Apple-Walnut Batard

From The Cook and the Gardner by Amanda Hesser


1 recipe White Dough
6 T raw sugar
2 medium firm apples, peeled, cored and sliced thin
1/2 cup walnuts


Heat oven to 350 degrees.


In an iron skillet, heat half the sugar over medium-high heat until it melts and begins to bubble. Spread out apple slices to cover base of the pan. Saute until apples begin to color, about 3 mins. Sprinkle uncooked side with remaining sugar and turn them over. Brown well, 5 to 7 mins. Remove to plate.


Toast walnuts 4-6 mins. in oven. Roughly chop them.


After first rising, punch down dough. Shape into a loose round loaf and let rest 15 mins. Pound into a flat oval, 1/2 inch thick. Spread with apples and walnuts. Roll tightly into a log. Cover with plastic wrap and rise until almost double, 1 1/2 to 2 hours.


Warm oven to 425 degrees. Use a baking stone in lower third of oven. Place a small pan of water on the lowest rack. Bake bread about 30-35 mins.