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Prep Time: 70 Minutes Cook Time: 30 Minutes |
Ready In: 100 Minutes Servings: 20 |
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I first served my family this rich bread with its spicy apple filling years ago. From the very first bite, it was a hit with everyone. Now I bake it often for church groups, potluck dinners and parties with friends. It makes a nice breakfast pastry orwith a scoop of ice creama lovely dessert.Norma Foster, Compton, Illinois Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
1/2 cup warm milk (110° to 115°) |
1/2 cup butter, softened |
1/3 cup sugar |
4 eggs |
1 teaspoon salt |
4-1/2 to 4-3/4 cups king arthur unbleached all-purpose flour |
filling: |
1/3 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/4 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/8 teaspoon ground allspice |
4 cups thinly sliced peeled tart apples |
1/4 cup butter, softened |
icing: |
1 cup confectioners' sugar |
1 to 2 tablespoons orange juice |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 2 cups flour. Beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 1-2 hours; punch dough down. Cover and refrigerate overnight.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12-in. x 9-in. rectangle. Place each on a greased baking sheet. Spread with butter. For filling, combine the brown sugar, flour, cinnamon, nutmeg and allspice in a large bowl;
4. add apples and toss to coat. Spread filling down center third of each rectangle.
5. On each long side, cut 1-in. wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends.Cover and let rise until nearly doubled, about 45-60 minutes.
6. Bake at 350° for 30-40 minutes or until golden brown. Combine icing ingredients until smooth; drizzle over warm loaves. Serve warm or at room temperature. Store in the refrigerator. Yield: 2 loaves (10 slices each).
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