cooking ala mel

healthy recipes and the occasional craft

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Twisted Cinnamon Apple Bread

Is everybody ready for Thanksgiving?  Alex and I are going to attempt to make the trek down to my grandma’s down in PA later on today, weather permitting.  Hopefully the weather is nice to us, because I can’t wait to see my family!

I didn’t actually get a chance to make anything for Thanksgiving with my crazy schedule lately and a new kitten, but I do have this delicious apple bread to share.  It’s a perfect holiday breakfast treat, sweet and full of cinnamon, without being over the top indulgent.  Gotta save that for later on in the day, right?!
While this bread doesn’t look overly appetizing, it is so tasty and so perfect with a hot cup of tea.  Has anybody tried the cinnamon vanilla tea from Trader Joe’s?  It smells like a cookie, and oooh my goodness would it be fantastic with this bread.  I could just sit here smelling it!
This bread looks rather involved, but it’s pretty easy, I promise!  I super stuffed it with apples, but you can easily cut it down by an apple to make it slightly easier to roll up.  The recipe makes two loaves, so you can serve it up to a crowd, or freeze one of the loaves for later!

 

Do you make something special for breakfast on Thanksgiving or Christmas?
 
 
 
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Twisted Cinnamon Apple Bread

yields 2 loaves

Twisted Cinnamon Apple Bread

    For the dough:
  • 3 3/4 cups white whole wheat flour
  • 3 Tbsp unrefined sugar
  • 1 1/2 tsp instant yeast (1 packet)
  • 1 1/4 tsp salt
  • 1 Tbsp cinnamon
  • 3 Tbsp butter
  • 1 cup milk (I used whole)
  • 1 tsp vanilla extract
  • 1 egg
    • For the filling:
  • 3 cups apples, shredded (about 3 medium apples)
  • 1 Tbsp cinnamon
  • 1/3 cup coconut sugar (or brown sugar)

In the bowl of a stand mixer with the dough hook attached, stir the flour, sugar, yeast, salt, and cinnamon together.

Place the milk and butter together in a heat proof measuring cup, and heat for about 30 seconds in the microwave to remove the chill.

Add the milk mixture, vanilla, and egg to the flour mixture, and knead on low speed until the dough comes together. If it’s slightly sticky, that’s fine!

Transfer the dough to a large, oiled bowl, and cover with plastic wrap. Allow to rise in a warm place for about an hour, until doubled in size.

While the dough is rising, stir the coconut sugar and cinnamon together in a medium bowl for the filling. Stir the apples in until evenly coated.

Once the dough has risen, line a baking sheet with parchment paper.

Divide the dough evenly into two pieces. Turn each piece out onto a lightly floured surface, and roll into a rectangle (about 10 by 12 inches). Spread half of the filling evenly onto each rectangle, leaving a half inch border around the edges.

With the long side facing you, roll each rectangle into a log, and pinch the edges tightly shut. Cut the log in half lengthwise, and turn the halves so the filling is facing up.

Transfer each half to the prepared baking sheet, and twist the two halves together (filling facing up), pinching the ends together. Repeat with the second log of dough.

Cover the dough loosely with plastic wrap (or a tea towel) and allow to rise again for about 20 minutes, until lightly puffed.

While the dough is rising again, preheat the oven to 350ºF.

Once it has risen, uncover, and bake at 350ºF for 30-35 minutes, until golden. Allow to cool slightly before serving.

You can freeze these loaves, tightly wrapped, for up to 2 months.

https://cookingalamel.com/2013/11/twisted-cinnamon-apple-bread.html