Friday, November 27, 2015

Quince Almond Bread

When I finally fresh quince at a local farmer's market in the East Village, I bought 6 pounds of quince this season  In the weeks prior, I had looked everywhere. When I finally found them, I guess in my excitement,  I overbought. In retrospect, I am glad I did as so many good recipes were created as a result, like my last post showcasing poached quince in cranberry vanilla syrup

Quince flavor is sour when fresh but cooked it has a lovely floral and fragrant quality that makes it flexible for sweet or savory dishes. 

This sweet, dense quince and almond-studded loaf pan bread is a perfect choice for holiday breakfasts or brunches.

To make the bread, grated fresh quince and chopped slivered blanched almonds are kneaded into the bread dough and provide a unique flavor and crunch to this beautiful loaf pan bread.

If you would like to fancy the recipe up a bit, cover the bread with a simple sugar glaze. Whisk together one cup of powdered sugar and a tablespoon of water and pour it over the top of the bread after it has cooled completely. If the glaze is too thick, add more water, a few drops at a time until it has thinned out enough to pour easily over the bread. Add flavor to the glaze by incorporating a few drops of pure vanilla, rum or almond extract. Lemon and orange flavors would also work well.
Quince Almond Bread

Prep Time: 30 minutes
Bake Time: 45 minutes 
Rise time: 45 minutes 
Yield: 1 loaf
  • 1/2 lb fresh quince
  • 1/4 cup apple juice
  • 4 cups all-purpose flour
  • 2 packages of 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 
  • Rinse the fresh quince and pat dry. Peel quarter and core each one. Grate the quince quarters into a bowl. 
  • Add the apple juice and toss together to coat completely. Let stand for 15 minutes. 
  • Place the all-purpose flour in a large bowl and make an impression in the middle. 
  • 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. 
  • Cover and stow in a warm place for 15 minutes. 
  • Roughly chop the almond splinters.
  • Grease a large (9x14) loaf pan. 
  • Retrieve the bowl of yeasted dry ingredients from its warm place. 
  • 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. 
  • Knead in the almond splinters. 
  • Place the mixture back in the bowl, cover and let stand for another 30 minutes or until the dough has doubled in size. 
  • Preheat the oven to 350 degrees F.
  • Turn the dough out onto a lightly floured surface and knead once more.
  • Transfer the dough to the greased loaf pan.
  • Place in the oven and bake for 45 minutes.
  • Remove from oven. Cool, then slice and serve while the bread is still warm.

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