Apple butter has been a staple in Amish pantries for generations, made every fall in large copper kettles stirred for hours. Using it inside sourdough creates layers of caramelized apple flavor, with the bread’s tang balancing the apple butter’s concentrated sweetness.
A sourdough loaf swirled with homemade apple butter, layers of caramelized apple in every slice.
Ingredients
Method
- Mix starter, flour, water, salt, and sugar into a dough and complete bulk fermentation.
- Roll the dough into a rectangle about 1/2 inch thick.
- Spread apple butter across the surface, leaving a 1-inch border, then roll tightly lengthwise.
- Score the top with three diagonal cuts and bake at 400F (205C) for 30-35 minutes.