Oats, Apple, and Old Cheddar Bread
- 20 min
- 60 min
- 1 loaf
- 2 Granny Smith apples, or McIntosh, or other crunchy apple variety
- 250 mL (1 cup) buttermilk
- 60 mL (¼ cup) maple syrup
- 750 mL (3 cups) all-purpose flour
- 125 mL (½ cup) quick cooking oats
- 5 mL (1 tsp) baking soda
- 5 mL (1 tsp) baking powder
- 180 mL (3/4 cup) Armstrong Old Cheddar Cheese, divided
- 1 egg
- Preheat the oven to 200°C (400°F) with a rack in the middle position. Line a baking sheet with parchment paper and set aside.
- Peel the apples. Grate the flesh of the apples in a bowl and discard the cores. Pour the buttermilk and maple syrup over the grated apples and mix to combine. Set aside.
- In a large bowl, combine the flour, oats, baking soda, and baking powder. Add 125 mL (½ cup) of the Armstrong Old Cheddar Cheese, and mix to incorporate the cheese into the dry ingredients.
- Create a well in the center of the dry ingredients and pour in the apple, buttermilk, and maple syrup mixture. Using a wooden spoon, mix just until a stick dough forms. Transfer the dough to the prepared baking sheet. With floured hands, gather the dough into a round loaf (about 20 cm (7.9 in) diameter) without kneading. Handle the dough as little as possible or the bread will be dense.
- Transfer the dough onto the prepared baking sheet. Whisk the egg in a small bowl and brush it over the surface of the dough. Sprinkle with the remaining Armstrong Old Cheddar Cheese. Bake for about 40 minutes, or until the bread is cooked through and golden.
- Let the bread cool on a wire rack. Serve warm or at room temperature with salted butter and jams. Also excellent in a grilled cheese sandwich.
- The leftover bread can be stored in an airtight bag and kept at room temperature for up to two days.