Recipe of the Week: Theodora FitzGibbon’s Apple Bread
A cozy recipe for late summer apples, from The Country Cooking of Ireland.
Theodora FitzGibbon’s Apple Bread
Makes 1 loaf
This tea bread, says Theodora FitzGibbon, is “pleasant served warm, sliced with butter.”
1 ¾ cups of white flour
1 cup sugar
½ cup cold butter, cut into pieces, plus more for greasing
4 cooking apples, peeled, cored, and finely chopped
1 egg, beaten
Preheat the oven to 350°F.
Grease a shallow 2-quart rectangular baking dish.
Mix the flour and sugar together in a large bowl. Using a pastry cutter or 2 table knives, cut the butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter.
Add the apples and egg to the flour mixture and mix well, and the spoon the batter into the baking dish. Bake for 40 to 45 minutes or until the bread is brown and cooked thorough.
The Country Cooking of Ireland by Coleman Andrews. Photography by Christopher Hirsheimer. Chronicle Books, $34.95
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