Cinnamon Apple Twist Bread Food

CINNAMON SWIRL APPLE BREAD

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Spray an 8.5 x 4.5-inch loaf pan lightly with nonstick cooking spray. Line the long side of the pan with a parchment paper "sling" and spray lightly with nonstick cooking spray again.
• In a small bowl, mix the brown sugar and cinnamon until evenly combined. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the eggs and granulated sugar on medium speed until pale and creamy, about 2 minutes.
• With the mixer on low, gradually add the melted butter followed by the milk and vanilla, and mix just until evenly combined.
• Add the flour, salt, and baking powder to the batter and mix on low speed until evenly combined.
• Add the apples to the batter and fold with a rubber spatula until evenly incorporated.
• Spoon about ⅔ of the batter into the prepared pan. Sprinkle about ⅔ of the brown sugar-cinnamon mixture on top of the batter. Spoon the remaining batter over top, followed by the remaining brown sugar-cinnamon mixture. Using a butter knife, swirl the layers by making a zig-zag motion through the batter once in each direction (don't overdo it!).
• Bake for about 50 minutes, until the bread is golden brown and a cake tester or toothpick inserted into the center comes out clean. Let the bread cool on a rack for about 30 minutes, then use the parchment sling to lift the bread out of the pan and onto the rack. Let cool completely before slicing, a few hours or overnight. Store loosely covered with aluminum foil on the countertop for up to 4 days.

CINNAMON-APPLE TWIST BREAD

Steps:

• Manual/Mixer Method:.
• Mix all of the dry ingredients in a large bowl. Note: It's important to distribute the potato flour (or flakes) throughout the dry ingredients so it/they won't clump when the liquid is added. Add the butter, flavoring, egg and milk, then mix until a shaggy dough forms. Let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.
• Knead the dough for about 10 minutes; it should feel slightly sticky and soft. Add a couple of tablespoons of water if the dough feels firm or dry. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F.
• Bread Machine Method:.
• Place all of the dough ingredients into the pan of your bread machine, program the machine for manual or dough, and press Start. About 10 minutes before the end of the final kneading cycle, adjust the consistency of the dough with additional flour or water, as necessary; it should be smooth and somewhat sticky. Allow the machine to complete its cycle.
• Filling:.
• While the dough is rising, make the filling. Whisk together the sugar, flour, cinnamon. (the filling will be runny, but it will firm up when baked.).
• Toss the grated apples with the lemon juice, then add that to the sugar mixture. Mix well, and set aside.
• Assembly:.
• Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Fold it over once or twice to remove the excess gas. Divide the dough in half. Roll the first half into a 10 x 12-inch rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2-inch margin clear of filling along all sides.
• Starting with a long side, roll the dough into a log, sealing the edge. Use a pizza cutter or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours.
• To Make Rolls:.
• Follow the directions above to the point where you've rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1-inch slices. Place the slices cut side up (and down) in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2 inches apart for crustier rolls. Allow the rolls to rise till they're puffy.
• Baking:.
• Bake the loaves in a preheated 350°F oven for 30 to 35 minutes (or the rolls for 18 to 20 minutes), until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly around the edges. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.
• Glaze:.
• Mix together all of the glaze ingredients and drizzle it over the loaves or rolls once they're cool. Yield: 2 loaves or about 24 rolls.

MOIST CINNAMON APPLE QUICK BREAD

Steps:

• Preheat oven 350 degrees.
• Spray loaf pan with nonstick spray.
• In large bowl combine flour, sugars, baking soda, baking powder, salt, nutmeg and cinnamon.
• In small bowl combine wet ingredients, egg whites, vanilla, applesauce and apples.
• Add wet ingredients to dry ingredients and mix until just blended.
• Pour mixture into loaf pan and spread evenly-sprinkle with cinnamon and sugar or streusel topping if desired.
• Bake 35-45 minutes.

CINNAMON TWISTS

Steps:

• Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly - the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it's not touching the salt. Pour in the sugar, then mix it all together.
• Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.
• Lightly dust a surface with flour and tip out the dough. It will be quite wet - the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size.
• To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.
• Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.
• Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn't unravel during cooking.
• Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don't worry if a little cinnamon butter comes out.
• For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.