Starter feed for 6-8 hours before kneading. It should be increased in 2 times. I use eternal rye sourdough.

To prepare welding. The Japanese, it is called Tang Zhong. In a saucepan mix 100 g of water and 20 g flour until smooth. Put on low fire. Constantly stir. As soon as the mixture starts to thicken, immediately remove from heat and continue to stir for another 20 seconds. Boil is NOT necessary. Should get cheiroptera mass. It can be made in advance. In the refrigerator it can be stored for 3 days.

To applesauce apples to clean, bake in the microwave 7 minutes at a power of 700 watts, drained, crushed with a blender, cool. KHP into a bowl sift the flour, add the yeast, applesauce, water and welding. Mix on the program "Pelmeni". At this stage, add flour if needed. Watch that the dough was not liquid and not cool. The dough early in the kneading - soft, elastic gathers in the bun, on the bottom is not greasy. After 10 minutes, the dough softens, becomes sticky and greasy on the bottom. This is normal. The dough on welding as usual. Add extra flour is not necessary. Otherwise, it's a dense bread.

The dough after kneading.

In the area put oil, salt, sugar.

Putting the program "French bread" with a delay of 4 hours. (I have a bread maker Panasonic SD-2511)

Upon completion of the program. Take out, let cool on wire rack.

The bread is lush, incredibly soft with a thin crispy crust. It is possible to do not only with applesauce, but with potato, pumpkin, porridge, and soft cheese. The main thing is to monitor the dough consistency during kneading. It should be not too liquid and not very steep.