Basic Italian Bread, Homemade Apple Butter, & A Short Lesson in Canning

Toasted bread and apple butter is a great way to start a Saturday morning. But it's even better when they're both homemade! 

I have always said that it's easier to simply buy something in the grocery store, but it won't taste anywhere near as fantastic as if you made it from scratch! I also never thought that yeast would be a staple in my pantry, but boy was I wrong!

My husband brought home 2 large bushels of apples for me to make numerous apple pies, apple butter, and apple-anything-you-can-think-of! I wish I had taken a picture of my mother-in-law's kitchen as there were 5 of us peeling, slicing and chopping apples to make 10 quarts of apple butter. Our mistake? Starting at 6:00pm. 6:00am would have made much more sense.

There was also another stupid mistake--multiplying this recipe by 8 and thinking all of the apples would fit in one of the large pots I own. Nope...try two giant pots. 

Last mistake? Not multiplying the oven time. Oh well, lessons learned!

On a different note, that was the 2nd time I made this recipe. The first time, I tried only what was written and it turned out amazingly! Because of that, my advice would be to absolutely make this recipe--but don't multiply it more than 2 times.

I'll also give you a quick run-down on how to can your finished product!

Homemade Apple Butter

Total Time: 3 hours, 40 minutes
Prep: 20 minutes
Cook: 3 hours, 20 minutes

Yield: Approx. 2 cups

Ingredients:

• 4 pounds of assorted apples, peeled and chopped (I like Braeburn, Cortland, & Rome)
• 2 cups apple cider
• 1 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 Tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch ground cloves

Directions:

1. Preheat oven to 250 degrees F.
2. Combine apples, apple cider, brown sugar, and salt in a large oven-proof pot or Dutch oven over medium heat.
3. Bring to a simmer, partially cover, and cook until apples are soft, about 20 minutes.
4. Remove from the heat and stir in lemon juice, cinnamon, vanilla, and cloves. Use an immersion blender to puree the entire mixture (or use a blender to puree small batches at a time. Return the mixture to the pot.)
5. Bake, uncovered, stirring every 30 minutes for 2 1/2 to 3 1/2 hours. (Timing will depend on the type of apples you use. Also remember to add time if multiplying the recipe!)
6. Remove from the oven and let cool completely if not planning on canning.
7. (If canning) Remove from the oven and turn the temperature down to Warm or the lowest setting on your oven. Place a baking sheet in the oven and put the jars on the sheet upside-down. Boil a small pot of water and place 2-3 brand-new lids in the water. Pour apple butter into canning jars; wipe the top of the jars to make sure it is completely clean; without touching the sticky ring of the lid, place a lid on the jar and fasten with a jar band. Use a towel to tighten the band as much as possible. Set the jar on a flat surface that can withstand heat and do not disrupt the jar. Continue the process until all of the apple butter is gone. The jar lids should "pop" within 15-30 minutes once they have completely sealed.

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Basic Italian Bread

Total Time:  3 hour, 26 minutes
Prep: 35 minutes
Inactive: 2 hours
Cook: 51 minutes

Yield: 1 large loaf

Ingredients:

• 2 cups water (105-110 degrees F)
• 1 good teaspoon active dry yeast
• 5 3/4 cups bread flour
• 1 Tablespoon dark brown sugar
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon salt
• 1 egg white, lightly beaten
• 2 Tablespoons sesame seeds

Directions:

1. Place water and yeast in the bowl of an electric mixer and and allow the yeast to bloom for 5 minutes. 
2. Using a dough hook attachment, add flour and sugar to the bowl and mix on low speed until a dough starts to form. Drizzle in the olive oil and add the salt. Beat on medium speed 8-10 minutes, or until a smooth, elastic dough is formed.
3. Transfer the dough to a lightly oiled bowl, and turn to coat each side. Cover with plastic wrap and let sit in a warm place away from drafts, for 1 1/2 hours, or until the dough has doubled in size.
4. Remove the plastic wrap and punch down the dough with the heel of your hand. Roll the dough up tightly, sealing the seams each time. Begin forming the dough into a round, elongated shape with rounded (not-pointed) edges.
5. Preheat your oven lined with a pizza stone to 425 degrees F. If you do not have a pizza stone, and inverted baking sheet will also do the job.
6. Place the dough on a separate baking sheet heavily dusted with cornmeal or semolina flour. Allow the dough to proof, covered with a slightly damp towel, for 30 minutes.
7. Brush the dough with egg white and sprinkle with sesame seeds.
8. Using a sharp knife, cut 3 (1/4 inch deep) slashes across the top of the dough, at a 45 degree angle. Spray the dough generously with water from a spray bottle, and place the dough on the pizza stone in the oven. Bake for 3 minutes, spray the dough again, and immediately close the oven door. Repeat a third time. (This is to ensure a crisp golden-brown crust--I did not have a spray bottle, so I used a wet paper towel--I will get a spray bottle for next time and see how the results differ!)
9. Bake the dough for 45 minutes or until a hollow thud is heard when the bread is hit with the back of a wooden spoon. (Maybe because I didn't have a spray bottle, my crust started to get almost too brown, so I covered the bread with a piece of foil about 30 minutes into the baking process. Check your bread throughout the baking to see if you also need to cover.)
10. Allow the bread to cool slightly before serving with your delicious, homemade apple butter!

Source:  FoodNetwork for both recipes