Not another apple recipe! My half bushel of Arkansas Black apples bought at an apple orchard in Tennessee seems to be like the proverbial definition of eternity—-two people and a ham! I’ve made baked apples, candied apples, apple coffeecake and now, I swear, this is the last apple recipe for a long time. I must say they have been delicious and a keeper. The old man at the orchard gave us a bit of a history lesson on the Arkansas Black apple saying it originated in Benton, Arkansas in the late 1800’s and its beautiful red color deepens to almost black on its exposed side. With great care and storage he said they would be at their best even in February. As you can see from the photo, it is a beautiful apple.This bread is not a sweet bread, but one that makes great toast and is very good eaten with a wedge of cheddar cheese.Cranberry Apple Walnut Yeast BreadAdapted from Bread For All Seasons by Beth Hensperger1 tablespoon (1 package) active dry yeast2 tablespoons light brown sugar1 cup warm water (105-115 degrees F.)1 cup warm milk (105-115 degrees F.)6 to 6 1/2 cups unbleached all-purpose of bread flour2 medium-large cooking apples, peeled, cored and coarsely chopped (2-3 cups)1/2 cup dried cranberries1/2 cup walnuts, coarsely choppedGrated zest of one large orange2 tablespoons vegetable oil2 eggs2 teaspoons ground cinnamon1/2 teaspoon ground coriander1/2 teaspoon ground allspice1 tablespoon saltIn the work bowl of a heavy duty mixer fitted with the paddle attachment, combine yeast, brown sugar, warm water, warm milk and 2 cups of the flour. Beat until smooth, about 1 minute. Cover bowl loosely with plastic wrap and let stand at room temperature until bubbly, about 1 hour.Add apples, dried cranberries, walnuts, orange zest, oil eggs, cinnamon, coriander, allspice, salt and 1 cup more of the flour. Beat until creamy, about 2 minutes. Gradually add flour, 1/2 cup at a time, until a soft dough is formed and leaves the side of the bowl.Turn out on lightly floured work surface and knead until smooth and springy, but still firm, about 3 minutes. Place in a greased container, turning to coat once to coat the top, cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 1 1/2 – 2 hours.Turn out dough onto a lightly floured work surface and divide into 2 pieces. Place loaves in 2 greased 9-by-5-inch loaf pan. Cover loosely with plastic wrap and let rise until 1 inch above the rims of the pans, about 45 minutes. Preheat oven to 350 degrees F. twenty minutes before baking. Bake in the center of the oven until loaves are browned and sound hollow when tapped, 45-50 minutes. Remove from the pans immediately and transfer to racks to cool completely before slicing.Makes 2 9×5 loaves.