Wednesday, March 7, 2007

Cinnamon Apple Bread

(This photograph was not taken by a professional. A professional would have taken the little sticker off the apple.)

This is an adapted recipe from The King Arthur Flour 200th Anniversary Cookbook. It can be made with apples or raisins. It's really wonderful either way. Makes three loaves.

Fruit: 1 cup finely diced apples or raisins plumped in milk.

Proofing the Yeast in a Sponge:
2 Tablespoons or packets active dry yeast
1/2 cup warm water
1 teaspoon sugar
1/2 cup flour

The Sponge

To make the sponge, dissolve sugar in warm water and add yeast. When yeast begins to froth, add the 1/2 cup of flour and mix well. Cover and set aside.

The Dough:

1 1/2 cups milk, scalded
1/2 cup butter (1 stick)
1/4 cup honey
1/4 cup brown sugar
2 teaspoons salt
1 Tablespoon cinnamon
3 eggs, beaten
2 cups whole wheat flour
5-6 cups white flour

In a medium saucepan scald the milk. Turn off heat just as it begins to boil and add the stick of butter. Stir until it melts. Add honey and brown sugar, salt, and cinnamon. Stir and let cool to lukewarm. Add the beaten eggs, the sponge, and the whole wheat flour. Stir in remaining flour one cup at a time stopping when the dough comes away from the sides of the bowl. Turn out onto a floured surface and knead, adding only enough flour to keep the dough from sticking. Knead until springy--about ten minutes. Let the dough rest as you wash out the bowl and grease the bottom. Place dough back in bowl, turning once so that the top is greased. Let it rise in a warm draft-free place until doubled in size (about an hour).

8 Tablespoons brown sugar
2 Tablespoons cinnamon
Plenty of melted butter
Apples or raisins (well drained)

Mix cinnamon and brown sugar. Cut the dough into thirds. Roll each into an eight by fourteen inch rectangle. Brush liberally with melted butter and spread the sugar evenly over top. Add one third of the apples to each. Roll tightly and pinch the ends to close. Place each, seam-side down, in a well greased loaf pan. Brush the tops with more melted butter. Let rise in a warm draft free place until doubled in size (45 minutes).

15 minutes before baking, preheat oven to 375 degrees. (Take loaves out if you let them rise in the oven) Sprinkle the tops with cinnamon. Bake 45 minutes. Let cool on a wire rack.



Erika said...

That looks so good. I love bread.

Andrea said...

Oh that looks wonderful! I'm going to have to try it for sure...I'm currently in the process of making my first homemade bread (it's on it's second rise as I type lol), just a plain wheat. But I *love* anything with apple, so I'll try this for sure! The King Arthur book you referred to is fabulous! I got it from the library once, I'm going to have to buy it!

Suzanne Temple said...

Let us know how it comes out, Andrea.

Margaret in Minnesota said...

I can think of no better day than the great feast of St. Joseph to leave my first comment on this awesome blog.

At least, I think this is my first comment. My 40-year-old memory's not so good, you know.

Anyway, I love what you two have started here. The photography is gorgeous and the recipes, both haute cuisine and cozy.

PS. I had to smile at the reference to the little sticker on the apple because, being a big picky thing and a perfectionist, it bugged me.

PPS. So which one of you gets the e-mails? :)

Suzanne Temple said...

Welcome Margaret,

It's great to hear from you. I had a tea bag that once told me that the artist who seeks perfection in all things is the one who achieves perfection in nothing, and so I guess I believed this tea bag and for the sake of achieving perfection in something, I'm leaving that annoying sticker picture!

We don't have email here, do we? Hmmmm.

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