This apple bread is sweet bread. Delicious as a variation on banana bread. And the whole house smells great with the apple and cinnamon flavor.
It's autumn again and then there are plenty of apples for sale. Now the apple taste is at its best (but that is always true with seasonal fruit).
Today we start with a bread recipe and I opted for bread with pieces of apple and a cinnamon-sugar spiral. A sweet bread, tasty as a variation on banana bread. Another advantage: the whole house smells blissful.
- Because you sprinkle the apple pieces with lemon juice they do not brown in your bread.
- After the 1st rise, you let the dough rest for 20 minutes before you form it to make it even aerier.
- By lubricating the bread with melted butter after baking, you get a delicious soft crust.
- This apple bread gots a shelf life of 3 days after baking.
- You can also freeze this bread for up to 1 month. Let it defrost at room temperature. TIP: just before eating it again warm it up for 5 minutes at 350 degrees Fahrenheit (160 degrees Celsius) for warm bread with a crispy crust.
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Apple bread
Ingredients
- 500 grams flour
- 6 grams yeast instant
- 35 grams sugar
- 30 grams butter unsalted room temperature
- 120 ml yogurt room temperature
- 120 ml milk room temperature
- 1 egg size L
- 9 grams salt
- 2 medium apples peeled and cut into small cubes
- 1 tablespoon lemon juice
- 3 tablespoons sugar
- 1 teaspoon cinnamon ground
- 40 grams butter melted, unsalted
Ingredients you need per step are listed below the step in Italic
Instructions
- Mix 150 grams of flour, yeast, butter, and sugar in a bowl.
- While you mix (with a dough hook) slowly add the yogurt, milk, and eggs.
- Mix for another 3 minutes.
- Then add, while continuing to mix, spoon by spoon the flour and salt.
- Knead for about 10 minutes more.
- After those 10 minutes, add the diced apple and mix briefly.
- Grease a dish with oil and put the dough in the bowl.
- Turn the dough so that both sides are coated with oil. Let rise for 1 hour in a warm place.
- Transfer the dough onto the work surface and press out the air.
- Let rest 20 minutes under a damp tea towel.
- Meanwhile, melt the butter and mix the sugar with the cinnamon.
- Flatten the dough and roll the dough into a rectangle of 12 inches x 8 inches (30 cm and 20 cm).
- Brush with melted butter and sprinkle the cinnamon sugar on the butter.
- Roll tightly and place on a baking sheet.
- Let rise again for 1 hour in a warm place.
- At half of the rising time preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius).
- Put the baking sheet in the oven and bake for 30-35 minutes (until the bread is done. When it's done it will sound hollow when you knock on the bottom).
- If the bread browns too quickly, cover it with aluminum foil.
- Remove from the oven and brush the top with melted butter again.
- Let it cool to room temperature.
Notes
- Because you sprinkle the apple pieces with lemon juice they do not brown in your bread.
- After the 1st rise, you let the dough rest for 20 minutes before you form it to make it even aerier.
- By lubricating the bread with melted butter after baking, you get a delicious soft crust.
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