How Do You Like Them Apples?

Few fruits are more loaded with symbolism than the common, everyday apple. Johnny Appleseed planted the trees straight into early American culture, likely with little more than basic sustenance in mind, but their importance goes far deeper than those shallow roots. Well before that, the Greeks associated the apple with Aphrodite, the goddess of Love. The Christian mythology of Adam and Eve is well known, ascribing both great and terrible wisdom to the humble apple, the catalyst for the creation of civilization as we know it.

Those are some pretty weighty claims for such a simple, sweet little morsel. While a bite of one perfectly crisp, tart Fuji can feel like a moment of temporary enlightenment, sweetness, and all the comforting, optimistic, uplifting sentiments that go with it, are my ultimate takeaway. Enjoying apples on Rosh Hashanah in hopes of assuring a sweet New Year ahead feels almost redundant, almost too obvious, but still too good to question.

Thick slices of freshly harvested apples, lavished with an golden drizzle of thick honey, always stood at attention on the festive dinner table, waiting for takers. Even when darker, more robust maple syrup was offered alongside, those pale slivers sat as little more than those iconic symbols. A nice thought, a hospitable offering of well wishes, but not an actual appetizer, or palate cleanser- And certainly not dessert.

Given the abundance of apples all across the globe and their rich tradition in almost all cultures, it’s hard to come up with a truly original treat for Rosh Hashanah. I still can’t claim to have done so, but the last thing I want to serve is another standard-issue apple pie or apple cobbler. While I wouldn’t turn up my nose at either given the chance to serve myself, there are simply more decadent things I crave… Like apple fritters.

Doughnuts are hit-and-miss affairs, only good for the first hour or so out of the vat of hot oil. Their texture declines exponentially with every passing minute after that, and don’t get me started about the logistics of making enough for a crowd. To satisfying this particular, powerful longing, it was straight to the oven for me.

Sweet yeasted dough, rich enough to pass for challah, swaddles tender chunks of lightly simmered and spiced apples, prepared just as it might be for your typical deep fried function. After the usual chopping and division, however, these pieces are reunited in one large cake pan and baked together, emerging from the oven as one grand, show-stopping dessert fit for a crowd.

To keep more closely with tradition, the torte could be just as easily finished with a drizzle of vegan honey, agave, or maple syrup, but a simple vanilla bean glaze takes it over the top for me, more closely echoing its original doughnut inspiration.

Read whatever deeper meaning that you may, but there’s no questioning one thing about this latest twist in the apple saga: These are symbols that are meant to be eaten. Prepare to go home with an empty pan after this particularly sweet holiday.

Yield: Makes 14 – 16 Servings

Apple Fritter Torte

Name: Apple Fritter Torte
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 10 h 30 min
Yield: 14
Cuisine: Jewish
Ingredients: 2 1/2 – 3 Cups All-Purpose Flour; 3 Tablespoons Granulated Sugar; 1 Teaspoon Baking Powder; 1/2 Teaspoon Salt; 1 Teaspoon Active Dry Yeast; 1/2 Cup Aquafaba; 1/2 Teaspoon Lemon Zest; 6 Tablespoons Warm Water; 6 Tablespoons Vegan Butter, Melted and Divided; 2 Teaspoon Ground Cinnamon; 1/4 Cup Dark Brown Sugar, Firmly Packed; 2 Large Fuji Apples, Peeled, Cored, and Diced; 1 Teaspoon Tapioca Starch; 1 Cup Confectioner’s Sugar; 1 Teaspoon Vanilla Bean Paste or Extract; 1 – 2 Tablespoons Water

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Additional Time 8 hours 30 minutes

Total Time 10 hours 30 minutes

Ingredients

Torte Dough:

2 1/2 – 3 Cups All-Purpose Flour
3 Tablespoons Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Active Dry Yeast
1/2 Cup Aquafaba
1/2 Teaspoon Lemon Zest
6 Tablespoons Warm Water
6 Tablespoons Vegan Butter, Melted and Divided

Cinnamon-Apple Filling:

2 Teaspoon Ground Cinnamon
1/4 Cup Dark Brown Sugar, Firmly Packed
2 Large Fuji Apples, Peeled, Cored, and Diced
1 Teaspoon Tapioca Starch

Vanilla Bean Glaze:

1 Cup Confectioner’s Sugar
1 Teaspoon Vanilla Bean Paste or Extract
1 – 2 Tablespoons Water

Instructions

In the bowl of your stand mixer, combine the 2 1/2 cups of the flour, sugar, baking powder, salt, yeast, aquafaba, lemon zest, and water. Beat on a medium speed for 5 – 8 minutes, until the dough begins to pull away from the sides of the bowl and forms a soft, slightly sticky ball. Slowly add more flour, just a tablespoon at a time, to get it to a workable consistency. It should still be very tacky, and not as firm as bread dough. Allow the dough to rest for a minute.
Start the mixer again on low speed and slowly drizzle in 4 tablespoons of the melted butter, about a teaspoon at a time. Once fully incorporated incorporated, continue to knead with the hook attachment for about 5 minutes, until glossy, smooth, and elastic. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and chill in the fridge overnight, or for at least 8 hours.
Meanwhile, prepare the apple filling by heating the remaining 2 tablespoons of butter in a medium skillet over moderate heat. Add the cinnamon and sugar, cooking until dissolved. Introduce the apples, reduce the heat to medium low, and gently simmer for about 10 – 15 minutes, stirring periodically, until fork-tender. Sprinkle the starch evenly over the mixture and quickly incorporate, whisking out any lumps. Cook just until slightly thickened and turn off the heat. Cool completely before using.
After the dough has properly rested, turn it out onto a floured surface and roll it into a large rectangle. Don’t sweat the actual size; just aim for about 1/4-inch thickness. Spoon the apple filling down half, lengthwise, and fold over the dough, pinching the edges together to seal. Use a very sharp knife to cut the skinny rectangle into 1-inch strips, and then cut those strips diagonally. If that sounds confusing, don’t worry! I made a fancy diagram in Paint to help you out:

And yes, it will be an absolutely terrific mess.

Fear not! Gather up all the pieces and press them into a lightly-greased 9-inch ound springform pan. Let rest and rise for 1 hour, and in the meantime, begin reheating your oven to 350 degrees.
Bake for 1 hour – 1 hour 15 minutes, until amber brown all over; just a shade darker han simply “golden.”
Prepare the glaze by whisking together all the ingredients, adding just enough ater to reach your desired consistency.
Cool the torte for at least 25 minutes before serving, but don’t let it sit too long! It’s best served warm, with the vanilla bean glaze lavished on top just prior to slicing.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 320Total Fat: 5gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 0mgSodium: 100mgCarbohydrates: 62gFiber: 2gSugar: 16gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

September 7, 2018January 25, 2026

Hannah (BitterSweet)13 Comments

[Not Quite] Silent Sunday: Dal-icious

Yield: Makes 10 Dal Puri Roti

Dal Puri Roti with Tamarind Sauce

"I do not exaggerate when I say this is one of my favorite breads in the world! It’s obviously of Indian origin, but this version is a Trinidad specialty. It works well on it’s own, but if you roll it out thin enough you can then stuff it with various curries and roll it up like a burrito for some Trini heaven.

Culantro is a related to cilantro and similar, yet different enough to seek out. If you have Latin markets in your area, you may be able to find it. It’s also called chado beni in Trinidad.

A tawa is a cast-iron or stainless steel griddle that fits on top of your stove burner (gas or electric.) These are inexpensive, usually made in India, and easily found at Indian or Caribbean markets or online.”

By Chef Philip Gelb of Sound & Savor

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

Tamarind Sauce:

1 Tablespoon Coconut Oil
4 Green Onions, Diced
2 Cloves Garlic, Minced
2 Tablespoons Fresh Cilantro
1/2 Teaspoon Salt
1/2 Teaspoon African Bird Pepper or Cayenne Pepper
1/4 Cup Palm Sugar or Coconut Sugar
1 Cup Water
1/3 Cup Tamarind Concentrate

Dal Puri Roti Filling:

1 14-Ounce Cans Garbanzo Beans
1 Habanero Pepper, Seeded and Minced
3 Cloves Garlic, Minced
1 Teaspoon Salt
1 Teaspoon Ground Cumin
1 Bunch Fresh Cilantro
1 Bunch Fresh Culantro

Roti Dough:

3 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Active Dry Yeast
1 Teaspoon Salt
About 1 1/2 Cups Water
Coconut Oil, to Cook

Instructions

Prepare the tamarind sauce first. In a skillet, add the coconut oil, green onion, and garlic. Sauté for three minutes, until aromatic. Transfer to a mortar and pestle and pulverize along with the cilantro. Add the rest of the ingredients and mix well. Taste and adjust seasonings as desired.
Place all of the ingredients for the filling into a food processor and grind into a rough mash. Set aside.
In a large bowl, whisk together the flour, baking powder, yeast, and salt. Add water and mix together with a spoon until the dough becomes too thick to stir. Use your hands to finish combining the ingredients. Use just enough water to form a ball and knead gently for a few minutes, until smooth. Cover dough with a clean kitchen towel and let rest for at least 1 hour.
Divide the dough into 10 equal pieces. Form each piece into a ball and then roll into a small circle. Add about 1/10th of the garbanzo mixture and wrap the dough around it, much like you would for a dumpling. Pinch the dough closed, cover once more, and let rest for another hour.
Place a griddle or large skillet over medium heat and brush liberally with coconut oil. Roll each ball into a flat, thin circle. Place the dough on the skillet and brush the top with more coconut oil. Cook for 1 minute before flipping. Cook for another minute, flip again, and cook for 1 minute longer. Repeat with all the remaining dough.

Bae Goals

It must be something in the water. Perhaps it’s something in the air. Surely, there’s some secret ingredient that separates true bagels from merely ring-shaped buns. What else could explain the mystique behind “authentic” New York bagels, impossible to replicate beyond city borders? Defined more by texture than flavor, burnished crusts lacquered with any variety of seeds and salt give way to distinctive density and chew that enthusiasts laud. A quick dip in a boiling vat of malt-enriched alkaline water is the key factor that makes a bagel more than mere bread, much like soft pretzels.

Simple enough in concept, but intimidating in execution. Traditional recipes call for lye, in all its caustic glory, which is threatening enough to send me straight to the bakery, rather than the kitchen. Bagels were longtime residents on my list of baking goals, growing longer and less likely to be accomplished with every passing year. That was until I joined forces with chef Philip Gelb and lucked into one of his famous bagel baking classes.

Demystifying the yeasted rings with a no-nonsense approach that anyone with even a passing culinary curiosity could happily jump right into, all fears of failure evaporated along with the rising steam.

Baking soda stands in for the deadly lye, reducing the risk of severe bodily harm right off the bat. Believe it or not, all the rest is fairly standard procedure; a vigorous mixing, resting and rising, shaping, and baking are all that separate you from savory satisfaction. No satanic incantations, obscure tinctures, nor acts of God need apply.

Bagels can take shape either by punching out the centers with a quick jab of the fingers, or rolled into snakes and connected at the ends. Personally, I prefer to poke out the middles as there’s less danger of them coming undone in the bubbling water bath.

Though technically optional, it’s hard to beat the classic “everything” topping, a melange that can include almost a full shelf out of the average pantry, which can make up for almost any other shortcomings. Instantly evoking that classic deli flavor, it’s actually the onion flakes that I find most essential to the combination. All else is flexible, but if you’re truly flummoxed by the proper ratios, you can even buy ready-made blends. Such shortcuts are completely acceptable when you go through the trouble of baking the bagels from scratch, if you ask me.

Purists will argue until they’re blue in the face about what makes for the best bagels, but this much I know is true: Nothing beats the ones coming out of your own oven, hot and fresh, just barely cool enough to slice. Such beauty needs no further toasting to perfect (perish the thought!) but a thick schmear of hummus or cream cheese never hurts.

I’m delighted to finally share such a delicious victory today for the 11th annual World Bread Day. After so much agita, it’s a joy to finally take this project off my list of lofty goals, and move it onto the list of everyday staples. Don’t buy into the hype- Or the sad, stale carb bombs sold in most grocery stores. Even if you’re not a bagel-fanatic, baking is believing!

Yield: Makes 12 Bagels

Bagels

Nothing beats hot and fresh bagel straight out of your own oven. This foolproof formula turns out perfect results every single time.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 2 hours 15 minutes

Total Time 3 hours 15 minutes

Ingredients

1 Teaspoon Active Dry Yeast
4 Tablespoons Rice Malt, Barley Malt, or Agave, Divided
2 Cups Warm Water (105 Degrees Fahrenheit)
1 Teaspoon Salt
2 Cups Whole Wheat Flour
3 Cups All-Purpose Flour
1 Tablespoon Olive Oil
1 1/2 Teaspoons Baking Soda
Dried Garlic, Dried Onion, Sesame Seeds, Poppy Seeds, and/or Coarse Salt (Optional)

Instructions

In a large bowl, combine the yeast, 1 tablespoon of malt, and the warm water. Let the yeast proof until the surface becomes foamy; about 5 minutes. Whisk in the salt. Add the whole wheat flour and 2 cups of the all-purpose flour, stirring with a wooden spoon until incorporated.
Place the dough on a sturdy, clean surface and slowly work in the rest of the all-purpose flour. Knead for 10 minutes or until smooth and elastic. Coat the dough with olive oil, place in a bowl, and cover tightly with a clean dish towel.
Let rise until the dough has doubled in volume; about 1 hour, though time may vary greatly due to temperature and altitude.
After the dough has doubled, knead it lightly for 1 minute. Divide the dough into 12 equal parts. Roll each piece into log and then fold it into a circle, firmly pressing the seam together. Place each bagel on a lightly floured surface, cover with a clean towel, and let rise until doubled; about 1 hour.
Meanwhile, preheat your oven to 500 degrees and place a baking stone inside, if using. Otherwise, the bagels can be baked on a standard sheet pan. In a large pot, bring 3 quarts of water to a boil and add the baking soda along with the remaining 3 tablespoons of malt. The baking soda is necessary to properly texture and brown the bagels.
After the bagels finish their second rise, boil each bagel for 1 minute on each side, keeping the water at a consistent, rapid boil.
Now your bagels are ready to bake. If you want, you can top them with any or all of the seasonings your heart desires, patting them gently into the top to make sure they adhere. Transfer carefully to your baking stone or sheet pan, and bake for about 15 minutes.
The bagels are best served within 15 minutes of emerging from the oven!

Notes

By Chef Philip Gelb of Sound & Savor

The Loaf of My Life

Darkly burnished to a deep caramel color, the exterior crackled with every bite, crisp crust shattering upon impact into a thousand explosively flavorful crumbs. Venturing deeper into the slice, the chewy matrix of long-fermented wheat gluten tangled into a soft, springy pillow cradling a shallow pool of hummus. This was my first experience with Tartine bread, and it was nothing short of transcendent. Even this most basic loaf, a simple staple made of only flour, water, and salt, conveyed a passion for the craft that translates to a remarkable finished product. For better or for worse, I was hooked.

The trouble with falling in loaf (yes, pun intended) with one of these beauties is that it spoils you, making it difficult if not impossible to enjoy the average supermarket loaf ever again. Then, to get your fix, you have to seriously commit yourself to this new relationship; each handsome slab of yeasted glory is a full three pounds by weight, which is no small undertaking for a single eater.

No matter how many sandwiches I made, the loaf never seemed to dwindle. Wasting such a gem would be unthinkable, so it was high time to seek alternative eating options.

Bread pudding is capable of condensing unreasonable servings of bread into deceptively small portions, making the dessert ideally suited to this task. After the third or fourth forkful, the full slice equivalent will be the last thing on your mind, drowned out by the comforting scent of cinnamon and ginger, carried by a wave of succulent summer peaches. Comfort food isn’t just for the colder months, although with that said, I can just as easily envision this same satisfying formula with apples, pears, or a perfectly autumnal combination of the two.

Turning on the oven in the heat of August may give you pause, but don’t let it stop you entirely. Just make sure you have plenty of vanilla ice cream on hand to cool things down.

Yield: Makes 10 – 14 Servings

Southern Peach Bread Pudding

Prep Time 15 minutes

Cook Time 50 minutes

Additional Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

3/4 Pound Crusty Bread, Sliced into 1-Inch Cubes (About 7 – 8 Cups)
1 Tablespoon Arrowroot
1 1/2 Cups Fresh Peach Puree*
1 Cup Plain Non-Dairy Milk
3/4 Cup Coconut Sugar or Dark Brown Sugar, Firmly Packed
1/4 Cup Melted Coconut Oil
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Salt
1 Cup Chopped Peaches
1/4 Cup Chopped Pecans

Instructions

Preheat your oven to 350 degrees and lightly grease a 9 x 13 inch baking dish.
Toss the bread and arrowroot together in a large bowl, mixing well to coat the pieces with starch. Set aside.
Separately, combine the peach puree, non-dairy milk, oil, sugar, cinnamon, ginger, and salt, stirring until the mixture is homogeneous. Pour the liquid mix all over the bread, and let stand for about 10 minutes to soak in a bit. Gently fold in the chopped peaches, making sure that they’re well distributed throughout.
Transfer to you prepared baking dish and sprinkle evenly with chopped pecans. Bake for 45 – 50 minutes, until golden brown all over. The edges should appear set, but the interior will remain quite soft and moist; be careful not to over bake it.
Let cool for at least 15 minutes before serving. You can either take the time to make nice, neat slices, or just grab a large spoon and scoop it out onto plates. Either way, it’s best served warm, and with a generous serving of vanilla ice cream melting over the top.

Notes

*To make peach puree, simply pit fresh peaches and toss them in your blender, processing until completely smooth. Peel the fruits first if the skins are particularly tough or your blender is a bit under-powered.

Simmer Down Now

Sweet dreams beget savory cravings. Balancing out long days of baking that spill over into visions of sweets well into my waking hours, the first thing on my mind in the morning is anything but another sugary meal. Spice, zest, acidity; anything to wake up my taste buds without another saccharine treat. Syrup-drenched pancakes still beckon, as does that comforting crunch of frosted cold cereal flakes, but an innate yearning for bolder seasoning pushes me further into the pantry for alternative options.

Bleary-eyed and barely conscious, finding any shortcut for satisfying that gnawing hunger is a merciful windfall. I’m certainly not above lazily throwing a slice of bread under the broiler and calling it a day, but when it takes only a few minutes longer to whip up a truly satisfying, savory meal, why not make something a bit more special? Perusing the usual pantry options after one particularly brutal wake up call, finding a packet of taco simmer sauce was like uncovering the holy grail right in your own backyard.

Recently released by Simply Organic, their ingenious Southwest Taco Simmer Sauce promises warm notes of chili peppers, tangy tomato, rich cumin, and savory oregano, and it doesn’t disappoint. Claiming that it’s best with beef and positioned merely as a taco night aid struck me as rather shortsighted, though. Maybe it was the sleep-deprived delirium that inspired my unconventional #OrganicMoments, but all I could think about was a fresh, spicy take on French Toast.

Thickly sliced country bread takes a dip in a rich bath of coconut milk, infused with this delicately nuanced blend, coming together almost instantly. A crisp sear on the outside locks in a rich, savory custard interior, a perfectly proportional contrast to delight the taste buds. No sugar need apply for this bold new breakfast option. Best of all, such a unique palate of flavors means that it needn’t be confined to the AM hours; ideal for brunch or dinner as well, the concept easily transcends traditional mealtime boundaries.

Toppings are hardly necessary when you start with such a brilliant base, but it’s impossible to resist a few generous slices of luscious avocado, at the very least. Pepitas add a hearty crunch, and the brightness of simple pico de gallo perfects the meal for me, but the sky is truly the limit. Dream up your own #OrganicMoments with a wide range of savory finishes, such as vegan cheese or sour cream, sliced tomatoes, grilled corn, shredded cabbage, or black beans. On the other hand, simply going au naturel and digging right in wouldn’t disappoint.

This post was made possible thanks to sponsorship by Simply Organic.

Yield: 2 - 3 Servings

Savory Tex-Mex French Toast

$Savory Tex-Mex French Toast$

Warm notes of chili peppers, tangy tomato, rich cumin, and savory oregano infuse this savory coconut milk-based take on French toast. A crisp sear on the outside locks in a rich, savory custard interior, a perfectly proportional contrast to delight the taste buds.

Ingredients

3/4 Cup Full-Fat Coconut Milk
1 Packet Simply Organic Southwest Taco Simmer Sauce
1 Tablespoon Arrowroot
1 Tablespoon Nutritional Yeast
4 – 6 (1-Inch Thick) Slices Hearty Country Bread

To Serve:

Sliced Avocado
Pico de Gallo
Toasted Pepitas

Instructions

In a large, shallow dish, whisk together the coconut milk, simmer sauce, arrowroot, and nutritional yeast.
Once smooth, dip the first two slices of bread into the mixture, allowing the pieces to soak for about a minute before flipping them over to the opposite side. You want to saturate the slices without having them disintegrate into the liquid.
Meanwhile, begin heating a large skillet over medium heat. Use nonstick or lightly grease any other material. Once hot, gently place the saturated bread onto the sizzling surface, and let cook, undisturbed, for 3 – 4 minutes.
Peek to check on the underside; if it’s nicely golden-brown, go ahead and give it a flip. Cook for another 3 – 4 minutes on the opposite side.
Transfer to a serving plate and top with as many of the suggested garnishes as desired. Repeat with the remaining bread, and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 521Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 9mgSodium: 262mgCarbohydrates: 25gFiber: 8gSugar: 2gProtein: 19g

May 30, 2017January 24, 2026

Hannah (BitterSweet)17 Comments

All About That Hass

Morning, noon, or night, avocado toast always hits the spot. Something about the way a luscious, creamy slab of ripe avocado melts into a hot slice of burnished golden toast defies explanation, yielding a taste far greater than the sum of its parts. Dress it up with any variety of spices, seeds, fruits, or vegetables; there’s no way to go wrong with this universal foundation. That said, it’s hard to beat the original and I always crave even more avocado, piling it up as high as gravity will allow.

Seeking a new way to pack in even more of the rich green fruit, I turned to crafting a more perfect base. This bread gets its soft, tender crumb and vibrant hue from a buttery blend of both mashed avocado and avocado oil. It makes for brilliant sandwich bread as well, sliced thin and layered with sweet and savory fillings alike… But of course, I’d always opt to add more avocado whenever possible.

Yield: 1 Loaf; 8 - 10 Servings

Avocado Bread

This bread gets its soft, tender crumb and vibrant hue from a buttery blend of both mashed avocado and avocado oil. It makes for brilliant sandwich bread as well, sliced thin and layered with sweet and savory fillings alike… But of course, I’d always opt to add more avocado whenever possible.

Prep Time 25 minutes

Cook Time 50 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 45 minutes

Ingredients

1/4 Cup Warm Water (About 100˚F)
1 Teaspoon Light Agave Nectar
1 Packet (2 1/4 Teaspoons) Active Dry Yeast
2 Large, Ripe Avocados (About 9 Ounces Total)
1 Teaspoon Apple Cider Vinegar
1/4 Cup Aquafaba
2 Tablespoons Avocado Oil
1 Teaspoon Salt
3 – 3 1/2 Cups White Whole Wheat Flour

Instructions

Combine the water and agave in a small bowl before sprinkling the yeast on top. Allow it to sit until the yeast is reactivated and bubbly; about 5 – 10 minutes.
Transfer the yeast to the bowl of your stand mixer and add in the flesh of the avocados and apple cider vinegar. Using the paddle attachment, begin to mix on medium-low speed, mashing the avocado until completely smooth. Once homogeneous, introduce the aquafaba, avocado oil, and salt, mixing to incorporate.
Add 3 cups of the flour and begin to mix slowly. Swap out the paddle attachment for the dough hook before adding in the remainder of the flour, if needed, to bring the dough together. Let the machine continue knead the dough for about 10 – 15 minutes on low speed, until the dough forms a smooth, elastic ball. It should be a rather soft dough, so don’t be tempted to add more flour.
Place the dough in a lightly greased bowl, cover with plastic wrap, and leave at room temperature for about 1 hour or until doubled in volume.
When the dough has risen, preheat your oven to 350˚F. Transfer the dough into a greased 8 ½ x 4 ½-inch baking pan and gently smooth out the top with lightly moistened hands. Let rest once more at room temperature for another 30 minutes.
Bake 40 – 50 minutes, until golden brown all over and irresistibly aromatic. Let the finished loaf rest in the pan for 15 minutes before removing it to cool completely on a wire rack. Slice, savory, and enjoy!