Apple-Cinnamon Bread

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Apple-Cinnamon Bread

star rating (5) rate this recipe »
Published prior to 2008

This bread makes the most wonderful toast. It's also very nice spread with cream cheese.

Dough
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

Filling
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.

Reviews

1
  • star rating 12/12/2010
  • countrygramma from KAF Community
  • This is such a WOW bread! The smell is out of this world!! I changed a couple things, added more apples, added a little honey to cinnamon filling. Very very good!!
  • star rating 10/27/2010
  • Jeanne loves to bake from KAF Community
  • Amazing aroma (cinnamon, of course), wonderful texture. I made some changes, as I usually do. Apologies to people who like to do it exactly as written. I used fresh apples and a combination of all purpose, bread, and white whole wheat flours. I doubled the recipe. Prep was in the bread machine. Because I doubled it, I had to remove the dough to a bowl to finish rising (it would overflow the bread machine pan). I made three medium loaves rather than 2. I made one in a loaf pan, 1 shaped (twist), and one in a fluted tubed tin. After baking and putting on cooling racks, I made a glaze with 1 1/2 cups powdered sugar, some milk, and some vanilla, and I drizzled it over the warm loaves. We tasted the one from the loaf pan, and it is delicious. Light, not too sweet (but definitely sweet), and pretty much perfection. I can't wait to make toast with it and use my homemade apple butter!
  • star rating 03/08/2010
  • Jean from New York
  • Very good toasted. I added a bit more apples to the mix and left the water out of the cinnamon/sugar mix. I will definately make this bread again.
  • star rating 02/25/2009
  • Liane from Arlington, MA
  • Very good bread, but next time I'd actually buy the cinnamon filling to make the swirl. I tried to make my own, by giving some sugar, cinnamon and shortening a swirl in the food processor, but it really didn't work on so many levels!!! It was runny, and the sugar crystallized the next day, so I had large, hard sugar rocks to pry out of the loaf before I could cut it. I also did a cool rise on this one, as it was time to take my toddler to playgroup, so I put it in the fridge after shaping the loaf. All in all, a very tasty loaf, but I'd buy the filling next time!
  • star rating 02/16/2009
  • from
  • My family loves this bread - with a few modifications. I prefer using fresh applies (Fuji), peeled and chopped. I cut down the water by 2 or 3 Tbsp and add 2 Tbsp sugar.
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