Cooking angry is OK. Trying new recipes when you're upset? Not so much.

So, I was having a rough day today and decided that I was going to make some apple bread, damn it.  Originally, I was going to make some Dutch Hot Apple bread, but that involved yeast and letting the dough rise and I just didn't have the energy to deal with that.

So, off I went to trusty google to find an apple bread recipe to try.  To be honest, I was looking for something like my zucchini bread, which is fabulous, but made with apples (which I had) instead of zucchini (which I did not have).

Now, you, as a logical person, might ask why didn't I just use the same recipe and substitute apple for zucchini?  Yeah, in hindsight I'm kind of wondering that, too.

After some searching on-line, I stumbled across this:
http://www.cdkitchen.com/recipes/recs/410/Apple_Bread_II51709.shtml

It looked decent, so I thought I'd give it a try....while making my own adjustments, of course.  The recipe makes 2 loaves, but I only have 1 loaf pan (yes, I know, I need to remedy that).  So, I made one loaf and then made the other loaf.  And, as for adjustments, I used more apple than called for (more on that in a minute) and I added raisins.  That's all I changed.

Problems I encountered:
1.  I used too much apple.  Way too much apple.  I never quite realized how much chopped apples 4 apples can make.  Trust me.  It's a lot.
2.  There was a lot of oil in the recipe.  1 1/4 cups.  I don't understand that.
3.  There was also a lot of sugar, and it never quite all dissolved for some reason.  The end result was gritty bread.
4.  The recipe gives the oven temperature at 300° and a baking time of 1 hour.  Yeah, this didn't work (or else I messed up worse on the batter than I thought).   The first loaf was still gooey after an hour.  I needed the oven at a higher temperature for dinner, so I boosted it up to 350°, and the bread seemed done after another 15 minutes.  I let it cool and tried to bust it out of the loaf pan so I could get the 2nd loaf in the oven.  It fell apart coming out of the pan, with the bottom 1/3 or so stuck in the pan.  The second loaf cooked better at 350° for an hour.

So, yeah, the recipe (and the cook) had some issues.  It was a civil break-up, though.  We parted as friends.