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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 32 |
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Whenever I make this bread, itâs like being in my Grandmaâs kitchen. Swirled with apples, walnuts and cinnamon, itâs one of the best breads Iâve ever tasted. âNancy Daugherty, Cortland, Ohio Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
3/4 cup sugar |
1/2 cup warm 2% milk (110° to 115°) |
1/4 cup reduced-fat butter, softened |
2 eggs |
1 teaspoon salt |
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
filling: |
2 cups chopped peeled apples |
1/2 cup chopped walnuts |
2/3 cup sugar |
1 tablespoon king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
2 tablespoons reduced-fat butter, softened |
glaze: |
1 cup confectioners' sugar |
2 tablespoons apple cider or juice |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add sugar, milk, butter, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, in a small bowl, combine apples and walnuts. Combine the sugar, flour and cinnamon; stir into apple mixture. Punch dough down. Roll into a 14x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with apple mixture. Roll up jelly-roll style, starting with a long side. Cut in half. Pinch seams to seal and tuck ends under.
4. Place loaves seam side down in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
5. Preheat oven to 350°. With a sharp knife, make eight shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine glaze ingredients; drizzle over bread. Yield: 2 loaves (16 slices each).
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