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Cider & Apple Bread

  • BAKE: 30m
  • SERVES: 12


Malty Bread Mix 500g
  • Malty Bread Mix 500g
  • Wright's Malty Bread Mix 500g
  • Dried Apple Pieces 40g
  • Honey 2 tablespoons
  • Vegetable Oil 1 tablespoon
  • Sweet Cider (warmed) 275ml



METHOD – (Makes 1)


Place the bread mix into a bowl and blend in dry apple pieces.
Add the honey, oil and cider (warmed) and make up the dough following instructions on the pack.
Mould into required shape, place in warm, greased bread tin (2lb), cover with a damp cloth, lightly oiled plastic or polythene and leave to rise in a warm place for 1 hour or until doubled in size.
Remove the cover before baking.

This enriched dough is baked at 220° (425°F, Gas mark 7) on the lower shelf of a preheated oven for 30 minutes or until golden brown.

When baked remove from tin and cool on a wire rack.

Add the cider, honey and oil to the bread maker container.
Add all other ingredients to the bread maker container.
Place the container in the bread maker unit and ensure it is correctly clipped in place.
Set the machine to the appropriate programme and start.
When the finished signal sounds, remove the bread carefully and cool on a wire rack.

"I have to say I love using your mix so I am very pleased I can continue to enjoy it. There is nothing like slicing up a hot loaf made with your mix, slapping a bit of marge or butter on it and simply luxuriating in the great taste and texture. Stores well too… if it lasts long enough! You have my permission to use that as a reference if you would like to! I must try the Malty one - that sounds good. Thanks for getting back to me so quickly. That’s really helpful. Kind regards,"

Wayne Jones

Deb's Tips

A twist on a ploughmans served with cheese, pickles and washed down with cider.

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