Autumn is a wonderful time of year, the cool, crisp autumn air, the rustling of leaves as they fall, the delicious juicy apples! Here’s one of our fall favorites, a delectable pull-apart cinnamon apple bread!
Oftentimes people avoid yeast bread recipes because they’re worried about the yeast failing or not having the proper temperature for the water. This is what makes “Instant yeast” so wonderful. You don’t have to “proof” it to prepare your recipe. Just remember that you shouldn’t allow instant yeast to come into contact directly with sugar Or salt. Always mix the sugar or salt in with flour before adding the yeast.
If you prefer to cheat a bit, you can mix the apple cinnamon mixture up ahead of time and freeze it until you feel like making the recipe, then simply thaw it out while preparing the dough. (You can also use frozen sweet bread dough too!).
Cinnamon Apple Bread Recipe
Dough:
3 cups all-purpose flour, divided
1/3 cup milk, warm (115-120º F)
1/4 cup water, warm (115-120º F)
1/4 cup sugar, divided
4 tablespoons butter, melted
2 large eggs, lightly beaten
2 1/4 teaspoon active rapid-rise dry yeast (such as bread machine yeast)
1/2 teaspoon vanilla
1/2 teaspoon salt
Filling:
2 cups apples, peeled, cored and sliced thinly
1/2 cup brown sugar
4 tablespoons unsalted butter, melted
1 tablespoon flour
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
sea salt, optional
Directions
In a medium bowl combine half of the flour, half of the sugar, all of the yeast, milk and water, whisking well to incorporate, let it rest 5 minutes then add the all the remaining dough ingredients, mixing well until dough forms a ball. Transfer to a bowl that has been sprayed with cooking spray and let it rise until doubled in size.
(This will take from 30-90 minutes, depending on the warmth of your kitchen). While that’s rising prepare the apple filling by mixing the apples, sugar, flour, cinnamon and nutmeg together in a medium size bowl, ensuring all the apples are coated. Cover with plastic wrap and leave out at room temperature for the flavors and juices to marry.
Grease a 12″ x 4″ x 2 1/2″ tea loaf pan or a 9″ x 5″ loaf pan.
When the dough has doubled in size, in a small bowl combine 1/4 c. melted butter and 1/2 tsp vanilla.
Turn dough out onto a lightly floured surface and roll into a 12×20-inch rectangle.
Brush the dough with the vanilla butter and then spread the apple filling evenly on the dough.
Cut dough into 6, 3 1/2×12-inch pieces ( a piece cutter works fantastic for this!)
Stack the 6 pieces on top of one another and cut stack evenly into another 6 pieces, and gently slide the stacks of apple dough into the loaf pan. Cover and let rise in a warm place until doubled.
Bake at 350F for 30 minutes, cover with foil, then bake an additional 20-25 minutes), or until deep, golden brown.
Let bread cool for about 15 minutes before removing from pan.
If you prefer, you can glaze with a mixture of 1 c. confectioners sugar, 1/2 tsp cinnamon and a couple teaspoons of milk.
If you prefer to make your own frozen sweet bread dough, use Regular Rise yeast in the recipe rather than instant yeast. Rapid rise or instant yeast does not freeze well.
