This Apple Cider Bread is a simple adaptation of the classic lean bread dough. A lean dough is a dough without any enrichment in the way of sugar or fat, and is the basis for classic rustic artisan breads the world over. Here's a little secret: you can exchange any part of this liquid in this recipe for something else. Water. Beer. Some buttermilk for tang. This bread dough is so versatile, and bakes up gorgeously, it will become a standard I'm-craving-hot-fresh-bread-but-didn't-pull-together-a-sourdough dough. I used my stand mixer for this bread since I was short on time, but knead by hand if you like. Its a wet dough, so you may need to oil your hands during the kneading stage.
