Fall is here, and one of my favorite elements of early fall is apple season. Around the experimental home, we are picky about our eating apples and like them crisp and sweet but just a little tart. Here in Texas, where apparently produce is amazing all the time, the start of apple season hasn’t been as abrupt as it was when we lived on the east coast, which has made me a little sad.
So, I baked up a little taste of apple season in some apple cinnamon swirl bread. It is yeasty, light, a little sweet, and has the yummy aroma of apple cinnamon. This recipe makes 3 loaves, so be sure to spread the apple-season love.
- 1 1/2 cup milk
- 2 quarter ounce packages active dry yeast
- 1 cup warm water
- 3 eggs
- 1 3/4 cup white sugar
- 1 tsp salt
- 1 cup butter
- 2-3 medium apples
- 6 cups all-purpose flour
- 3 cups whole wheat flour
- 3 tbsp + 1 tsp cinnamon
- Peel and dice the apples. Sautee apples in 2 tbsp butter until soft. Add 1 tsp cinnamon and 1/4 cup sugar. Remove apples from heat and stir until the sugar dissolves. Set aside.
- Scald the milk, and let cool until luke warm.
- Dissolve the yeast in the water and let sit until frothy, about 10 minutes.
- Mix eggs, 1/2 cup sugar, 1/2 cup butter, and salt into yeast mixture.
- Add apples and slowly add milk. Gradually add flours. Dough should be stiff but a little sticky.
- Knead on a floured surface for a few minutes until dough is smooth.
- Place dough in a buttered bowl. Cover and let rise for about 1 1/2 hours or until doubled in size.
- Roll into a large rectangle, about 1/2 inch thick. Melt 3 tbsp butter and brush onto dough. Mix 1 cup sugar with 3 tbsp cinnamon. Spread mixture onto the top of the dough. Roll the dough tightly and cut into three loaf-pan sized sections. Place loaves in buttered loaf pans. Let rise uncovered for 1 hour.
- Bake at 350 degrees F for 45 min - 1 hour or until brown and sounds hollow when tapped. Melt remaining butter and brush onto the top of each loaf. Once cool to the touch turn on side and remove loaves from the pan.
This isn’t the quickest and easiest treat I ever baked, but boy, was it worth it.