Apple bread skillet stuffing
Bread
This recipe was born from a hardy, leftover loaf of Jim Lahey’s Apple Bread. I have included the recipe for the apple bread here (you can also find it in his new book, My Bread, W.W. Norton and Company 2009). The bread utilizes his revolutionary “no knead” approach, so there is no special equipment or arm-busting kneading involved. If the holidays have snuck up on you leaving no time for the ample rising time that this bread calls for, you can substitute a good-quality baguette or any other crusty loaf that is hanging around. Of course, it’s the subtle apple flavor that makes this recipe so great, so I recommend giving the bread baking a go. The apple also melds with the delicate flavors of celery root and sunchokes, which I’ve seen all over the farmer’s markets lately. If you can’t find the celery root and sunchokes, use celery and its leaves instead.
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