Cinnamon Apple Twist Bread Recipes

CINNAMON APPLE TWIST BREAD

Steps:

• In stand mixer bowl, whisk together flour, potato flakes or potato flour, sugar, yeast and salt. Place bowl on stand mixer fitted with a dough hook attachment, add butter, vanilla, egg and milk. Allow mixer to run for 5 to 7 minutes or until a shaggy dough forms.
• Cover the bowl and allow the dough to rest for 30 minutes.
• In the meantime, spray a large bowl with cooking oil; set aside. Remove dough onto a lightly floured surface and knead for 10 minutes. Note: it should feel soft and slightly sticky. If the dough is dry, sprinkle 1 or 2 tablespoons of water; continue kneading.
• Place the dough into the greased bowl, turning the dough to allow all sides to be lightly oiled. Lightly cover bowl and allow dough to rise to about double in size, about 1 ½ to 2 hours.
• In a medium bowl, whisk together ¼ cup sugar, Pie Filling Enhancer. Note: if using Clearjel or all-purpose flour, add an additional ¼ cup sugar, and cinnamon; set aside.
• Grate apples (discard stem and core) and place in a separate medium bowl. Toss with lemon juice. Then, toss with the filling enhancer-cinnamon-sugar mixture; set aside.
• Using a bench scraper, divide dough in half over a lightly floured surface. Using a rolling pin, roll each half into a 10" x 12" rectangle. Spread apple filling over the rolled out doughs, leaving a 1-inch margin on all sides.
• Starting with the long side, roll the dough into a log and seal the edge with a light pinch. Using the bench scraper, cut the logs lengthwise to create 2 thinner (half) logs; total of 4 (half) logs. Transfer logs onto a parchment-lined baking sheet; keep the filling side up.
• Place 2 logs side-by-side, start from the center, twist or "braid" the logs to each end. Tuck ends under and pinch to seal. Allow to rest until oven is ready.
• Heat oven to 350 degrees F. Bake for 30 to 35 minutes or until lightly browned. Check at the 20-minute mark to ensure bread has not browned too quickly. If so, tent aluminum foil to cover.
• Remove bread from over and allow to cool for about an hour before glazing and serving.
• In a small bowl, whisk powdered sugar, boiled cider or vanilla and heavy cream or water until smooth. Drizzle glaze over bread loaves, slice and enjoy!

CINNAMON-APPLE TWIST BREAD

Steps:

• Manual/Mixer Method:.
• Mix all of the dry ingredients in a large bowl. Note: It's important to distribute the potato flour (or flakes) throughout the dry ingredients so it/they won't clump when the liquid is added. Add the butter, flavoring, egg and milk, then mix until a shaggy dough forms. Let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.
• Knead the dough for about 10 minutes; it should feel slightly sticky and soft. Add a couple of tablespoons of water if the dough feels firm or dry. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F.
• Bread Machine Method:.
• Place all of the dough ingredients into the pan of your bread machine, program the machine for manual or dough, and press Start. About 10 minutes before the end of the final kneading cycle, adjust the consistency of the dough with additional flour or water, as necessary; it should be smooth and somewhat sticky. Allow the machine to complete its cycle.
• Filling:.
• While the dough is rising, make the filling. Whisk together the sugar, flour, cinnamon. (the filling will be runny, but it will firm up when baked.).
• Toss the grated apples with the lemon juice, then add that to the sugar mixture. Mix well, and set aside.
• Assembly:.
• Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Fold it over once or twice to remove the excess gas. Divide the dough in half. Roll the first half into a 10 x 12-inch rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2-inch margin clear of filling along all sides.
• Starting with a long side, roll the dough into a log, sealing the edge. Use a pizza cutter or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours.
• To Make Rolls:.
• Follow the directions above to the point where you've rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1-inch slices. Place the slices cut side up (and down) in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2 inches apart for crustier rolls. Allow the rolls to rise till they're puffy.
• Baking:.
• Bake the loaves in a preheated 350°F oven for 30 to 35 minutes (or the rolls for 18 to 20 minutes), until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly around the edges. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.
• Glaze:.
• Mix together all of the glaze ingredients and drizzle it over the loaves or rolls once they're cool. Yield: 2 loaves or about 24 rolls.