|Applesauce-Walnut bread in the raw.|
I found the recipe for this bread in a small, well-worn book, A World of Breads, by Dolores Casella that I picked up at my local library. It has a huge variety of different breads from around the globe. Dolores is a bit stingy with the directions, but I like this - it makes me feel as if the art of breadmaking isn't as complicated as it is usually made out to be.
This applesauce loaf originated (according to Dolores, anyway) in France, and with the optional addition of cinnamon makes a slightly sweet bread, crunchy with walnuts, but with a soft texture thanks to the addition of applesauce. A perfect breakfast bread.