Fall Apple Yeast Bread Recipes

APPLE YEAST BREAD

Steps:

• Pour butter into a 9-in. square baking pan. Mix sugar and cinnamon; sprinkle over butter. Arrange apple slices in pan. Sprinkle with raisins. , In a bowl, combine yeast, water, sugar, salt and 1 cup flour; beat for 1-2 minutes. Add egg, shortening and remaining flour. Beat for 1 minute. Drop dough by spoonfuls over apples. Cover and let rise in a warm place until almost doubled, about 1 hour. , Bake at 350° for 30-35 minutes or until done. Invert pan on a serving platter.

CINNAMON SWIRLED APPLE BREAD

Steps:

• In a large mixing bowl combine 2 cups of the flour and the yeast; set aside.
• In a saucepan heat and stir milk, granulated sugar, the 3 tablespoons butter, and the salt until warm (120° to 130°) and until butter almost melts.
• Add milk mixture to dry mixture along with eggs.
• Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly.
• Then beat on high speed 3 minutes.
• Stir in shredded apple.
• Using a wooden spoon, stir in as much remaining flour as you can.
• Turn dough out onto a lightly floured surface.
• Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
• Cover; let rise in a warm place until double (about 1 hour. Punch dough down.
• Turn dough out onto a lightly floured surface. Divide in half Cover; let rest 10 minutes.
• Lightly grease two 8x4x2- or 9x5x3-inch loaf pans.
• Meanwhile, for filling, in a medium mixing bowl combine chopped apple, nuts, brown sugar, and cinnamon; set aside.
• Roll half of the dough to a 14x9-inch rectangle. Spread with 1 tablespoon of the softened butter; sprinkle with half of the filling.
• Beginning at both short ends, roll each end up, jelly-roll style, to center.
• Place loaf, rolled side up, in a prepared loaf pan. For second loaf, repeat with remaining dough, remaining butter, and remaining filling.
• Cover, let rise until almost double in size (about 30 minutes).
• Stir together egg white and water. Brush egg white mixture over tops of loaves; sprinkle with coarse sugar.
• Bake in a 375° oven for 30 to 40 minutes or until bread sounds hollow when you tap tops (if necessary, loosely cover with foil for the last 15 minutes of baking to prevent overbrowning).
• Immediately remove from pans. Cool on wire racks.

APPLE BREAD

Steps:

• Preheat oven to 350°. Line 2 greased 8x4-in. loaf pans with parchment; grease paper., Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. , Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.

FALL APPLE YEAST BREAD

Steps:

• Mix the warm (not hot) water with the oil, honey and yeast. Allow it to foam for 10 minutes. Then add the rest of the ingredients for the dough. Mix and then knead them, using a mixer with a bread hook, or by hand, until you have a soft, smooth and elastic dough (about 8-10 minutes).
• Put the dough in a oiled bowl and let it rise, covered, for 2 hours or until it's puffy and nearly doubled in size.
• Lightly grease/butter a 9inch round cake pan that's at least 2inch deep (or grease a 9inch or 10inch springform pan).
• Toss the apple chunks with the sugar, cinnamon and rum.
• Gently deflate the dough, transfer it to a lightly greased work surface, and flatte n it into a rough rectangle, about 8 x 10 inches.
• Spread half the apple chunks in the center of the dough (see remarks for details).
• Fold a short edge of the dough over the apple in order to cover it, patting firmly to seal the apples and spread the dough a bit.
• Spread the remaining apple atop the folded-over dough.
• Cover the apples with the other side of the dough, again patting firmly (Basically, you've folded the dough like a letter, enclosing the apples inside.).
• Take a long knife and cut the apple-filled dough into 16 pieces. Cut in half, then each half in halves, etc -- (This will be very, VERY messy; the dough is slippery, apples will fall out, sugar syrup will ooze -- it's not pretty. Don't worry, and don't stress about making all the pieces the same size).
• Lay the dough chunks into the pan (Crowd them so that they all fit in a single tight layer - barely. Lots of apple chunks will fall out during this process; just tuck them in among the dough pieces, or simply spread them on top.).
• Cover the challah gently with lightly greased plastic wrap or a damp towel and let it rise for about 1- 1 1/2 hours, until it's a generous 2inches high (It should just crest the rim of a 9inch round cake pan). Twenty minutes before the end of the rising time, preheat the oven to 325°F.
• Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least light golden brown all over and has no white spots.
• Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.
• Let cool completely. Then whisk together the cider and powdered sugar and brush it over the top--allowing it to drizzle down the sides.