Ingredients

200 grams	Allinson Premium Wholemeal Very Strong Bread Flour
250 grams	Allinson Premium White Very Strong Bread Flour
3	Apple 3 medium eating apples, washed, quartered and cored but not peeled
100 grams	Sultanas washed and soaked (or ready to use)
2	Lemon juice of 2 and zest of 1
2 tsp	Honey runny
15 grams	Allinson Dried Active Yeast or 1 sachet Easy Bake Yeast
75 grams	Butter unsalted, melted
2 tsp	Cinnamon heaped measures
7 grams	Salt sea, finely crushed
7 grams	Billington's Golden Caster Sugar
200 ml	Water warm

Additional Ingredients

Billington's Golden Caster Sugar extra for topping

Method

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1. Chop all but one one of the apple quarters coarsely to about 1 cm (3/8 inch) chunks. Weigh 150grams of the chunks into a large jug or blender and then liquidise with the honey, zest and all but 15 ml of the lemon juice. Make up to 350 ml with warm water (1 third boiling, 2 thirds cold).
2. If using Dried Active Yeast, Sprinkle the yeast into the apple liquid and whisk, then set aside in a warm place for the yeast to reactivate. A head of apple pulp and bubbles should develop in about 45 minutes. Whisk the mixture again before use.
3. Finely slice the remaining quarter apple to get about 6 to 8 thin segments and place in a small non-metallic bowl, add 1 teaspoon of caster sugar and the remaining lemon juice, then cover and set aside in a cool place.
4. Measure the flours, cinnamon and salt, and Easy Bake Yeast if using it, into a warm non-metallic mixing bowl and mix together. Add the chopped apple and sultanas and mix well. Make a well in the centre and pour in the liquidised apple and melted butter. Mix thoroughly to a smooth dough.
5. Leave the dough to rest for 15 to 20 minutes, to allow the flour to asborb the liquid and the yeast to start work again
6. Turn the dough out onto a floured board and knead for 10 minutes, until it is elastic and smooth.
7. Pre-heat the oven to about 190C, Gas 5.
8. If using Dried Active Yeast, put the dough in a non-metallic bowl and cover with cling-film or a damp tea-towel, then leave in a warm place for about 1 1/2 hours, until doubled in volume. Then take the risen dough out of its bowl and knead again for 5 minutes to get a really even texture.
9. Make an even roll of the dough and place on a greased baking sheet. Take the sliced segments of apple and decorate the top of the loaf. Save the liquor from the soaking.
10. Protect the dough with oiled cling-film or invert a bowl over it to stop it drying out and stand in a warm place to rise for 1 1/2 hours, or until about double.
11. Gently brush the lemon juice and sugar mixture from soaking the apple topping over all as a glaze. A thin sprinkling of more caster sugar can be shaken over the loaf at this point to give a nice texture.
12. Bake at 190C/Gas 5 for 45 minutes. Check the bottom sounds hollow when tapped and bake for another 10 minutes if it doesn't. Place on a wire rack to cool. Slice thickly, spread with butter and enjoy while still slightly warm.

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