Apple Cinnamon Bread With Fresh Apples
This apple cinnamon bread is no ordinary loaf. It's best in seasonal baking and creativity: sweet bread that offers a delightful twist.
Ingredients
- 4 cups all-purpose flour
- 1½ teaspoon yeast, instant
- 3 tablespoons sugar
- 2 tablespoons butter unsalted room temperature
- ½ cup yogurt room temperature
- ½ cup milk room temperature
- 1 egg size L
- 4 teaspoons salt
- 2 medium apples peeled and cut into small cubes
- 1 tablespoon lemon juice
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 4 tablespoon butter melted, unsalted
Ingredients you need per step are listed below the step in Italic
Instructions
- Put a cup of flour, yeast, butter, and sugar in a bowl.4 cups all-purpose flour, 1½ teaspoon yeast, instant, 3 tablespoons sugar, 2 tablespoons butter
- While you mix (with a dough hook), slowly add the yogurt, milk, and egg. Mix for another 3 minutes.½ cup yogurt, ½ cup milk, 1 egg
- Then add, while continuing to mix, spoon by spoon, the flour and salt. Knead for about 10 minutes more.4 teaspoons salt
- Combine the apples with lemon juice. Add the diced apple to the bowl with the dough and mix briefly so it's divided equally through the dough.2 medium apples, 1 tablespoon lemon juice
- Grease a dish with oil and put the dough in the bowl. Turn the dough so that both sides are coated with oil. Cover with plastic foil. Let rise for 1 hour in a warm place.
- Transfer the dough onto the work surface and press out the air. Let it rest 20 minutes under a damp tea towel.
- Meanwhile, melt the butter and mix the sugar with the cinnamon.3 tablespoons sugar, 1 teaspoon ground cinnamon, 4 tablespoon butter
- Flatten the dough and roll the dough into a rectangle of 12 x 8 inches (30 × 20 cm).
- Brush the top of the dough with melted butter.
- Sprinkle cinnamon sugar on top.
- Roll tightly and place on a baking sheet. Let it rise again, covered with plastic foil, for 1 hour in a warm place.
- At half of the rising time, preheat the oven to
390 °F or 
350 °F - 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. Let it cool to room temperature.
NOTES
1. Lemon juice: Because you sprinkle the apple pieces with lemon juice, they do not brown in your bread.
2. Yeast: This recipe uses 6 grams (1 ½ teaspoons) of instant yeast. If you prefer to use fresh yeast, you need 12 grams. If you use dry yeast, you require 6 grams. Note: With fresh and dry yeast, you must first dissolve the yeast in lukewarm milk.
3. Apples: Good apples are Braeburn, Jonagold or Honeycrisp.
4. Baking tip:
- After the 1st rise, you let the dough rest for 20 minutes before you form it to make it even airier.
- By brushing the bread with melted butter after baking, you get a delicious soft crust.
- Room temperature: This apple bread gets a shelf life of 3 days after baking.
- Freezer: 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 °F (180 °C) for warm bread with a crispy crust.
Nutrition
Calories: 396kcal | Carbohydrates: 66g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 1271mg | Fiber: 3g | Sugar: 16g | Vitamin A: 362IU | Vitamin C: 3mg | Iron: 3mg
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