Apple Bread with Cider & Calvados.
First things first…. What is the difference between apple juice and apple cider?
If you live in the US apple juice is made from pressing apples, then removing all the bits, pasteurizing it and bottling it for long shelf life. It may or may not be sweetened.
Apple cider starts out the same way – but leaves in all the bits, is not pasteurized and has a very short shelf life. It’s available in the fall, usually from local apple producers,
If you live in the rest of the world, apple juice is the same but cider (we don’t bother with the ‘apple’) is a fermented beverage, with carbonation and alcohol content similar to beer. In our supermarkets the cider section is as large and varied as the beer section.
We do not have un-fermented, unpasteurized apple juice.
Calvados is apple brandy made in Normandy. If it’s not made in Normandy, it may be made from apples and it may be delicious, but it’s not Calvados.
Cider, by the way, is the traditional drink to have with savory buckwheat crêpes
On to the bread…..
Kelly, of A Messy Kitchen, our host kitchen for this month, decided to celebrate apple season.
I love apples. I eat one every day from now until spring when the supply starts to dwindle. Mon mari brings home buckets of windfalls, complete with worms, for me to make apple crisp, or toss into the slow cooker
For the bread the apples are cooked, then folded into the dough before baking – but head over to A Messy Kitchen for the recipe and the details for being a Bread Baking Buddy this month.
As to the rest of the Babes…..
Read on to see what they did.
And that’s it for the Babes in the October…. As usual, we’re busy
And the Babes are:
The Bread Baking Babes
A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
And me…. Thyme for Cooking – Katie