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You know how it is. Fruit goes on a super sale, and you buy a bit too much. You can only have so many smoothies… Don’t worry; this recipe exists!

The one picture below is a triple batch. I used apples, grapes, and oranges in stripes. (Farthest is apples, closest is oranges.)
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  • 2 c. flour
  • 1 3/4 cups warm water
  • 1/2 tbsp dried yeast
  • 3 (ish) cups fruit chunks (I have used oranges, apples, and grapes.)
  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 2 tbsp cinnamon

    1.  Let’s make some dough! You can do this the night before you need to bake it, or a couple of hours ahead of time. First, dissolve the yeast in a little bit (a few tablespoons) of the lukewarm water with a tablespoon of the flour. Set aside until little bubbles begin to form.

    2.  Spoon or sift the flour into a bowl and add the yeast mixture. Then add the rest of the water a little at a time. If it starts being a batter, stop, add a bit more flour until it’s dough again. Add a tablespoon of oil to the dough.

    3. Place the dough onto a well floured surface and knead for about 5-10 minutes or until the dough bounces back when you poke it. Roll into a ball and place it back into the bowl. Cover with a damp cloth and set it in a warm place, away from drafts, until it doubles in size (about one hour). If you do this the night before, you can leave the dough in the bowl to rise in the fridge – it will rise slowly and be more awesome.

    4. After the dough rises you’re ready to put the bread together. Pre-heat your oven to 350. Wash and pat dry the fruit. De-stem or peel. Then cut into chunks. You can leave grapes whole, they are the right size.

    5. Grease and flour your pan. Take the dough out of the bowl with well-floured hands. (seriously, it will be pretty sticky) Divide the dough into two balls, one a little bigger than the other. Roll out the larger ball on a well-floured surface roughly to the size of your pan, no more than a 1/2 inch thick. Lay the dough in the pan, pushing the dough to the corners.

    6. Take about two-thirds of the fruit chucks and scatter them on top of the first dough layer. Sprinkle half of the sugar and half of the cinnamon over it, with a drizzle of oil.

    7. Roll out the second ball of dough to the size of the pan. Then cover the fruit layer with this second piece of dough. Roll up the edges of the bottom layer of dough from underneath to the top, to close the bread. Then poke the bread down onto the fruit to create little ‘craters’ all over.

    8. Cover the top with the rest of the fruits and sprinkle the remaining cinnamon sugar over the top. Drizzle with oil and bake for about 30-45 minutes or until your house smells amazing, the dough is golden on top and the fruit is oozing and cooked. (For the triple batch pictured above, you will have to bake it longer.)

    9. Allow to cool. When ready to serve, cut into squares. This is best served and eaten the day of baking, or at the most the next day.

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