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- 1 cup sourdough discard - 1/2 cup warm milk - 1/4 cup granulated sugar - 2 tablespoons unsalted butter, melted - 1 large egg - 3 cups all-purpose flour - 1 teaspoon salt - 1 tablespoon ground cinnamon - 2 medium apples, peeled and diced - 1/4 cup brown sugar - 1/4 cup chopped nuts (optional, e.g., walnuts or pecans) - 1 tablespoon vanilla extract - 1 egg wash (1 egg mixed with a splash of water for brushing) Each ingredient plays a key role in this recipe. The sourdough discard adds a tangy flavor and helps the bread rise. Warm milk makes the dough soft and moist. Sugar sweetens the bread and helps with browning. Butter adds a rich taste and texture. The egg gives the bread structure and color. Flour is the base that holds everything together. Salt enhances the flavors. Cinnamon gives a warm spice note. Apples provide natural sweetness and moisture. Brown sugar adds depth to the filling. Nuts add crunch and flavor, while vanilla gives a nice aroma. You can swap some ingredients to fit your needs: - Use almond milk or oat milk instead of regular milk for a dairy-free option. - Replace granulated sugar with coconut sugar for a less processed sweetener. - Try using a mix of apples, like Granny Smith and Honeycrisp, for more flavor. - If you want to skip nuts, leave them out or use seeds like sunflower seeds. - To add a twist, mix in dried fruits like raisins or cranberries. These substitutions help you customize the recipe to your taste while keeping it delicious! To start, grab a large mixing bowl. Pour in 1/2 cup of warm milk. Add 1/4 cup of granulated sugar and 2 tablespoons of melted butter. Mix until the sugar dissolves. Next, stir in 1 cup of sourdough discard and 1 large egg. Make sure everything blends well. In another bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of ground cinnamon. Slowly add this dry mix to the wet mixture. Stir until you have a shaggy dough. While the dough rises, it’s time to prepare the apple filling. Take 2 medium apples, peel, and dice them. In a bowl, mix the diced apples with 1/4 cup of brown sugar, 1 tablespoon of vanilla extract, and 1/4 cup of chopped nuts if you like. This mixture adds a sweet and crunchy layer to your bread. Once your dough has risen, punch it down gently. Roll it out on a floured surface into a rectangle, about 1/4-inch thick. Cut the rectangle into strips about 4-5 inches wide, then cut each strip into squares, about 4 inches. Now it’s time to fill them! Place a spoonful of apple filling in the center of each square. Fold the edges over to seal the filling inside. Repeat this step for all squares. Now stack the filled squares vertically in a greased loaf pan. Cover the pan and let it rise again for about 30-45 minutes. Meanwhile, preheat your oven to 350°F (175°C). After the second rise, brush the tops of the dough with an egg wash. This gives the bread a beautiful golden color. Bake for 30-35 minutes until the top is golden brown. Once it’s done, let it cool in the pan for about 10 minutes before moving it to a wire rack to cool completely. Enjoy your warm, sweet, and fluffy pull-apart bread! To achieve the best dough texture, focus on kneading. Knead the dough for about 5-7 minutes on a floured surface. The dough should feel smooth and elastic as you work. If it’s sticky, add small amounts of flour until it feels just right. This process helps develop gluten, which gives your bread its lovely structure. If you have extra bread, store it in a cool, dry place. Wrap it in plastic wrap or foil to keep it fresh. For longer storage, use an airtight container. This will help prevent it from getting stale. You can also freeze the bread. Just slice it first, then wrap it tightly. It will last for about three months in the freezer. Serve the pull-apart bread warm for the best flavor. Dust the top with powdered sugar for a nice touch. For an extra treat, offer caramel sauce on the side for dipping. This makes it fun and tasty for everyone. You can even pair it with a scoop of ice cream for a delicious dessert! {{image_2}} You can make this bread even more fun by adding different fruits. Try pears or berries for a twist. Cherries or peaches also work well. Just keep the amount similar to what the recipe calls for. You can also add chocolate chips for sweetness. This will give you a lovely mix of flavors and textures. Want to enhance the flavor? Add some spices! You can mix in nutmeg or allspice with the cinnamon. A hint of ginger adds warmth. For a bit of zest, add orange or lemon zest to the filling. These small changes can make a big difference. They will brighten the taste and add a new dimension to your bread. If you need a gluten-free option, use a gluten-free flour blend. Make sure it has xanthan gum for better texture. For a vegan version, replace the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit. Use plant-based milk and vegan butter instead of dairy. These swaps let everyone enjoy this delicious treat! To keep your pull-apart bread fresh, store it in an airtight container. Place parchment paper between layers to avoid sticking. It stays best at room temperature for up to three days. If you want to keep it longer, consider freezing. For the best taste, reheat the bread in the oven. Preheat your oven to 350°F (175°C). Wrap the bread in foil to keep it soft. Heat for about 10-15 minutes. If you prefer the microwave, warm it for 15-20 seconds. This method may soften the crust. To freeze, wrap the bread tightly in plastic wrap and then foil. This prevents freezer burn. It lasts up to three months. To thaw, simply leave it in the fridge overnight. If you're in a hurry, you can thaw it at room temperature for a few hours. Enjoy it warm for the best flavor! Yes, you can use regular yeast. However, sourdough discard adds a unique flavor. If you swap, use 2 teaspoons of instant yeast. This will change the texture and taste a bit. To check if the bread is done, look for a golden-brown top. You can also tap the bottom. If it sounds hollow, it’s ready. Use a toothpick to test the center for any wet dough. You can make pancakes, crackers, or even pizza dough. It's great for adding flavor to many recipes. You can also freeze it for later use. Just store it in an airtight bag. This bread stays fresh for about 2-3 days at room temperature. Store it in a bread box or wrap it in a towel. For longer storage, you can freeze it up to 3 months. Absolutely! You can prepare the dough and filling the night before. Just let the dough rise, then refrigerate it. In the morning, let it warm up, shape, and bake. Enjoy fresh bread without the wait! Sourdough Discard Apple Pull-Apart Bread is easy and fun to make. We covered every step, from the ingredients to variations. Understanding each ingredient helps ensure that your bread turns out great. Plus, you learned how to store and reheat leftovers properly. Try your own mix-ins or flavor boosts. Don't hesitate to adjust the recipe to suit your taste. Making this bread can be a rewarding kitchen adventure. Enjoy your baking journey!

Sourdough Discard Apple Pull-Apart Bread

Discover the deliciousness of Sourdough Discard Apple Pull-Apart Bread! This easy recipe uses your sourdough discard for a delightful treat that's bursting with apple flavor and a hint of cinnamon. Perfect for breakfast or dessert, this pull-apart bread is an impressive yet simple way to utilize leftover starter. Click to explore the full recipe and learn how to create this warm, comforting bake that everyone will love!
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Ingredients
  

1 cup sourdough discard

1/2 cup warm milk

1/4 cup granulated sugar

2 tablespoons unsalted butter, melted

1 large egg

3 cups all-purpose flour

1 teaspoon salt

1 tablespoon ground cinnamon

2 medium apples, peeled and diced

1/4 cup brown sugar

1/4 cup chopped nuts (optional, e.g., walnuts or pecans)

1 tablespoon vanilla extract

1 egg wash (1 egg mixed with a splash of water for brushing)

Instructions
 

In a large mixing bowl, combine the warm milk, granulated sugar, and melted butter. Stir until the sugar is dissolved.

    Add the sourdough discard and egg to the mixture, mixing well.

      In a separate bowl, whisk together the flour, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, stirring until it forms a shaggy dough.

        Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.

          Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1-1.5 hours.

            While the dough is rising, prepare the filling by combining the diced apples, brown sugar, chopped nuts (if using), and vanilla extract in a bowl. Set aside.

              Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 1/4-inch thick.

                Cut the rectangle into strips (about 4-5 inches wide) and then cut each strip into squares (about 4 inches).

                  Take a square of dough, place a spoonful of the apple filling in the center, and fold the edges over to create a small pocket. Repeat with all dough squares.

                    Stack the filled squares vertically in a greased loaf pan. Cover and let them rise again for about 30-45 minutes.

                      Preheat the oven to 350°F (175°C).

                        After the second rise, brush the tops of the dough with the egg wash.

                          Bake in the preheated oven for 30-35 minutes, or until golden brown on top.

                            Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                              Prep Time: 20 minutes | Total Time: 3 hours | Servings: 8

                                - Presentation Tips: Serve the pull-apart bread warm, dusted with powdered sugar, and offer a side of caramel sauce for dipping.