Cinnamon-Apple Flatbread

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Yield: one large bread, about 18 servings

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This light-textured yeast bread, topped with cinnamon-y apples, is a delicious snack or breakfast bread. To save time, bake it the day before, then tent lightly with foil and reheat in a preheated 350°F oven for about 10 minutes, just before serving. Individual slices are just fine reheated briefly in the microwave, too.

We know many of you are uncomfortable throwing away the cup of starter you remove from your sourdough each time you feed it. Here's a great use for that unfed sourdough. The recipe works equally well with fed sourdough, too; it may rise a bit more quickly. And, for those of you who don't keep sourdough starter in your fridge, substitute 1/2 cup each lukewarm water and King Arthur Unbleached All-Purpose Flour for the starter.

Cinnamon-Apple Flatbread

star rating (18) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one large bread, about 18 servings
Published: 05/06/2010

Ingredients

Filling

  • 4 very large firm apples, about 2 pounds
  • 1/4 cup boiled cider
  • 1/4 cup maple syrup
  • *Substitute thawed frozen apple juice concentrate, if you don't have boiled cider.

Topping

  • 1/4 cup Baker's Cinnamon filling or cinnamon-sugar
  • 1/4 cup syrup, reserved from cooked apples
  • 2 to 3 tablespoons coarse white sparkling sugar, optional

Tips from our bakers

  • This crust is also great for a pizza-type bread. Top the shaped dough with your favorite toppings, cut in chunks rather than slices: bite-sized chunks of pepperoni and cheese, and halved, cooked mushrooms are good choices. Let rise and bake as directed.

Directions

see this recipe's blog »

1) Combine all of the dough ingredients, and mix and knead them — by hand, mixer, or bread machine — to make a smooth, fairly soft dough.

2) Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the topping.

3) For the topping: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks.

4) Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.

5) Microwave the apples till they've softened, but still hold their shape. In our microwave here, that took about 9 minutes.

6) Drain the apples, reserving the juice. Set them aside to cool while the dough is rising.

7) Lightly grease an 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.

8) Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.) Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.

9) Arrange the apple chunks atop the dough.

10) Mix 1/4 cup of the reserved syrup with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon-sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples.

11) Cover the bread, and let it rise for 1 hour, till it's nice and puffy. Towards the end of the rising time, preheat the oven to 425°F.

12) Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.

Yield: about 18 servings.

Reviews

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  • star rating 09/02/2014
  • Dave T from Pittsburgh
  • Don't usually tweek a recipes until I've made it once. However in reviewing comments, I made a few 1st time. I cut dough recipe exactly in half to make 1 bread using cake pan. I added 1 tbs. sugar and scant 1/2 tsp.cinnamon to bread. I used 2 large apples, about 1-1/2 lbs. I used same ratio of other filling and topping ingredients to apple weight as in recipe. I meant to substitute a bit of bolied apple cider for some of water in dough but forgot. Next time. It came out very good tasting like a mix of coffee cake & bread.
  • star rating 10/02/2013
  • anita legvold from KAF Community
  • Great. Always looking for recipes using the sourdough. I used oats, cinnamon, sugar and juice from the apples for the topping and ended up mixing the topping with the apples, then drizzled a little chocolate over the top. Turned out great.
  • star rating 09/29/2013
  • kathiann from KAF Community
  • I usually don't rate something when I change the recipe, but this is just an idea some folks might like. I had a lot of apples that were already run through an apple peeler corer that were really tart. They were thin enough I didn't pre-cook them. I read some other reviews and then decided to add a few tablespoons of sugar to the dough. It turned out great, but the apples were still too tart to enjoy so I made a glaze with powdered sugar, boiled cider, dash of salt cinnamon and cream. It did not last long. Thanks once again KAF.
  • star rating 07/16/2013
  • Pam in Iowa from Marion, IA
  • Meh. Too much bread for the toppings. But it was easy to make (even kneading by food processor/hand).
    We appreciate your frank review, Pam. Our thinking was that it's one more way to use sourdough starter (either fed or unfed). I see other reviewers made a couple products (small loaf of bread and also a flatbread). We're glad you found it easy to make, which may also inspire others. HappyBaking! Irene@KAF
  • star rating 01/13/2013
  • Laura from Boston, MA
  • This was really easy to make, and took less time than I expected. I made it for my husband to take to a football party, and I'm really impressed. It looks good, and it tastes great. I didn't have boiled cider, so I drizzled the apples with honey and maple syrup before cooking them. I also made my own cinnamon sugar mixture (filled the 1/4 cup about 3/4 full of sugar and 1/4 full of cinnamon). I didn't have a problem with the syrup boiling over the edge and dropping into the oven, even though the dough had risen over the top edge of the pan. In fact, I almost wish there was a bit more syrup. But the flavor is awesome (I couldn't send it without making sure it tasted good, right?)! It's not too sweet, but definitely not bland. I used granny smith apples, and I think that helps with the bright apple flavor. Oh - I also sliced the apples more thinly rather than chunking them, so that might make a difference, too.
  • star rating 01/12/2013
  • SouthernGal from Charleston, SC
  • Yum! The overall time is long but the actual active 'work,' easy!! And a great use for your unfed starter. Followed the recipe with two exceptions. 1. Cooked the apples stovetop in a saucepan (maple syrup, 2T apple cider vinegar, 2 cinn sticks, lemon zest). Reduced the remaining liquid to 1/2c. Strain & Cool to use in cream cheese mixture 2. Cream cheese! Used a block of softened cream cheese (per sheet) with almond extract (to taste) and the apple liquid reduction. Top with the softened apples I made it the night ahead to reheat for breakfast. Maybe better reheated!
  • star rating 10/31/2012
  • eamoulton from KAF Community
  • The apple filling is fabulous. The flatbread was a real disappointment. It didn't seem to go with the apple filling at all. As a matter of fact, I made half the recipe into a loaf of bread (which was great) and the other half for the recipe. I'd much prefer a lighter, sweeter dough, maybe more along the lines of a brioche-type dough. Save this dough for bread. I'd definitely make the filling again but with a different base.
    Thank you for the feedback! I am sorry your were not pleased with the bread part but pleased you found some other use for it! Elisabeth
  • star rating 02/01/2012
  • bryncalyn from KAF Community
  • This recipe tasted great! There were a few things that needed to be stated that were not in the recipe. The edges of mine needed to have been crimped upward so that the juice from the apple mixture would not run onto the pan, over the pans edge, and burn in the oven. Also this recipe makes A LOT ... if you are a small family you might want to halve the recipe. I will do that next time. Otherwise it is a wonderful recipe, smells great baking, and I will make it again with these changes.
  • star rating 11/19/2011
  • deetle from KAF Community
  • The "drizzle" was too thin since I didnt have boiled cider and just used the juices from the apples and it ran under the crust. All that sugar burned like crazy and ruined the dish. So much for not wasting starter, next time I will throw it out and stick to pie crust.
    I'm sorry this recipe didn't meet your expectations. If you'd like to try it again, I would recommend reducing some apple juice to a syrup to use in place of the boiled cider, or use all maple syrup. Also, please give us a call on the Baker's Hotline and we'd be happy to answer any of your questions or help with substitutions. ~Mel
  • star rating 02/23/2011
  • springerledame from KAF Community
  • Today I made half of this recipe of dough into the apple bread, and the other half I topped with pepperoni, cheeses (I used asiago and parmesan), calamata olives, chopped tomato and herbs, to eat tomorrow, when my husband has to dine early, before a meeting out of town. It looks great and will be good with a salad. We enjoyed the apple bread for dessert tonight, and it was perfect. I sprinkled it lightly with sparkling sugar before baking, which gave a nice bit of crunch but didn't sweeten it too much. I used maple syrup, but not the boiled cider. For a little kick, I sprinkled the apple chunks with apple cider vinegar before cooking with the syrup. I can think of many delicious ways to top this dough, so will keep the recipe at hand.
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