* Exported from MasterCook *
Bread, Apple Cinnamon Walnut
Recipe By : Red Star Yeast Co.
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Low Fat
Nuts Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the dough:
4 cups bread flour
2 1/4 tsp. Active Dry Yeast -- (1/4oz, 7g)
2 tsp salt
1/4 cup sugar
1 cup water
1/2 cup milk
1/4 cup butter
For the filling:
2/3 cup sugar
4 tsp cinnamon
2 Tbsp butter -- melted
2 cups apples -- peeled, cored and thinly sliced
1 cup walnuts
For the glaze:
1 cup powdered sugar
2 Tbsp lemon juice -- or milk
The epitome of American comfort food with apples, cinnamon, walnuts
and white bread.
Yield: 2 loaves
Combine 1 cup bread flour, yeast, salt, and sugar in a large mixer
bowl; mix on low speed with a paddle attachment until incorporated.
Heat water, milk and butter until very warm (120-130F). Add warm milk
mixture to flour mixture and mix until combined.
Add remaining bread flour 1 cup at a time, mixing just until
combined. Switch to a dough hook, and knead dough for 5 minutes until
smooth and elastic (if dough is sticking, add additional flour, 1
tablespoon at a time. The dough is ready when smooth and tacky (dough
will stick to the finger, then release).
Placed dough in lightly oiled bowl and turn to grease top. Cover; let
rise until dough tests ripe. Turn dough onto lightly floured surface;
punch down to remove air bubbles. Divide dough into 2 sections. Let
rest 10 minutes.
Prepare filling: Combine sugar and cinnamon in small bowl.
Roll or pat each dough into a 12x8" rectangle. Brush one dough with
melted butter; sprinkle with half of cinnamon mixture. Place half the
apple pieces and walnuts evenly over dough. With a rolling pin, push
apples, walnuts and cinnamon sugar lightly into the dough. Roll dough
tightly, starting with the short (8") end; pinch edges to seal.
Repeat with the second dough.
The dough is very soft and sticky. Carefully lift and place pieces
into greased 8 1/2 x 4 1/2" loaf pans. Press dough to fit pan, and
smooth top. Cover; let rise until almost double in size, or until
indentation remains after touching.
Bake in a preheated 350F oven for 35 to 40 minutes, until golden
brown. Place a tented piece of aluminum foil over breads during the
last 15 minutes to prevent over-browning. Remove from oven after
baking and brush tops of loaves with remaining melted butter. Remove
from pans; cool on wire rack 10 to 20 minutes. Combine glaze
ingredients; drizzle on loaves.
Delicious when served warm.
*You can substitute Instant yeast in place of Active Dry Yeast. When
using Instant Yeast, expect your dough to rise faster. Always let
your dough rise until ripe. Traditional methods: use equal amounts;
Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast
per cup of flour in your recipe.
S(Internet address):
https://redstaryeast.com/recipes/apple-cinnamon-walnut-bread/
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 199 Calories; 6g Fat (28.5%
calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber;
8mg Cholesterol; 211mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 1003