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Quince Almond Bread

Quince Almond Bread

Course Bread, Breakfast, Snack
Cuisine American
Keyword almond bread, breakfast bread, fall breads, Quince, Quince Recipes
Prep Time 30 minutes
Cook Time 45 minutes
Rise time: 45 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 1/2 lb fresh quince
  • 1/4 cup apple juice
  • 4 cups all-purpose flour
  • 2 packages active dry yeast
  • 1/4 cup white granulated sugar
  • 1/2 cup lukewarm whole milk divided into 1/4 cups
  • 1/2 teaspoon salt
  • 1 large egg slightly beaten
  • 2 tablespoons melted unsalted butter
  • 1/2 cup blanched almond splinters
  • 1 tablespoon butter

Instructions

  1. Rinse the fresh quince and pat dry. Peel quarter and core each one. Grate the quince quarters into a bowl.

  2. Add the apple juice and toss together to coat completely. Let stand for 15 minutes.

  3. Place the all-purpose flour in a large bowl and make an impression in the middle.

  4. Pour the active dry yeast into the well, sprinkle 1/2 the white granulated sugar over the yeast, and pour 1/2 the lukewarm milk over the sugar and yeast.

  5. Cover and stow in a warm place for 15 minutes.

  6. Roughly chop the almond splinters.

  7. Grease a large (9×14) loaf pan.

  8. Retrieve the bowl of yeasted dry ingredients from its warm place.

  9. Mix the contents of the bowl together with the grated fresh quince, salt, egg, melted unsalted butter, the rest of the white granulated sugar, and lukewarm milk.

  10. Knead in the almond splinters.

  11. Place the mixture back in the bowl, cover, and let stand for another 30 minutes or until the dough has doubled in size.

  12. Preheat the oven to 350 degrees F.

  13. Turn the dough out onto a lightly floured surface and knead once more.

  14. Transfer the dough to the greased loaf pan.

  15. Place in the oven and bake for 45 minutes.

  16. Remove from oven. Cool, then slice and serve while the bread is still warm.