Here is another delicious recipe from Recipezaar. I made this bread before years ago and came across it again a few weeks ago, while I was bored. Mmmm, it’s good stuff.
It’s very similar to a cinnamon raisin bread, except you use apples! Which is perfect for me because I’m not a fan of raisins but I happen to LOVE apples. In making this, I made a few substitutions (surprise, surprise, right?). First, I used half whole wheat flour because I usually use that in my baking and I prefer whole wheat bread. Secondly, I didn’t have any “real” butter, so I used Smart Balance buttery spread and it worked great! Third, I used Gala apples and mixed, chopped nuts.
This bread takes a little while to make, due to the rising and such, but it’s worth it. You get two loaves and they freeze very well. One word of advice, next time I make this I plan to just roll it all up like a jelly roll from one end, as opposed to from both ends. My reasoning would be that I like to eat this bread toasted with a bit of Smart Balance, but on some pieces the bread didn’t “connect together” and it broke in my toaster. Which now leaves me with little pieces of apple and nuts and the bottom that get charred every time we make toast. :)
Apple, cinnamon and nut filling.
Diesel likes to help me cook…even when I get a little messy.
Right out of the oven.
- 5 1/2-6 cups all-purpose flour
- 1 (1/4 ounce) package active dry yeast
- 1 cup milk
- 3 tablespoons granulated sugar
- 3 tablespoons butter
- 3/4 teaspoon salt
- 2 eggs
- 1 cup shredded apple
- 1 1/2 cups finely chopped peeled apples
- 1/2 cup finely chopped walnuts or pecans, toasted
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons butter, softened
- 1 slightly beaten egg white
- 1 tablespoon water
- coarse sugar
- In a large mixing bowl combine 2 cups of the flour and the yeast; set aside.
- In a saucepan heat and stir milk, granulated sugar, the 3 tablespoons butter, and the salt until warm (120° to 130°) and until butter almost melts.
- Add milk mixture to dry mixture along with eggs.
- Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly.
- Then beat on high speed 3 minutes.
- Stir in shredded apple.
- Using a wooden spoon, stir in as much remaining flour as you can.
- Turn dough out onto a lightly floured surface.
- Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
- Cover; let rise in a warm place until double (about 1 hour. Punch dough down.
- Turn dough out onto a lightly floured surface. Divide in half Cover; let rest 10 minutes.
- Lightly grease two 8x4x2- or 9x5x3-inch loaf pans.
- Meanwhile, for filling, in a medium mixing bowl combine chopped apple, nuts, brown sugar, and cinnamon; set aside.
- Roll half of the dough to a 14x9-inch rectangle. Spread with 1 tablespoon of the softened butter; sprinkle with half of the filling.
- Beginning at both short ends, roll each end up, jelly-roll style, to center.
- Place loaf, rolled side up, in a prepared loaf pan. For second loaf, repeat with remaining dough, remaining butter, and remaining filling.
- Cover, let rise until almost double in size (about 30 minutes).
- Stir together egg white and water. Brush egg white mixture over tops of loaves; sprinkle with coarse sugar.
- Bake in a 375° oven for 30 to 40 minutes or until bread sounds hollow when you tap tops (if necessary, loosely cover with foil for the last 15 minutes of baking to prevent overbrowning).
- Immediately remove from pans. Cool on wire racks.