove from pan. Serve with honey, butter, or cream cheese spread.

* Health Benefit: Rich in complex carbohydrates and fiber, vitamin A, B-complex vitamins, vitamin E, vitamin K, choline, biotin, inositol, folic acid, calcium, magnesium, phosphorus, antioxidant properties
 

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The Old World Art of Breadmaking With Beer - Part I
The Old World Art of Breadmaking With Beer - Part II
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Content copyright © 2014 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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