I’ve been dreaming of apple desserts for weeks. What a treat to wake up on Sunday morning to our first autumn cool front (in most other places, it was an actual cold front) and to this gorgeous apple harvest bread. But it is beautiful, nonetheless, and I will take this temperature drop any day.
This dessert maybe looks daunting and unapproachable, but really, it’s not that bad to put together!!
If you could make the dough, you could put this gorgeous bread together. I’ve been dreaming of baking this recipe for over 2 years. What stopped me from making it? I have no clue.
What is all this apple dreaming about? #TwelveLoaves October, of course! Our monthly baking group couldn’t wait to bake with apples all month long!
Our host this month is Heather from girlichef, and our theme is Apples. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Pear Breads!
- Apple and Ham Pizza from Karen’s Kitchen Stories
- Apple Braid Bread from Basic N Delicious
- Apple Cider Levain Bread from A Shaggy Dough Story
- Apple Cinnamon Bagels from Kudos Kitchen by Renee
- Apple Cinnamon Rolls from That Skinny Chick Can Bake
- Apple Cranberry Bread from Try Anything Once Culinary
- Apple Harvest Bread from Cake Duchess
- Fresh Apple Bread with Praline Topping from Never Enough Thyme
- Praline-Apple Bread from A Baker’s House
- Savory Apple-Brie Pull-Apart with Curried Apple Butter from Culinary Adventures with Camilla
- Triple Apple Bread from girlichef
- Vegan Apple Biscoff Cinnamon Rolls from NinjaBaking
If you’d like to add your bread to this month’s #TwelveLoaves collection, here’s what you need to do:
- Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone’s posts).
- Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (October = Apples).
- Share your Twelve Loaves bread (must be baked and post this month) on your blog by October 31, 2014.
Maybe I was afraid it wouldn’t look as gorgeous as the one I saw on the King Arthur Flour blog and on this blog. It could be because I’ve been baking more and more yeast breads each year, I couldn’t remember why I didn’t bake this sooner.
I did follow their challah bread recipe and didn’t use the one I usually make. This is a challah dough with honey instead of sugar. Although I always add a little bit of sugar to my yeast when it’s proofing. It’s what my great-aunt used to do and it’s a baking habit I can’t break. I also decided to cook my apples a little bit in the cinnamon sugar. I wasn’t too excited about baking with completely raw chunks of apples. I like my apple desserts with very soft pieces of apples. I was envisioning a bread almost like an apple pie. A twist on all the apple cakes I bake. Like this one and this one.
- 1/2 cup lukewarm water
- 1 Tablespoon instant yeast
- 4 cups flour
- 2 eggs
- 1 teaspoon sugar
- 6 tablespoons vegetable oil, safflower preferred
- 1/4 cup honey
- 1 1/2 teaspoons salt
- 2 medium-to-large apples, NOT peeled; cored and diced in ¾" chunks (I peeled some)
- 1/2 teaspoon ground cinnamon
- ¼ cup granulated sugar
- egg wash-
- 1 large egg beaten with 1 tablespoon water
- In a mixer, with a dough hook attachment, add the warm water and yeast. Mix until blended. Add the sugar and mix about a minute. Slowly mix in 1 cup of the flour until combined. Mix in the eggs one at a time until they are combined. Add another 2 cups of the flour, oil, honey and salt. Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl. Slowly add the rest of the flour (the remaining 4 cups) and mix until combined. Stop the machine as you add each cup of the flour to scrape the sides of the bowl and incorporate the flour. Mix on low speed for 12 minutes until dough is incorporated. Be sure to give your mixer a break, as you don’t want to burn it out. Add flour if needed 1 tablespoon at a time. The dough will be a little sticky but also firm.
- Take dough out of mixer bowl. Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil. I use vegetable oil). Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
- Lightly grease a 9" round cake pan that's at least 2" deep. Or grease a 9" or 10" springform pan.
- Gently deflate the dough, transfer it to a lightly greased work surface, and flatten it into a rough rectangle, about 8" x 10".
- Spread half the apple chunks in the center of the dough.
- Fold a short edge of the dough over the apple to cover it, patting firmly to seal the apples and spread the dough a bit.
- Spread 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 bench knife or a knife, or even a pair of scissors, and cut the apple-filled dough into 16 pieces. Cut in half, then each half in halves, etc. This could become messy because the apple pieces will start to fall out. (Not to worry if pieces do fall out while assembling. Simply place them on top. )
- Lay the dough chunks into the pan; crowd them so that they all fit in a single layer (apple pieces may fall out. Tuck them in between the dough pieces and place them on top. I had a few extra dough chunks leftover, and added them to a mini rectangular baking pan).
- Cover the bread gently with lightly greased plastic wrap or a proof cover, and allow it to rise for about 1 hour, until it's a generous 2" high. It should just crest the rim of a 9" round cake pan. Towards the end of the rising time, preheat the oven to 325°F.
- Whisk together the egg and 1 tablespoon water. Brush the dough with the egg mixture
- Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least light brown all over, with no white spots
- Remove the bread from the oven, and after 5 minutes loosen the edges and carefully transfer it to a serving plate.
- Best served warm but even great the next day.