| Nothing fancy about this bread; it’s not trying to be extra-light, or extra-sweet, or extra-yeasty. It’s just basic and delicious. (It reminds some people of bread-machine bread.) I’ll eat it straight up with a little butter, or (my favorite) in a peanut-butter-and-honey sandwich. I don’t cook for a lot of people, so more often than not I go through half a loaf or so in the first couple days, use up a little more by making toast, then turn the rest into bread crumbs and chuck it in the chest freezer. Alternatively, you can get good use out of this bread for nearly a week if you take the time to chuck slices in the broiler and toast them really thoroughly! |  |
This was one of the first sugar-free things I ever came up with. My then-boyfriend (now husband) was lamenting how he can never have apple pie, because the filling is nearly always mostly congealed sugar with apple bits in it. I went to the kitchen and created this, and he has loved it since the first bite! I figure that apples are plenty sweet enough to be tasty without all that sugar, so why add it? I think that this pie has a particularly spiced-cider kind of taste, which I really enjoy.
