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This bread makes the most wonderful toast. It's also very nice spread with cream cheese.
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
2/3 cup (2 ounces) apple nuggets or chopped dried apples
3 tablespoons King Arthur Easy-Roll Dough Improver (optional, but very helpful)
1 1/4 teaspoons salt
1 tablespoon instant yeast
3 tablespoons (1 1/2 ounces) butter or margarine
2 tablespoons (5/8 ounce) Baker's Special Dry Milk or nonfat dry milk
1 cup (8 ounces) water
3/4 cup (4 ounces) Baker's Cinnamon Filling*
3 tablespoons (1 1/2 ounces) water
*Or substitute your favorite cinnamon-sugar filling for the Baker's Cinnamon Filling and water.
In a mini food processor or blender, combine 1/2 cup of the flour and all of the apple nuggets. Process till apples are coarsely chopped. Combine the apple-flour mixture with the remaining dough ingredients, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour.
Roll the dough into an 8 x 24-inch rectangle. Mix together the filling ingredients, and spread it on the dough, leaving a 1-inch border. Roll the dough up starting with a short edge, pinch the ends closed, and fit it, seam-side down, into a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan, and allow the loaf to rise for about 1 hour, or till it's crowned a scant 1 inch above the pan's rim.
Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it lightly with aluminum foil after 20 minutes so that it doesn't over-brown. Remove it from the oven, and allow it to cool on a wire rack. Yield: 1 loaf.