Anyone help with a "clone" recipe for apple scrapp

My family loves the apple scrapple bread from Great Harvest. The Northbrook store closed and the closest is in Evanston.

Unfortunately, it's fairly inconvenient to go from Northbrook to Evanston just for bread. Mind you, I do it anyway.

It's a sweet apple bread with big chunks of apple and a wonderful dense streusel on top.

Any suggestions for a recipe?

Googling found me this link (scroll down for a recipe to make the bread, as opposed to recipes using the bread)

http://answers.yahoo.com/question/index ... 736AA4kwIu

Not sure about this recipe. The one at Great Harvest is a yeast bread. This one is a quick bread.

Thanks so much for trying, though!

I think the quest will continue.

Oh well

Oh well

iahawk89 wrote:Any suggestions for a recipe?

Can you post the ingredient list from the package? I may be able to help. It sounds like a brioche type dough.

Is this a loaf with a swirl of apples in the center?

It's a round sweet dough with chunks of apples in it. It's not eggy like a challah, but it has the same kind of heaviness. I almost think a brioche is a little to airy. It's a fairly moist bread.

The streusel on top is dense and pretty thick - I would say close to 1/2" thick.

Of course, there's no ingredient list on the bag, but I wonder if I could get it from the site?

Thanks for helping me!

iahawk89 wrote:Of course, there's no ingredient list on the bag, but I wonder if I could get it from the site?

There are no ingredients on Great Harvest's web site, only nutritional information. However, at least the Evanston store has a paper handout you can pick up with ingredient lists.

Found a list of ingredients for Apple Scrapple here. Hopefully this is the same bread you're talking about. It's kind of confusing how Great Harvest seems to have a different website for each city or location.

The page lists ingredients for a 100% whole wheat and a white flour version. I'd be glad to reverse engineer* either one, but the formula will be very different depending on the version. Any preference?

* I am an absolute geek when it comes to breads

I LOVE that you are a geek about bread, because you are helping to feed my addiction!

I think that the Evanston one is only white, but I have white whole wheat flour on hand, so maybe a mix of the two? Or, strictly regular white flour. We eat enough other wheat bread.

It's interesting seeing the ingredient list. I'm trying to figure out where the dates are in the recipe.

Thank you!!!

OOOhhhhh! Finally found a description from one of the GH websites:

"Apple Scrapple: This delicious bread is made with fresh granny smith Apples, unsweetened applesauce, butter , dates, cinnamon, brown sugar and unblea-bleached enriched flour. It is topped with a cookie crumb topping that is out of this world. Try it as a snack or include as a slice of
bread at breakfast."

Not so sure of the cookie crumb part here.

Smitten Kitchen has a coffee cake recipe that seems to have the same (looking anyway) streusel top.

For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup melted butter
1 3/4 cups cake flour (AP can be substituted)

Here's the site for the full recipe. http://smittenkitchen.com/2008/02/big-c ... /#more-462

iahawk89 wrote:I'm trying to figure out where the dates are in the recipe.

The dates serve two functions: improves oven spring/airiness of the loaf and serves as a natural preservative. Here's a blog entry of a fellow bread geek and the accompanying white paper on the subject. I did read the white paper but stopped when it got to the bar charts. I'm not that geeky.

I have never worked with date paste in bread so I'll omit that one ingredient, but feel free to replace 4-8% of the wheat (by weight) as the links suggest.

I'm glad you found a recipe for streusel since I can't really help you with that. The streusel topping will make the bread more dense and might brown faster than the bread itself. Tent it with foil if that happens.

I haven't tested this recipe yet but I eventually will. I'm assuming you're not new to bread baking, so I'll just keep the instructions as concise as possible.

The recipe is a modified from the cinnamon raisin bread in the Bread Baker's Apprentice. I've made this a few times and it seems to match your description and closely resembles the ingredient list.


Apple Scrapple Hack
for two 1 - 1.5 lb boules

Ingredients
16 oz Bread or AP Flour (King Arthur is unbleached and unbromated)
1 oz brown sugar
1 to 1.5 t salt
3 t instant yeast
1 t cinnamon
1/4 t nutmeg

1 large beaten egg
1 oz melted butter (room temp)
6 oz unsweetened applesauce (room temp)
4 oz water (room temp)
1 t vanilla

5 oz diced apples

Streusel recipe of your choice

Instructions

Mixing:
- mix flour, brown sugar, salt, yeast, cinnamon, and nutmeg in a bowl
- add egg, butter, applesauce, water, and vanilla
- mix until it forms a ball

Knead:
- 10 minutes
- dough should be pliable and slightly sticky (adjust with more flour and water if needed)
- add apples towards the end and knead gently until evenly distributed

Bulk Ferment:
- until doubled (2 hrs at room temp?)

Divide/Preshape:
- 2 even pieces (weigh if you have a scale)
- preshape into rough balls

Rest:
- 5 minutes (to make final shaping easier)

Shape:
Boules (maintain high surface tension!)
Helpful video here.

Apply Streusel:
(add the streusel after the final proof and you risk degassing the dough)

Final proof:
seam side up, streusel underneath in a bowl
until almost doubled (90 minutes at room temp?)

Bake:
transfer to sheet pan or peel/baking stone VERY GENTLY
350 F 40 to 50 minutes (rotate halfway through)
until 195F in the center


I'll be glad to clarify anything, of course.

Thank you thank you thank you!

I'm definitely doing some baking this weekend! I'll let you know how it turns out.

The video was excellent. Good demos to keep nearby.

Can I use my stand mixer to knead until time to add the apples? Those I'd do by hand.

Yup, the original recipe calls for less kneading time on a mixer, 6 to 8 minutes.

Hopefully the recipe works!

Well, I did a little baking today.

The bread was yummy if not an exact clone.

The streusel kept falling off the baked bread, so I have to figure out a way to get it to stick to the bread better. Maybe an egg wash? And the bread needed a little more sweet flavor. That should be an easy fix.

Thank you thank you again for helping me out with this. We all ate it pretty happily.

I'll tweak and get back to you.

Egg wash should help. Or maybe proof it in a cake pan to make a disk instead of a ball?

I'd be really interested in seeing your tweaks... How are the cooking times and temp?