KAF SOURDOUGH CINNAMON APPLE FLATBREAD
This came from King Arthur Flour and what a great idea. A light-textured yeast bread, topped with cinnamon-y apples, is a delicious snack or breakfast bread. To save time, bake it the day before, then tent lightly with foil and reheat in a preheated 350°F oven for about 10 minutes, just before serving. Individual slices are just fine reheated briefly in the microwave, too. You may be like me and uncomfortable throwing away the cup of starter you remove from your sourdough each time you feed it. Here's a great use for that unfed sourdough. The recipe works equally well with fed sourdough, too; it may rise a bit more quickly. And, for those of you who don't keep sourdough starter in your fridge, substitute 1/2 cup each lukewarm water and King Arthur Unbleached All-Purpose Flour for the starter. Prep time does not include rising. A HINT: Crimp the edges upward so that the juice from the apple mixture will not run onto the pan or over the pans edge
Provided by Bonnie G 2
Categories Sourdough Breads
Time 1h30m
Yield 1 flatbread, 18 serving(s)
Number Of Ingredients 10
Steps:
- Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, fairly soft dough.
- Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the topping.
- For the topping: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks.
- Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.
- Microwave the apples till they've softened, but still hold their shape. In our microwave here, that took about 9 minutes.
- Drain the apples, reserving the juice. Set them aside to cool while the dough is rising.
- Lightly grease an 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
- Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.) Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.
- Arrange the apple chunks atop the dough.
- Mix 1/4 cup of the reserved syrup with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon-sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples.
- Cover the bread, and let it rise for 1 hour, till it's nice and puffy. Towards the end of the rising time, preheat the oven to 425°F.
- Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.
Nutrition Facts : Calories 132.6, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 200.2, Carbohydrate 25, Fiber 1.6, Sugar 7.3, Protein 2.7
KING ARTHUR'S APPLE CINNAMON BREAKFAST BREAD
Use your bread machine's timer for this one - it's wonderful to wake up to the aroma of cinnamon, apples and hot bread !
Provided by Ron Joyce Ripple S
Categories Breads
Yield 1 loaf
Number Of Ingredients 12
Steps:
- *Use the lesser amount in the summer, the greater amount in the winter, and something in between in the spring and fall.
- Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer.
- Program for basic white bread, and press Start. Check the dough's consistency about 7 min.
- after the kneading cycle begins, adding additional water of flour to form a smooth, soft ball of dough.
- Allow the machine to complete its cycle. Remove the b read when it's done, and let it cool completely before slicing.
- Note: This bread makes great toast!
Nutrition Facts : Calories 2632.3, Fat 54, SaturatedFat 29, Cholesterol 122.6, Sodium 3974.9, Carbohydrate 463.5, Fiber 25.4, Sugar 62.6, Protein 74.3
APPLE CINNAMON SWIRL SOURDOUGH BREAD
With only a few simple ingredients and a little patience you can make simple delicious Apple Cinnamon Swirl Sourdough Bread! Not only does it taste simply amazing but you will feel like a master chef after you conquer this what might seem intimidating recipe that is easier than you think and be the envy of friends and family!
Provided by awhiskandtwowands
Categories Breakfast
Yield 2 standard (9x5, 2lb loaf pan) loaves
Number Of Ingredients 7
Steps:
- Pull about 150g of unfed sourdough starter and place in a large container that has a lid (we use an ice cream pail). *If you are using fed sourdough starter skip to step 7, you will need appoximatly 1300g of fed sourdough for 2 standard loaves of bread.
- Feed starter equal parts by weight (150g) of flour and room temperature water to have approx 450g of starter.
- Place cover on container and let sit in a warm location for 12 hours.
- Feed equal parts by weight flour and temperature water again to have approximately 1350g of starter.
- Place cover on container and let sit in a warm location for 9-12 hours. Starter should be quite bubbly now. At this point remove 50g of starter to live for another loaf , feed equal parts flour and water, then place in the refrigerator in a glass jar with an airtight lid (this is where you get the 150g you start with for the next batch).
- Place the Kitchen-Aid mixer bowl on the scale and tare it. If not using a mixer us another large bowl.
- Add the starter to the mixer bowl, take note of the weight, then tare the scale.
- Add 4 parts flour for every 7 parts starter by weight. Hint: Multiply the starter weight by 0.5714 and that will give you the amount of flour to add.
- Add about 2 TBSP of salt. This doesn't have to be precise but should be close.
- Start mixer on lowest setting then add a small amount of water at a time. If not using a mixer use a wooden spoon or spatula and mix by hand as much as possible. Do this about 5-10 seconds apart and keep adding water little by little until dough comes together.
- Turn mixer up one more speed (2 on our Kitchen-Aid) and let mix about 10 minutes until dough looks smooth. If not using a mixer you will knead it by hand on a clean smooth surface (could take about 20-30 minutes). Dough should be extremely pliable and pass the "window pane" test where a piece of dough can be stretched where light can pass through it without breaking.
- Place a damp bread towel in a large bowl and move the dough to the bowl. Cover the dough with the extra from the towel and place plastic or a cover over it to keep things from drying out.
- Let sit and proof for 3-4 hours in a warm area.
- Grease 2 standard loaf pans with coconut oil and set aside. Prepare apples at this time.
- Remove dough from the bowl and divide in half. Roll and stretch each half out into a 9"x about 24" rectangle. Rub coconut oil between the palms of your hands to warm and on the dough. Sprinkle each with half the cinnamon sugar and diced/chopped apples. Carefully roll and place seam side down in greased loaf pans. *If making one plain you can knead and (shape into a log) the other half of the dough and just place it in the prepared pan.
- Cover pans with damp bread towels and let rise for about 3-4 hours (7 hours total from the time you made the dough) until about double in size.
- 1 hour before baking preheat oven at 400 degrees F. This so the rocks get hot so when they are squirted with water steam is released.
- Just before baking, score top of dough with relief marks using a sharp knife to assist in rising.
- Place pans on the top rack and quickly squirt water on the rocks to generate steam if using and close the door.
- Bake for 35-45 minutes until golden brown.
- Let cool for a minimum of 1 hour before cutting.
- Enjoy!
APPLE CARAMEL MONKEY BREAD
Provided by Beth Hillson
Categories Bread Breakfast Brunch Wheat/Gluten-Free Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 12 Servings
Number Of Ingredients 8
Steps:
- Prepare the Delicious Slicing Bread, adding the vanilla extract to the dough. Set aside.
- Lightly grease a 10-cup Bundt pan or fluted pan.
- Combine the sugar and cinnamon in a small bowl. Toss 1 tablespoon of the sugar mixture over apples in a medium bowl and stir to coat. Set aside.
- In a microwave-proof bowl, melt the butter in the microwave on medium high for 30 to 40 seconds, until melted. Stir in the brown sugar until dissolved. Pour into the bottom of the prepared pan and sprinkle half the pecans, if using, over the brown sugar mixture.
- Spray a 1/4-cup scoop with vegetable spray. Scoop out balls of the bread dough and arrange in one layer over the pecan and brown sugar mixture. (This will yield about eight scoops or half the dough.) Sprinkle half of the remaining cinnamon sugar over the balls of dough. Spread the apples over the dough and top with a second layer of balls of dough, using all the remaining dough. Sprinkle with the remaining cinnamon sugar and the remaining pecans over the top. Cover loosely with plastic wrap and set in a warm, draft free area to rise about 45 minutes.
- Preheat the oven to 375°F. Remove the plastic wrap from the dough and bake for 30 to 35 minutes, until the top is brown. Remove to a wire rack and cool for 10 minutes. Invert onto a serving plate. Let cool an additional 10 minutes. Pull apart or slice with a bread knife. The monkey bread is best served warm, and can be reheated in a 350°F oven for 5 to 7 minutes.
- Shortcuts:
- Use a commercial bread mix in place of the Delicious Slicing Bread.
- Place pecan halves in a plastic zip-top bag and seal. Crush with a rolling pin until coarsely chopped.
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the dough ingredients, and mix and knead them — by hand, mixer, or bread machine — to make a smooth, fairly soft dough., Place the dough in a lightly greased bowl, and let it rise for 1 hour.
- Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it.
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- If your schedule permits, 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 — by hand, using a mixer, or in a bread machine set on the dough cycle — until it's smooth and soft, though still slightly sticky.
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