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- 1 cup sourdough discard - 1/2 cup warm milk (about 110°F or 43°C) - 1/4 cup granulated sugar - 2 tablespoons unsalted butter, melted - 1 large egg - 3 cups all-purpose flour, plus extra for dusting - 1 teaspoon salt - 1 tablespoon ground cinnamon - 2 medium apples, peeled, cored, and diced - 1/4 cup brown sugar, packed - 1/4 cup chopped nuts (optional, such as walnuts or pecans) - 1 tablespoon vanilla extract - 1 egg wash (1 egg mixed with a splash of water for brushing) The sourdough discard is the star of this recipe. It adds flavor and helps the bread rise. Warm milk brings moisture, while sugar sweetens the dough. Butter gives richness and helps with texture. The egg binds the ingredients together. Flour forms the base, while salt enhances flavor. Cinnamon adds warmth, and the apples bring a juicy bite. Nuts are optional but add crunch. You can make this recipe your own with simple swaps. Use non-dairy milk like almond or oat milk instead of warm milk. For sweeteners, try honey or maple syrup. If you need gluten-free options, use a gluten-free flour blend. Be sure to check that it has xanthan gum for better texture. To make this bread, gather a few essential tools: - Large mixing bowl - Whisk or spoon - Rolling pin - Sharp knife or pizza cutter - Loaf pan - Clean kitchen towel - Baking sheet - Wire rack These tools help you mix, shape, and bake your pull-apart bread with ease. 1. Start by pouring warm milk into a large bowl. Add granulated sugar and melted butter. Mix until the sugar dissolves. 2. Now add the sourdough discard and a large egg. Stir well until the mixture is smooth. 3. In another bowl, mix the all-purpose flour, salt, and ground cinnamon. Gradually add this dry mix to the wet one. 4. Use a wooden spoon or spatula to combine until you form a shaggy dough. 5. Transfer the dough to a floured surface. Knead it for about 5-7 minutes. Push and fold the dough until it feels smooth and elastic. 6. Shape the kneaded dough into a ball. Place it in a greased bowl. Cover with a towel and let it rise in a warm spot. It should double in size in about 1 to 1.5 hours. 1. While the dough rises, prepare the apple filling. In a bowl, mix diced apples, brown sugar, and chopped nuts if you like. 2. Add vanilla extract to the apple mix. Stir well and let it sit. This allows the flavors to blend beautifully. 1. Once the dough has risen, gently punch it down to release the air. 2. Roll the dough out on a floured surface into a rectangle about 1/4-inch thick. 3. Cut the rectangle into 4-5 inch wide strips. Then cut each strip into 4-inch squares. 4. Take one square of dough and add a spoonful of the apple filling in the center. Fold the edges over the filling to seal it. 5. Repeat this with all the squares. 6. Arrange the filled squares in a greased loaf pan, stacking them loosely. 7. Cover the pan with a towel and let it rise again for about 30-45 minutes. 8. Preheat your oven to 350°F (175°C). 9. After the second rise, brush the tops with an egg wash. This gives the bread a lovely golden color. 10. Bake for 30-35 minutes until the top turns golden brown. The bread should sound hollow when tapped. 11. Let the pull-apart bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool fully before slicing. To get a light and fluffy sourdough pull-apart bread, avoid over-kneading. Kneading should take about 5-7 minutes. Use your palms to press and fold the dough. If the dough feels too sticky, add a little flour. But too much flour can make it dense. A soft, elastic dough is what you want. You can boost the flavor with spices like nutmeg or cardamom. A few drops of almond extract can also add depth. Mix these in when you add the wet ingredients. For a fun twist, try adding citrus zest, like orange or lemon. This brightens the taste. For a golden crust, brush the dough with egg wash before baking. This gives it a shiny finish. To test doneness, tap the top of the bread. If it sounds hollow, it’s ready. Use an instant-read thermometer; the inside should be about 190°F (88°C). This ensures it is fully baked and safe to enjoy. {{image_4}} You can change the filling in this bread to fit your taste. Here are some ideas: - Chocolate chips: Add a handful to the apple filling for a sweet twist. - Berries: Use blueberries or raspberries for a fruity flavor. - Other fruits: Try peaches or pears for a unique taste. These options let you create new flavors every time you bake! If you need to make this bread vegan, it’s simple. Replace the egg with a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use almond milk or oat milk instead of regular milk. For gluten-free bread, swap all-purpose flour with a gluten-free blend. Check that your baking powder is also gluten-free to avoid any issues. Adjusting spices can make your bread special for any occasion. Consider adding: - Nutmeg: A pinch can enhance the warm flavors. - Vanilla bean: Use this instead of vanilla extract for a richer taste. - Citrus zest: Lemon or orange zest can brighten up the flavors. These little twists can make your bread stand out at any gathering! To keep leftover sourdough discard apple pull-apart bread fresh, wrap it well. Use plastic wrap or aluminum foil. Place it in an airtight container. This method helps the bread stay soft. Store it at room temperature for up to three days. If you want it to last longer, consider freezing it. Freezing this delicious bread is easy. First, let it cool completely. Then, slice it to make it easy to grab later. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Remove as much air as possible. This way, the bread stays fresh for up to three months. When you want to enjoy it, just take out a slice. Reheating is simple and keeps the bread moist. Preheat your oven to 350°F (175°C). Unwrap the bread and place it on a baking sheet. Bake for about 10-15 minutes. For extra moisture, you can cover it with foil. If you’re in a hurry, you can use a microwave. Heat slices for about 15-20 seconds. Enjoy the warm, gooey goodness right away! Yes, you can use fresh sourdough starter. It will add a nice flavor. Just remember to adjust the amount of flour and liquid in the recipe. Fresh starter may have more moisture than discard, so watch how the dough feels. If it gets too sticky, add a little extra flour until it feels right. Look for a golden brown top. The bread should sound hollow when tapped. You can also check the internal temperature. It should reach around 190°F (88°C). If you see these signs, your bread is ready to enjoy! This bread pairs well with caramel sauce for dipping. You can also serve it with whipped cream for a sweet treat. For a fun twist, try adding a scoop of vanilla ice cream on the side. Each bite will be a delight! This blog post covered the ingredients, tools, and steps for making sourdough discard apple pull-apart bread. We explored substitutions for your ingredients and shared tips for perfect texture and flavor. You can experiment with various fillings and adapt the recipe for different diets. Remember to store and reheat your bread properly for the best taste. I hope you feel inspired to try this recipe and share your delicious results. Enjoy your baking journey!

Sourdough Discard Apple Pull-Apart Bread

Indulge in the deliciousness of Sourdough Discard Apple Pull-Apart Bread with this easy-to-follow recipe! Enjoy a warm, gooey bread that's perfect for breakfast or a sweet snack. With simple ingredients like sourdough discard, fresh apples, and a hint of cinnamon, this treat is sure to impress. Don’t miss out on creating this delightful loaf in your kitchen—click to explore the full recipe and start baking today!
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Ingredients
  

1 cup sourdough discard

1/2 cup warm milk (about 110°F or 43°C)

1/4 cup granulated sugar

2 tablespoons unsalted butter, melted

1 large egg

3 cups all-purpose flour, plus extra for dusting

1 teaspoon salt

1 tablespoon ground cinnamon

2 medium apples, peeled, cored, and diced

1/4 cup brown sugar, packed

1/4 cup chopped nuts (optional, such as walnuts or pecans)

1 tablespoon vanilla extract

1 egg wash (1 egg mixed with a splash of water for brushing)

Instructions
 

In a large mixing bowl, pour in the warm milk, granulated sugar, and melted butter. Use a whisk or spoon to stir until the sugar is thoroughly dissolved.

    Incorporate the sourdough discard and the egg into the milk mixture, combining well until smooth.

      In a separate bowl, combine the all-purpose flour, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, stirring with a wooden spoon or spatula until the mixture forms a shaggy dough.

        Transfer the dough onto a lightly floured surface. Knead the mixture for about 5-7 minutes, using your palms and fingers to fold and press until the dough becomes smooth and elastic.

          Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel, and let it rise in a warm spot until it doubles in size, which will take about 1 to 1.5 hours.

            While the dough is rising, prepare the apple filling. In a separate bowl, combine the diced apples, brown sugar, chopped nuts (if using), and vanilla extract. Mix well and set aside for the flavors to meld.

              After the dough has risen, gently punch it down to release the air. Roll it out on a lightly floured surface into a rectangle approximately 1/4-inch thick.

                Using a sharp knife or pizza cutter, slice the rectangle into strips that are about 4-5 inches wide, then cut each strip into squares about 4 inches across.

                  Taking one square of dough, place a spoonful of the apple filling in the center. Fold the edges of the dough over the filling to create a small pocket, ensuring it is sealed shut. Repeat this process with all of the dough squares.

                    Arrange the filled dough squares vertically in a greased loaf pan, stacking them loosely. Cover the pan with a towel and allow them to rise again for about 30-45 minutes.

                      Preheat your oven to 350°F (175°C) to prepare for baking.

                        After the second rise, gently brush the tops of the dough with the egg wash to give them a beautiful golden sheen when baked.

                          Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

                            Once baked, let the pull-apart bread cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely before slicing.

                              Prep Time: 20 minutes | Total Time: 3 hours | Servings: 8

                                - Presentation Tips: Serve the pull-apart bread warm, dusted with a light coating of powdered sugar. For an indulgent touch, present with a small bowl of caramel sauce for dipping alongside.