SALTED APPLE BREAD

SALTED APPLE BREAD
Yield: one 9 x 5-inch loaf
After making our Thanksgiving pies last year, we found ourselves overwhelmed with tons of extra apples, so we
decided to cut them into chunks and freeze them for other recipes, like this one. The Salted Breadcrumb Topping
adds a bit of savory to this lightly sweetened batter.
Softened unsalted butter and
flour, for preparing the loaf pan
½ cup (4 ounces) unsalted butter
¾ cup whole milk
¾ cup sugar
2 large eggs, at room temperature
¼ cup maple syrup
(the darker the better;
we use Grade B)
¼ cup hazelnut oil
(or substitute ¼ cup canola oil)
½ teaspoon vanilla extract
2 cups all-purpose flour
1 cup rolled oats
½ cup whole-wheat pastry flour
1½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1. Preheat the oven to 375ºF. Grease a 9 x 5-inch loaf pan with softened butter and
dust the pan with flour.
2. In a small saucepan over low heat (or in a small, microwave-safe bowl in
a microwave oven), melt the butter and set aside to cool.
3. In a large bowl, whisk together the whole milk, sugar, eggs, maple syrup, oil,
vanilla extract and melted butter until well blended.
4. In a separate large bowl, whisk together the all-purpose flour, oats, whole-wheat
pastry flour, cinnamon, baking soda, baking powder, salt, cloves and nutmeg.
5. Using a spatula or a wooden
spoon, add the flour-oat mixture
to the milk mixture until almost
combined. Fold in the apples until
the ingredients are just wet, and
SALTED BREADCRUMB
TOPPING
Yield: topping for one loaf
the fruit is distributed throughout
the batter.
6. Pour the batter into the
prepared loaf pan and top with
the Salted Breadcrumb Topping.
7. Bake for 50 to 55 minutes,
or until a toothpick inserted in
the center of the bread comes
out clean.
1 tablespoon unsalted butter
½ cup breadcrumbs,
homemade or store-bought
½ teaspoon salt
1. In a small saucepan, melt the
butter over medium-low heat.
2. Add the breadcrumbs and salt,
and stir continuously until the
breadcrumbs are golden and
fragrant, 5 to 7 minutes.
1½ cups (7 ounces)
peeled, cored and cubed
(into ½-inch pieces) apples
Salted Breadcrumb Topping
(see inset)
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glutenfree
PEANUT BUTTER COOKIES
(Inspired by our friend Emmy Tiderington)
Yield: 12 large cookies; 24 small cookies
When Agatha and I first started to develop gluten-free baked goods, I turned to my friend Emmy Tiderington,
who has a wheat allergy, for inspiration. We have Emmy to thank for the recipe that would act as a steppingstone for our own gluten-free peanut butter cookie. Dense and deeply nutty, this peanut butter cookie is also
perfectly chewy. The crunchy salt topping provides a balance to the brown sugar and sweet vanilla. As a
variation, try Emmy’s original by substituting the Skippy with a 16-ounce jar of all-natural peanut butter,
trading out the brown sugar for 1 cup of honey and omitting the vanilla.
1¾ cups (packed) light brown sugar
2 large eggs, at room temperature
½ teaspoon vanilla extract
1¾ cups peanut butter*
Coarse-grained sea salt,
for garnish
*While the all-natural stuff
works just fine for this cookie,
Skippy is our peanut butter brand
of choice for this recipe as
we've found the dough retains
its shape best with it.
1. Preheat the oven to 350ºF. Line a rimmed sheet pan with parchment paper.
2. In a medium bowl, vigorously whisk together the light brown sugar and eggs
until incorporated. Whisk in the vanilla extract. Add the peanut butter and mix
with a spatula until smooth and completely incorporated, and until no ribbons of
peanut butter can be seen. You know the dough is ready when it is the consistency
of Play-Doh.
3. Using a scoop or a spoon, form the dough into twelve approximately 2-inch
(2- to 2¼-ounce) balls and place them on the prepared rimmed sheet pan. For
smaller cookies, use a heaping tablespoon.
4. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking.
Bake for 20 to 22 minutes, turning the rimmed sheet pan once halfway through
baking (for smaller cookies, bake for 16 to 18 minutes). When finished the cookies
will be lightly golden and cracked on top. Let cool completely before serving.
5. You can bake these cookies as soon as the dough is prepared, but they will
retain their shape better if you freeze them for 15 minutes before baking.
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New York’s most creative bakery invites you to try out some of their greatest hits!
Order your copy at one of these retailers…
Ovenly
ISBN-13: 978-0-373-89295-2
© 2014 by Agatha Kulaga and Erin Patinkin
Ovenly is a trademark of Ovenly LLC Brooklyn NY 11222
All rights reserved. The reproduction, transmission or utilization of this work in whole or
in part in any form by any electronic, mechanical or other means, now known or hereafter invented, including xerography, photocopying and recording, or in any information
storage or retrieval system, is forbidden without the written permission of the publisher.
For permission please contact Harlequin Enterprises Limited, 225 Duncan Mill Road,
Don Mills, Ontario, Canada, M3B 3K9.
Library of Congress Cataloging-in-Publication Data
Kulaga, Agatha.
Ovenly: sweet and salty recipes from New York's most creative bakery / Agatha
Kulaga & Erin Patinkin; photography by Winona Barton-Ballentine.
pages cm
Includes index.
ISBN 978-0-373-89295-2 (alk. paper)
1. Bread. 2. Baked products. 3. Ovenly (Bakery) I. Patinkin, Erin. II. Title.
TX769.K78 2014
641.81'5—dc23
2014005173
®
and TM are trademarks owned and used by the trademark owner and/or its licensee.
Trademarks indicated with are registered in the United States Patent and Trademark
Office, the Canadian Intellectual Property Office and/or other countries.
®
www.Harlequin.com
Printed in U.S.A.
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