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Whole Wheat Apple Fritters – Fall Fantastic

DSC06000Try these and it will forever ruin your experience with donut shop fritters, they are awesome.  Now, they aren’t quite as easy as just tossing the ingredients for bread into the bread machine and walking away, but if you have a handle on the processing steps they don’t take that much more time and the result at the end of the process is well worth it.

Start by making the whole wheat dough.  This is a rich sweet dough that is oh so sticky.  As such it’s best mixed in a stand mixer or in the bread machine on the dough cycle.

Apple fritter filing

Apple fritter filing

While the dough is going through the cycle – which takes about an hour and a half – prepare your apple filling.  If you can choose apples with a crisp firm flesh – those hold together best – but I find I’m often grabbing bags of softer fleshed apples we’ve gleaned and put down.  Irrespective of the type of apple don’t cook them into a mush – you just want to soften them and get them to absorb some of the cinnamon caramel greatness.

When rolling out the dough make sure your work surface is well floured to keep the dough from sticking.   Roll the dough out into a rectangle about 1/2″ thick, and then put the apple mixture on one half and fold the other segment over the filling.

Cut up dough and filling ready for forming

Cut up dough and filling ready for forming

Now, in order to get that structure of dough and apple that fritters are known for you need to chop the material up cut on the diagonal about 3/4″ apart, and then cut the opposite diagonal in the other direction.  Then take a scoop of the cut up dough and apple mix and firm it into a solid ball about 1″ thick.

Allow the fritters to double in bulk and then fry them up.  When they are still warm dip one side in the glaze you can make up while the fritters are rising.

My favorite glaze is made using my homemade apple cider syrup which really punches up the apple flavor, but maple syrup or vanilla are also great options.


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Whole Wheat Potato Bread

I enjoy making this bread whenever I have leftover mashed potatoes that need to be used up.  BUT, I will make mashed potatoes specifically to be used in this bread when I’m going to be making toasted bacon and tomato sandwiches.

Toasted Bacon and Tomato Sandwich on Whole Wheat Potato Bread

Toasted Bacon and Tomato Sandwich on Whole Wheat Potato Bread

Fundamentally all we are doing is swapping a cup of whole wheat flour for a cup of mashed potatoes from our standard whole wheat bread recipe.

The mashed potatoes do a couple of things.  First off since they don’t contain gluten we get a somewhat denser bread.  I say somewhat because it is nowhere as dense as a rye, triticale, spelt or barley loaf.  The reduction in gluten is to some extent mitigated by the easily converted starches that give the yeast an extra boost.  At the same time we get a moister loaf.  The combination makes for a great toasting bread – and great toast is the foundation of a great bacon and tomato sandwich!

Originally potato bread was used to stretch more expensive wheat flour but today the bread merits being included in your baking rotation on its own merits alone.  That said,  it remains a great way to put that little bit of mashed potatoes remaining after some meals to good use in your daily bread!

Click on the post title for the full recipe.