Amish Apple Bread Recipe (2024)

FAQs

What kind of apples are good for bread? ›

Cook's Note. I use firm apples that are good for baking. Braeburn, Golden Delicious, Granny Smith, and Honeycrisp apples all work well.

To preserve the freshness of your bread over time, there are many natural ways to avoid stale bread in your home. First, you can use apple slices to enhance your bread's flavor and help retain moisture over time. This incredible, low-cost approach could save you some money and bread!

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

"A bread box is that extra layer of defense against air and moisture that can cause bread to spoil while keeping your counter tidy,” she says. “A bonus benefit is that bread stored at room temperature is softer, easier to slice, and toast.

Too much moisture. Sometimes too much moisture makes bread fall so if that happens, you can reduce the oil or milk by a tablespoon or two. Make sure you bake your bread right away.

The Winner!

Like a plastic bag, this bread-making tool traps the moisture from the bread inside the container. But, unlike the bag, a box also is breathable, allowing some of that moisture to escape instead of softening the bread's exterior.

Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

Texture & Use in Recipes: In terms of texture, Fuji apples are also a lot crisper, and less dense than Gala apples. So, they result in a firm bite with juicy flesh while Galas are softer and creamier. Their texture also means that Fujis are better for baking as they hold their shape better than Galas when cooked!

Gala: If you want extra sweetness without the soft texture, choose Gala apples for your pie. As with Golden Delicious apples, bakers sometimes reduce the sugar in their recipes due to this variety's extra-sweet flavor.

What is the difference between baking apples and regular apples? ›

While many apples are great eaten raw and used in a pie, many varieties lean toward one extreme or the other. In general, eating apples tend to be softer in texture and sweeter, while baking apples tend more toward firm, crisp, and tart.