The only tricky part about making this bread is that different brands of pearsauce (or applesauce) will have different amounts of liquid, so you might need to adjust the amount of flour in the recipe.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.
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- Yield:Makes 1 loaf
- Active time: 20 minutes
- Total time:2 hours, 40 minutes
- 9 ounces (about 1 3/4 cups) bread flour
- 6 5/8 ounces (about 1 1/4 cups) white whole wheat flour, divided
- 1 cup pearsauce (or applesauce)
- 3/4 cup water
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
Combine the bread flour, 1 cup of the white whole wheat flour, pearsauce, water, and instant yeast in the bowl of a stand mixer fitted with the dough hook. Knead on low speed until the mixture is elastic, about 10 minutes. It might not be completely smooth because of the bumpiness of the fruit. The dough should be tacky, but not sticky. If it's sticky or it doesn't gather around the dough hook as you knead, add the additional white whole wheat flour, as needed.
Add salt and olive oil and continue kneading until they are completely incorporated. Cover bowl with plastic wrap and set aside until the dough has doubled in size, about an hour.
Adjust oven rack to center position and preheat oven to 350°F. When dough has doubled, remove from bowl, knead briefly, and form into alog about 9 inches long. Place log in a 9- by 5-inch bread pan. Cover pan with plastic wrap and set aside until dough has risen about an inch over top of the pan.
Slash the top of the loaf and bake at 350°F until internal temperature of the loaf reaches 200 degrees, about 50 minutes. Remove loaf from the pan and let cool completely on a rack before slicing.