apple cinnamon swirl bread....
okay, i thought i posted this already, but i can't find it in my journal for whatever reason, so i'm posting it again. this recipe comes from katemcq, who embodies "adorable," and apparently also "master breadmaker." i'm making this next week, after apple-picking out on Sauvie this weekend.
"Double Swirl Apple Bread"
Prep: 50 minutes
Rise: 1.5 hours
Bake: 30 minutes
Makes 2 loaves
Ingredients:
5.5-6 cups of all-purpose flour
1 package of active dry yeast
1 cup milk
3 tablespoons granulated sugar
3 tablespoons butter
3/4 teaspoon salt
2 eggs
1 cup shredded apple (for the dough)
1.5 cups finely chopped and peeled apple (for the filling mixture: sometimes I leave the skins on as well as it leaves flecks of pretty color. I've used both granny smith apples and mcintosh, and they've been great!)
1/2 cup finely chopped walnuts or pecans, toasted
1/2 cup packed brown sugar
2 teaspoons cinnamon
2 tablespoons butter, softened to room temp
1 slightly beaten egg white
1 tablespoon water
Coarse sugar
1. In a large mixing bowl combine 2 cups of the flour and yeast: set aside. In a saucepan heat and stir milk, granulated sugar, the 3 tablespoons of butter, and the salt until warm (120-130 degrees F - Or so that when you put a drop of the liquid on the inside of your wrist, you can barely barely feel heat - its just slightly above your body temp. the butter might not be completely melted, and that's okay). Add the milk mixture to dry mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Stir in shredded apple. Using a wooden spoon, stir in as much remaining flour as you can.
2. 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 (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until doubled in size (about 1 hour). Punch dough down.
3. 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.
4. Meanwhile, for filling, in a medium mixing bowl combine chopped apple, nuts, brown sugar, and cinnamon; set aside.
5. Roll half of the dough into a 14x9 inch rectangle. Spread with 1 tablespoon of butter (or any liberal amount so that all of the surface has some butter) and sprinkle with half of the filling mixture. Beginning at both short ends of the rectangle, roll each end up, jelly-roll style, to center. Place loaf, roll side up, in one of the prepared loaf pans. For second loaf, repeat with remaining dough, softened butter, and filling mixture.
6. Cover; let rise until almost double in size (about 30 minutes). Stir together egg white and water. Brush egg white mixture over tops of the loaves; sprinkle with coarse sugar. Bake in a 375 degree F oven for 30-40 minutes or until bread sounds hollow when you tap the top (sounds weird but is totally true). And if necessary, loosely cover with foil for the last 15 minutes of baking to prevent overbrowning of the coarse sugar. When done, immediately remove from pans and cool on wire racks.
Also- it would behoove you to have an awesomely sharp knife to cut the bread with, as a dull knife mulching the delicate swirls is potentially heartbreaking.
"Double Swirl Apple Bread"
Prep: 50 minutes
Rise: 1.5 hours
Bake: 30 minutes
Makes 2 loaves
Ingredients:
5.5-6 cups of all-purpose flour
1 package of active dry yeast
1 cup milk
3 tablespoons granulated sugar
3 tablespoons butter
3/4 teaspoon salt
2 eggs
1 cup shredded apple (for the dough)
1.5 cups finely chopped and peeled apple (for the filling mixture: sometimes I leave the skins on as well as it leaves flecks of pretty color. I've used both granny smith apples and mcintosh, and they've been great!)
1/2 cup finely chopped walnuts or pecans, toasted
1/2 cup packed brown sugar
2 teaspoons cinnamon
2 tablespoons butter, softened to room temp
1 slightly beaten egg white
1 tablespoon water
Coarse sugar
1. In a large mixing bowl combine 2 cups of the flour and yeast: set aside. In a saucepan heat and stir milk, granulated sugar, the 3 tablespoons of butter, and the salt until warm (120-130 degrees F - Or so that when you put a drop of the liquid on the inside of your wrist, you can barely barely feel heat - its just slightly above your body temp. the butter might not be completely melted, and that's okay). Add the milk mixture to dry mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Stir in shredded apple. Using a wooden spoon, stir in as much remaining flour as you can.
2. 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 (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until doubled in size (about 1 hour). Punch dough down.
3. 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.
4. Meanwhile, for filling, in a medium mixing bowl combine chopped apple, nuts, brown sugar, and cinnamon; set aside.
5. Roll half of the dough into a 14x9 inch rectangle. Spread with 1 tablespoon of butter (or any liberal amount so that all of the surface has some butter) and sprinkle with half of the filling mixture. Beginning at both short ends of the rectangle, roll each end up, jelly-roll style, to center. Place loaf, roll side up, in one of the prepared loaf pans. For second loaf, repeat with remaining dough, softened butter, and filling mixture.
6. Cover; let rise until almost double in size (about 30 minutes). Stir together egg white and water. Brush egg white mixture over tops of the loaves; sprinkle with coarse sugar. Bake in a 375 degree F oven for 30-40 minutes or until bread sounds hollow when you tap the top (sounds weird but is totally true). And if necessary, loosely cover with foil for the last 15 minutes of baking to prevent overbrowning of the coarse sugar. When done, immediately remove from pans and cool on wire racks.
Also- it would behoove you to have an awesomely sharp knife to cut the bread with, as a dull knife mulching the delicate swirls is potentially heartbreaking.