Fall Apple Yeast Bread
If you want to add more dairy free and lacto ovo vegetarian recipes to your collection, Fall Apple Yeast Bread might be a recipe you should try. This recipe serves 12 and costs 42 cents per serving. One portion of this dish contains approximately 5g of protein, 9g of fat, and a total of 323 calories. 2 people have tried and liked this recipe. A mixture of water, salt, dried/instant yeast, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. It can be enjoyed any time, but it is especially good for Autumn. It works well as a bread. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so spectacular. Fall Apple Yeast Bread, Apple Yeast Bread, and Apple-Cinnamon Swirl Pumpkin Yeast Bread are very similar to this recipe.
Ingredients
apple cider
1.5 tablespoons
apples
2
dried/instant yeast
1 tablespoon
eggs
2
flour
17 ounces
ground cinnamon
0.5 teaspoon
ground cinnamon
1 teaspoon
orange zest
1 teaspoon
powdered sugar
1 cup
runny honey
0.25 cup
salt
1.5 teaspoons
sugar
0.25 cup
vanilla extract
1.5 teaspoons
vegetable oil
7 tablespoons
water
4 oz
Cooking in Steps
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1Mix 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.
dough
honey
water
yeast
cooking oil
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2Mix 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).
bread
dough
blender -
3Put the dough in a oiled bowl and let it rise, covered, for 2 hours or until it's puffy and nearly doubled in size
dough
bowl -
4Lightly 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.
cinnamon
butter
apple
dough
sugar
rum
springform pan -
5Spread 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.
apple
dough
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6Spread 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.
apple
dough
knife -
7Cut 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).
simple syrup
apple
dough
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8Lay 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.
challah
apple
dough
wrap
plastic wrap
cake form
oven -
9Place the bread in the lower third of the oven.
bread
oven -
10Bake it for 55 minutes, or until the top is at least light golden brown all over and has no white spots.
oven -
11Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.
challah
oven -
12Let cool completely. Then whisk together the cider and powdered sugar and brush it over the top--allowing it to drizzle down the sides.
powdered sugar
whisk
