Over the weekend I made the Kitchn’s brown butter apple loaf twice. Served with tea and coffee, it was perfect for the cold and rainy weather we’ve been having here in SF.
The recipe is pretty solid, but I wrote some notes for the more ambiguous parts.
What size pan?
I used a loaf pan approximately 8″ x 4″ (at the bottom) and 2 1/2″ tall. My loaf pan measured 8 3/4″ x 4 1/2″ at the top.
How many apples?
The recipe lists three apples but doesn’t specify what size. Your apples should weigh about a pound after peeling and coring. It’s the same as using two large apples, or one large one and two small ones.
Whole wheat flour
The recipe calls for a mix of whole wheat and all purpose flour, but both times I used 100% apf and it tasted just fine.
Sour cream or crème fraîche
I used sour cream both times, and thought the loaf still tasted great. If you don’t have or can’t find crème fraîche at the store, Smitten Kitchen explains how you can make your own.
The first time, I didn’t brown the butter because I was impatient. I was in a hurry, so I only melted it until it was golden yellow and full of clear bubbles. The second time, I kept it on the burner a bit longer, and the butter started to become golden brown. Both apple loaves tasted delicious, but the one where I used properly browned butter had a slightly nuttier aroma. How to brown butter
I used regular brandy instead of apple brandy. From other comments, it seems like you can substitute bourbon or boiled cider as well.
Both times, I baked my loaf for about 1 hour and 15 minutes, or until it passed the toothpick test. It could have been because I substituted all purpose flour for whole wheat flour, though.