Apple Olive Oil Boulé | #BreadBakers

This Apple Olive Oil Boulé is a perfect bread for making epic Thanksgiving leftover turkey sandwiches, autumn french toast, or passing around the table!

This Apple Olive Oil Boulé recipe is my second recipe I am contributing to the #BreadBakers collaborative. (The first was these epic Brown Butter & Pumpkin Seed Scones!) This group gets together a bunch of food bloggers to create a recipe around a common theme. This month’s host is Pavani from cookshideout.com, and her chosen theme is fall fruits & vegetables! Make sure to scroll past my recipe to see the other awesome contributions based on Pavani’s theme!

If you want an amazing, high quality olive oil to use in this recipe, it’s not to late to enter to win a bottle of Esplendido Douro’s award winning Azeite Esplendido EVOO.  Follow me here to enter, and to learn about how apples and olive oil complement each other!

Skills & Techniques

Most of the reason a recipe has success is because you have a good grasp of the basics.  If you want to brush up on everything that will help you execute this Apple Olive Oil Boulé with the mastery of a expert, here is what I recommend:

• How To Buy & Store Apples.  Everything you need to know about picking the right apple for the job.  Plus, there is a FAQ section for everything you might want to know about apples.
• Understanding Yeast.  This explains the basics of yeast, the different kinds, and how/why it works.
• Different Types Of Flour.  I recommend bread flour for this Apple Olive Oil Boulé.  Find out why, and how to substitute it if you want to use something different.
• How To Bake.  A full explanation of the baking cooking method.

Leftovers

If you have any leftovers of this Apple Olive Oil Boulé, it will stay fresh for 48 hours at room temperature.  The trick to this is that you need to store it as airtight as possible.  My favorite way to do this is to wrap it with plastic wrap (or Bees Wrap) then stick it in an airtight bag or container.  In my experience, freshly baked bread rarely lasts long enough to go stale, but removing as much from surrounding it as possible will help prevent this.

If for some reason you tuck your Apple Olive Oil Boulé into the corner and forget about, don’t worry!  As long as you catch it within the first 4 days after baking (give or take, depending on how you stored it) you can recover it a little by warming it in the oven.

To Warm/Reheat/De-stale-ify:

1. Preheat your oven to 250°F
2. Place your Apple Olive Oil Boulé on a sheet pan and place in the oven for 5 minutes or until lightly warmed throughout.  If your loaf is large enough, you can stick it directly on the oven rack and save yourself a dish to wash later.
3. Remove from oven, slice and serve.

Just a heads up, you can only warm/reheat/de-stale-ify your Apple Olive Oil Boulé once (maybe twice).  The extra heat exposure from the warming removes moisture.  While this isn’t a problem while the bread is still warm, once it cools and settles, it will become slightly more stale then it was before you reheated it.

Apple Olive Oil Boulé

If you’re wondering what kind of delicious things you can do with this Apple Olive Oil Boulé, the first thing I always recommend is SANDWICHES!!!  This bread is seriously SO GOOD on a fresh sandwich, grilled cheese, or panini.  The apples lend it a sweetness that accents nicely, while the olive oil flavor keeps the bread moist and savory.  It’s such a good bread for Thanksgiving leftover turkey sandwiches!  If you want to branch beyond that, it works great for french toast!

TIP:  DO NOT use glass or ceramic in your oven for holding your ice.  Trust the girl who totally spaced this and shattered her 9×13″ Pyrex. (Points at herself…) Stick with stainless steel to prevent shrieking like a little school girl when the glass breaks. 

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Apple Olive Oil Boulé | #BreadBakers

This delicious Apple Olive Oil Bread makes a delicious bread for panini, grilled cheese, autumn french toast, and perfect Thanksgiving leftover turkey sandwiches!

Course Bread

Cuisine American

Prep Time 1 hour 15 minutes

Cook Time 35 minutes

Total Time 1 hour 50 minutes

Servings 12 slices

Calories 365 kcal

Author Mackenzie Ryan

Ingredients

• 1 cup warm water
• 1 tbsp dry-active yeast
• 1 tbsp sugar
• 1/2 cup extra virgin olive oil (plus extra for the bowl)
• 1 tsp salt
• 2 1/2 cups bread flour (plus extra for kneading)
• 1 cup Golden Delicious apple , diced
• 2 cups ice

Instructions

Dough

1. In a bowl or 2 cup liquid measuring cup, combine the warm water, yeast, and honey. Let sit for 5 Minutes or until the yeast has proofed and becomes frothy.

2. In the bowl of an electric mixer fitted with the dough hook, combine the bread flour, salt, and olive oil. Turn the mixer on medium low and slowly incorporate the yeast mixture. Continue to knead until the dough is a combined ball, about 3 Minutes. If your dough is too dry, add some water a teaspoon at a time until the dough comes together.

3. Turn the dough out onto a lightly floured surface and begin kneading in the apples until they are all completely incorporated.
4. Brush the bowl and the dough lightly with olive oil, cover the bowl with a slightly damp towel and set in a warm place to rise for 1 Hour, or until doubled in size.

Preheat & Bake

1. Place a sizable stainless steel container (I use a roasting pan) on the bottom shelf of the oven and preheat to 400°F

2. Turn the dough out onto a lightly floured surface and shape into a ball, using the sides of your hands to tuck the dough tightly under while rotating the ball to make the dough tight. Transfer to a baking sheet and let rise 10 Minutes.

3. Put the bread on the middle rack of the oven and quickly add the ice to the stainless steel container on the bottom shelf. Close the door quickly and cook for 35 Minutes. Remove from the oven, let cool and serve.

Recipe Notes

The longer you let the bread rise on it's final rise the more space you will have between your pieces of apple and the rest of the bread. Keep that time to a minimum to prevent your apples from falling out when the bread is sliced.