Cinnamon Apple Pull-Apart Bread
This is an interesting yet delicious recipe that is perfect for fall when our selection of apples is extensive. The dough is a yeasted one, enriched with eggs, that is allowed to rise, then is cut into slices that are layered with sautéed apples and packed into a loaf pan. This bread is best served warm as the slices “pull apart” and the apple goodness oozes out, although it was very tasty toasted the next day as well. This bread would be a wonderfully addition to a Sunday brunch menu, or as a special treat during the holidays, and the aroma of the cinnamon and apples baking is truly intoxicating!
Yield: Serves 6 – 8
Prep Time: 1 1/2 hrs
Cook Time: 1 hr
An easy yeasted bread stuffed full of juicy apples.
4 Tablespoons (56 grams) Butter
3/4 Cup (159 grams) Dark Brown Sugar
1 Tablespoon Corn Starch
1 Tablespoon Ground Cinnamon
1/2 Teaspoon Vanilla Extract
4 (About 1 1/2 Pounds) Medium Apples, Peeled, Cored, & Thinly Sliced
1/2 Cup Golden Raisins
1/4 Cup (57 grams) Butter, Melted
1/3 Cup (74 grams) Warm Milk
1/4 Cup (57 grams) Warm Water
2 Large Eggs
1 Teaspoon Vanilla Extract
1 1/2 Cups All-purpose Flour
1 1/2 Cups Whole Wheat Pastry Flour
1/4 Cup (50 grams) Sugar
1 Teaspoon Cinnamon
Pinch of Salt
2 1/2 Teaspoons Instant Yeast
In a heavy saucepan, heat the butter over medium heat,
Toss the apples with the brown sugar, raisins, corn starch, cinnamon, and vanilla, then add to the butter and mix well.
Cook, stirring carefully for about 5 minutes or until tender, then set aside until needed.
Whisk together the butter, milk and water in a bowl, then add the eggs and vanilla extract.
In another bowl, stir together the two flours, sugar, cinnamon, salt, and yeast.
Add the wet ingredients to the dry and stir to make a dough.
Dump the dough onto a lightly floured surface and knead for 2 or 3 minutes until you have a smooth dough.
Lightly grease a large bow;, place the dough in the bowl and cover with plastic wrap.
Let the dough rise until doubled in a warm spot in your kitchen. (Takes about an hour)
Lightly grease a 9 X 5 inch loaf pan.
Deflate the dough, then roll the dough out on a lightly floured surface into a 12″ by 20″ rectangle.
Spread the apples evenly over the dough.
Cut the dough into strips about 3″ wide and 12″ long and stack one on top of the other.
Next cut the dough crosswise into 3 inch squares.
Take each square stack of dough and turn it sideways and place into the loaf pan.
Place the remaining stacks of dough into the pan in the same manner, squeezing them in to fit.
Cover the pan and let rise until doubled in size.
While the dough is rising for the second time, preheat oven to 350 degrees F.
Bake the apple loaf for about 45 t0 55 minutes, covering it with foil to prevent burning after about 30 minutes.
Cool in the pan for 15 minutes before carefully turning out the bread onto a platter.