Fall Apple Yeast Bread Food

CHUNKY APPLE YEAST BREAD

Steps:

• In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, add the yeast and warm water. Stir and let stand 5 minutes. Add the sugar, warm milk, egg yolk, vanilla and salt and stir to combine. Add 2 cups of the all purpose flour and mix to combine. Add the softened butter, 1 Tbsp at a time and mix in.
• Switch to the kneading hook. Add 1 more cup of the flour and knead in. Begin adding the last cup of flour in small increments, adding only enough flour until the dough wraps around the kneading hook and cleans the bowl quite well. *You may not need all of the last cup OR you may need to add more than that last cup. Trust what you see in the bowl and add flour, as needed, to get your dough to that point.
• Remove dough to a floured work surface. Knead for 1 minute, then form into a ball. Place in a greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
• When dough is almost doubled, prepare your apple filling. Prepare the apples by peeling, quartering, coring and cutting into 1/2-inch-ish cubes. Place into a large bowl. Sprinkle with white sugar and cinnamon and stir to combine. Add egg yolk and stir in to coat. Set aside.
• Prepare two 8x4-inch loaf pans by greasing or spraying with cooking spray. Set aside.
• Remove dough to a floured work surface. Divide dough into two equal pieces.
• Take one piece of dough and roll into a roughly 10x15-inch rectangle. Scatter one half of the apple filling evenly overtop of the dough, then roll up, starting from the long side. Pinch seam together. Using a sharp knife or bench cutter, cut the log into 1-inch slices, then slice down the centre of the slices from one end to the other, making a bunch of smaller chunks. *If the cutting isn't clear, refer to the video below to see how it's done). Scoop up your chunks and place into your prepared 8x4-inch loaf pan. Adjust the dough chunks slightly, as needed, so that the top is as even as possible. (Any pieces sticking up much higher than others has a tendency to over-brown, so we'll try to avoid that).
• Repeat with the second piece of dough and the remaining apple mixture.
• Cover both loaves with greased plastic wrap and set to rise until doubled, about 45 minutes.
• Preheat oven to 350F (not fan assisted), with rack in the centre of the oven.
• When ready to bake, remove the plastic wrap. Place loaf pans on top of a baking sheet (to catch any juicy bubble-overs).
• Bake at 350F for about 45 minutes or until the breads internal temperature reaches 210F when tested with an instant read thermometer. Check bread at about 30 minutes and cover loosely with aluminum foil to prevent over-browning of the top.
• Allow loaves to cool in pans for 5 minutes, then remove to a cooling rack to cool completely before slicing.
• If glazing, prepare the glaze by mixing together the glaze ingredients until smooth. Drizzle over cooled loaves.

FALL APPLE YEAST BREAD

Steps:

• Mix the warm (not hot) water with the oil, honey and yeast. Allow it to foam for 10 minutes. Then add the rest of the ingredients for the dough. Mix and then knead them, using a mixer with a bread hook, or by hand, until you have a soft, smooth and elastic dough (about 8-10 minutes).
• Put the dough in a oiled bowl and let it rise, covered, for 2 hours or until it's puffy and nearly doubled in size.
• Lightly grease/butter a 9inch round cake pan that's at least 2inch deep (or grease a 9inch or 10inch springform pan).
• Toss the apple chunks with the sugar, cinnamon and rum.
• Gently deflate the dough, transfer it to a lightly greased work surface, and flatte n it into a rough rectangle, about 8 x 10 inches.
• Spread half the apple chunks in the center of the dough (see remarks for details).
• Fold a short edge of the dough over the apple in order to cover it, patting firmly to seal the apples and spread the dough a bit.
• Spread the remaining apple atop the folded-over dough.
• Cover the apples with the other side of the dough, again patting firmly (Basically, you've folded the dough like a letter, enclosing the apples inside.).
• Take a long knife and cut the apple-filled dough into 16 pieces. Cut in half, then each half in halves, etc -- (This will be very, VERY messy; the dough is slippery, apples will fall out, sugar syrup will ooze -- it's not pretty. Don't worry, and don't stress about making all the pieces the same size).
• Lay the dough chunks into the pan (Crowd them so that they all fit in a single tight layer - barely. Lots of apple chunks will fall out during this process; just tuck them in among the dough pieces, or simply spread them on top.).
• Cover the challah gently with lightly greased plastic wrap or a damp towel and let it rise for about 1- 1 1/2 hours, until it's a generous 2inches high (It should just crest the rim of a 9inch round cake pan). Twenty minutes before the end of the rising time, preheat the oven to 325°F.
• Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least light golden brown all over and has no white spots.
• Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.
• Let cool completely. Then whisk together the cider and powdered sugar and brush it over the top--allowing it to drizzle down the sides.

APPLE YEAST BREAD

Steps:

• Pour butter into a 9-in. square baking pan. Mix sugar and cinnamon; sprinkle over butter. Arrange apple slices in pan. Sprinkle with raisins. , In a bowl, combine yeast, water, sugar, salt and 1 cup flour; beat for 1-2 minutes. Add egg, shortening and remaining flour. Beat for 1 minute. Drop dough by spoonfuls over apples. Cover and let rise in a warm place until almost doubled, about 1 hour. , Bake at 350° for 30-35 minutes or until done. Invert pan on a serving platter.

APPLE CINNAMON BREAD

Steps:

• Prepare the dough: Combine yeast, warm water, and 2 teaspoons of the sugar in the bowl of a stand mixer; let stand 5 minutes until yeast has started to bubble and foam. Add eggs, salt, lemon juice, ¼ cup of the oil, 3 cups of the bread flour, and remaining sugar to yeast mixture; beat on low speed, using the paddle attachment, until combined, about 30 seconds. Increase speed to medium; beat until dough is homogenous and almost smooth, about 1 minute. Reduce speed to low; gradually beat in remaining 3 to 3 ½ cups flour until mixture forms a solid mass and a soft dough starts to form, about 1 minute.
• Turn dough out onto a well-floured work surface, and knead until smooth and elastic, 8 to 10 minutes, sprinkling surface with flour as needed. Spray a large bowl with cooking spray, and transfer dough from surface to bowl. Turn dough to grease top. Cover and let rise in a warm place (80°F), free from drafts, until doubled in bulk, about 1 hour.
• Meanwhile, prepare the filling: Place apples in a medium microwaveable glass bowl; pour apple cider over apples, and stir to combine. Microwave apples on HIGH (100%) power until softened, about 4 minutes. Drain and let cool to room temperature. Stir together brown sugar, flour, and cinnamon in a small bowl.
• Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Roll each dough half into an 18-by-9-inch rectangle. Sprinkle each rectangle with half the brown sugar mixture. Top each rectangle with half the cooled apples.
• Starting at 1 short end, tightly roll up each rectangle, jelly-roll fashion, pressing to seal edges as you roll. Pinch ends of dough to seal, and tuck ends under dough. Place each dough roll, seam side down, in two 9-by-5-inch loaf pans, lightly greased with cooking spray. Brush tops with remaining tablespoon oil. Cover and let rise in a warm place (80°F), free from drafts, until doubled in bulk, 45 minutes to 1 hour.
• Preheat oven to 375°F. Bake loaves in preheated oven until deep golden brown and sound hollow when tapped, 25 to 30 minutes. Transfer from pans to a wire rack, and brush with melted butter. Let cool completely, about 2 hours. Slice and serve.

CINNAMON SWIRLED APPLE BREAD

Steps:

• In a large mixing bowl combine 2 cups of the flour and the yeast; set aside.
• In a saucepan heat and stir milk, granulated sugar, the 3 tablespoons butter, and the salt until warm (120° to 130°) and until butter almost melts.
• Add milk mixture to dry mixture along with eggs.
• Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly.
• Then beat on high speed 3 minutes.
• Stir in shredded apple.
• Using a wooden spoon, stir in as much remaining flour as you can.
• Turn dough out onto a lightly floured surface.
• Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
• Cover; let rise in a warm place until double (about 1 hour. Punch dough down.
• Turn dough out onto a lightly floured surface. Divide in half Cover; let rest 10 minutes.
• Lightly grease two 8x4x2- or 9x5x3-inch loaf pans.
• Meanwhile, for filling, in a medium mixing bowl combine chopped apple, nuts, brown sugar, and cinnamon; set aside.
• Roll half of the dough to a 14x9-inch rectangle. Spread with 1 tablespoon of the softened butter; sprinkle with half of the filling.
• Beginning at both short ends, roll each end up, jelly-roll style, to center.
• Place loaf, rolled side up, in a prepared loaf pan. For second loaf, repeat with remaining dough, remaining butter, and remaining filling.
• Cover, let rise until almost double in size (about 30 minutes).
• Stir together egg white and water. Brush egg white mixture over tops of loaves; sprinkle with coarse sugar.
• Bake in a 375° oven for 30 to 40 minutes or until bread sounds hollow when you tap tops (if necessary, loosely cover with foil for the last 15 minutes of baking to prevent overbrowning).
• Immediately remove from pans. Cool on wire racks.