Name: Apple Butter Sourdough Loaf
Prep time: 10 min
Cook time: 45 min
Total time: 8 h 55 min
Yield: 1
Ingredients: 1 c. Active Sourdough Starter; 1 1/2 c. Warm Water; 3 tsp. Pink Salt; 1 tbsp. Raw Honey; 3 1/2 – 4 1/2 c. Organic Milled Flour; 1 tbsp. Organic Cinnamon; 3/4 c. Apple Butter; 1/8 – 1/4 c. Organic Milled Flour

Apple Butter Sourdough Loaf is a delightful fusion of tangy Sourdough and sweet, spiced Apple Butter. In other words, this loaf is perfect for Autumn occasions or whenever you want a comforting, flavorful bread. Finally, it pairs beautifully with cheese, butter, or your favorite cozy, Fall beverage.

Apple Butter Sourdough Loaf Ingredients

For the Sourdough Loaf

For the Apple Butter “Paste”

Crafting the Apple Butter Sourdough Loaf Dough

First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Loaf.
- Note 1: If you do not have a mixer, you can combine the wet ingredients into a ceramic or glass bowl. Mix the wet ingredients using a Dutch Whisk or fork, and then combine the flour one cup at-a-time until the dough forms. Then follow steps 4-5.
- Note 2: If you have a Kitchen Aid Stand Mixer, combine the wet ingredients first using a dough hook or paddle attachment. Next, add the flour one cup at a time. Then, follow steps 4-5.
Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
Then, once the dough has pulled away from the sides of the bowl, turn the mixer off.
- Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour.
Next, place the dough into a lightly oiled or Banneton bowl.
Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Add the Dough Ingredients Into the Bosch Universal Mixer

Sourdough Discard Beer Bread Ingredients — First, in a Bosch Universal Mixer, combine all of the ingredients for the **Sourdough Loaf**.

Turn Mixer to Speed 2-4

Turn mixer on until dough forms — Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.

Focaccia dough — Then, once the dough has pulled away from the sides of the bowl, turn the mixer off.

Turn the Mixer Off Once; Place the Dough Into a Bowl and Let It Rest

Place dough in bowl — Next, place the dough into a lightly oiled or Banneton bowl. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Stretching and Bulk Rising the Sourdough Loaf Dough

First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour.
Then, repeat step 2 on hour two and three.
Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Stretch the Ball of Dough; Let It Rest; Repeat for Hours 2-3

First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.

Stretch and Fold the Dough — Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour. Then, repeat step 2 on hour two and three.

Let the Dough Bulk Rise Until It Has Doubled In Size

Before the bulk rise — Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Mixing the Apple Butter “Paste”

As the dough is bulk rising, mix the Apple Butter “paste.
- Note: It is important to create this “paste” for the bread. If you directly add the Apple Butter to the dough, there is a chance the dough will not bake properly because it will be too wet. The paste includes extra flour to allow the Apple Butter to distribute and bake properly in the loaf dough.
Combine all of the ingredients for the “paste” into a medium-sized mixing bowl.
Then, using a spoon or Dutch Whisk, mix the ingredients until well combined.
Finally, set the “paste” aside.

Laminating the Sourdough Loaf with Apple Butter; The Final Rise

Once the dough has bulked or doubled in size, lightly flour the kitchen counter.
Next, place the dough onto the lightly floured surface and gently press it out with your fingers.
Then, plop all but a tablespoon of the Apple Butter paste on top of the dough. Sprinkle a tablespoon of flour over it.
Next, pull one side of the dough into the center. Repeat with the second side.
Then, spread the remaining tablespoon of Apple Butter paste onto the seam of the two sides of dough.
Next, tightly roll the dough up into a ball. Smooth it by rolling it on top of the kitchen surface a few times.
Finally, place the dough back into the bowl, cover it with the kitchen towel, and let it rise for another 30-60 minutes.

Gently Press the Dough Onto a Lightly Floured Surface

Gently press the dough onto a lightly floured kitchen surface — Once the dough has bulked or doubled in size, lightly flour the kitchen counter. Next, place the dough onto the lightly-floured surface and gently press it out with your fingers.

Lather the Apple Butter “Paste” Onto the Sourdough Loaf Dough

Lather the Apple Butter paste onto the loaf dough — Then, plop all but a tablespoon of the **Apple Butter** paste on top of the dough. Sprinkle a tablespoon of flour over it.

Fold the Sides of the Dough In, Slather on More Paste, and Roll It Up

Roll the ball of dough up — Next, pull one side of the dough into the center. Repeat with the second side. Then, spread the remaining tablespoon of **Apple Butter** paste onto the seam of the two sides of dough. Next, tightly roll the dough up into a ball. Smooth it by rolling it on top of the kitchen surface a few times. Finally, place the dough back into the bowl, cover it with the kitchen towel, and let it rise for another 30-60 minutes.

Scoring the Apple Butter Sourdough Loaf

Once the dough has risen for at least 30 minutes, place a Dutch Oven into the oven and preheat it to 450 degrees.
Next, tear off a piece of parchment paper and lightly flour it.
Then, place the risen Apple Butter Sourdough Loaf onto the parchment paper. Lightly flour the top of the dough.
Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.
- Note: I scored this loaf to look like the “Lattice” design of an apple pie.

Scored Apple Butter Sourdough Loaf — Scored **Apple Butter Sourdough Loaf** – scored in a “Lattice” design.

Baking and Cooling the Apple Butter Sourdough Loaf

Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
Next, carefully insert the parchment paper with the scored loaf into it.
Then, cover the Dutch Oven with the lid.
Next, bake the Apple Butter Sourdough Loaf for 23-25 minutes with the lid on.
Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
Next, bake the loaf for 20 minutes.
Then, once the loaf is brown on top, remove it and carefully place it onto a wire cooling rack.
Finally, the Apple Butter Sourdough Loaf is ready to enjoy!

Place the Scored Apple Butter Sourdough Loaf Into the Oven

Once the oven and Dutch Oven have preheated, remove the Dutch Oven. Next, carefully insert the parchment paper with the scored loaf into it.

Bake the Loaf, Covered, for 23-25 Minutes at 450 Degrees Fahrenheit

Scored Apple Butter Sourdough Loaf halfway through baking — Then, cover the Dutch Oven with the lid. Next, bake the **Apple Butter Sourdough Loaf** for 23-25 minutes with the lid on. [Note: The picture above is the halfway mark of baking this bread].

Bake the Loaf, Uncovered, for 20 Minutes at 440 Degrees Fahrenheit

Baked Apple Butter Sourdough Loaf — Then, remove the lid and reduce the heat to 440 degrees Fahrenheit. Next, bake the **loaf** for 20 minutes.

Place the Loaf on a Cooling Rack to Cool Completely Before Slicing

Cool the Apple Butter Sourdough Loaf on a wire rack — Then, once the **loaf** is brown on top, remove it and carefully place it onto a wire cooling rack. Finally, the **Apple Butter Sourdough Loaf** is ready to enjoy!

Serving and Storing the Apple Butter Sourdough Loaf

Once the Apple Butter Sourdough Loaf has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cutting that in half and then individual slices. Finally, serve with more Apple Butter, softened butter, honey, jam, dip into an egg batter for Apple Butter French Toast, or use it for a Turkey Apple Butter Panini.

To store the Apple Butter Sourdough Loaf, place it in an airtight container or a bread bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.

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