You are here: Home / Bread / Apple Cinnamon Loaf with Cinnamon-Sugar Topping Apple Cinnamon Loaf with Cinnamon-Sugar Topping [Pin It] apple cinnamon loaf There are few things that I like more than freshly baked bread, and I am especially fond of sweet, yeasted breads. So, when I saw this recipe, it immediately went on the “to make” list. Despite all of the steps, this bread isn’t difficult to put together. However, some of the steps are pretty unique, so I took pictures of the more unusual steps. I was tempted to skip that part, but I’m glad that I didn’t because chopping up the dough gives the loaf it’s cool, bakery-style appearance. I also love that it makes two loaves because we have one to eat today and one to use for French toast tomorrow. Bread 3 teaspoons active dry yeast 1/3 cup warm water, 105 – 115 degrees F 3 T. granulated sugar 1/4 cup cold milk 1/3 cup cold water 1 large egg yolk 1 teaspoon vanilla extract 4 cups all-purpose flour 1/2 tsp. salt 1/2 stick (4 tablespoons) unsalted butter, at room temperature Apple Cinnamon Filling 2 large Granny Smith, or other baking apples, peeled, cored, and cut into ½” cubes 1 large egg yolk 2 T. granulated sugar 1 T. brown sugar, packed 1/4 tsp. cinnamon 1/4 tsp. vanilla or run extract Cinnamon-Sugar Topping 1 T. granulated sugar 1/2 tsp. cinnamon Grease two 8”x4”x2 1/2” metal loaf pans. Line the bottom of the pans with parchment paper. To make the dough, pour the warm water into the bowl of an electric stand mixer. Sprinkle the yeast over the water and add the sugar. Let the yeast stand until foamy, 5-10 minutes. Add the milk, cold water, sugar, egg yolk, and vanilla. Attach the paddle attachment and stir to combine On low speed, add half of the flour. Add the butter in one tablespoon at a time. Add enough of the remaining flour to make a rough dough (for me, about 3 cups total). Replace the paddle attachment with the dough hook. Knead on medium-low speed, adding more flour as needed, until dough comes clear of the sides of the bowl (for me, about 3 3/4 cups total). Continue with the machine kneading until the dough is soft and smooth, about 6 minutes. Form the dough into a ball. It will still be slightly sticky. Place the dough into an oiled bowl and turn to coat dough with oil. Cover the bowl with plastic wrap and place in a warm area. Let the dough rise until doubled, about 1 1/2 hours. Once the dough has risen, make the apple cinnamon filling. To make the filling, stir together the apples, egg yolk, sugars, and extract. Set aside. Place the dough on a lightly floured work surface (I used a lightly floured rimmed cookie sheet that was 15”x11”). Roll the dough out into a 15”x11” rectangle. Spread the apple filling evenly over the dough. Roll the dough up starting at the top so you end up with a long piece of apple-filled dough. Using a bench scraper or sharp knife, cut the dough into 1”- thick slices (I like the my bench scraper because it has the 1″ marks on it, which makes it easier to get even slices, and I can use it to scoop up the cubes to put them in the pans).
Posted on: Thu, 08 Aug 2013 18:42:38 +0000
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