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Apple Cinnamon Pull Apart Bread

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Apple Cinnamon Pull Apart Bread

The Avid Bakers Challenge this month is the Apple Cinnamon Pull Apart Bread from Brown-Eyed Baker’s website. I knew I was going to love this one – first of all it’s a yeast bread (yay) and has every component of a cinnamon roll. That you can pull off pieces of the bread with your fingers is another plus!

Oh, and don’t forget the gooey carmely apple stuff that sinks to the bottom. The soft, pillowy yeast bread, chewy top, little chunks of apple and caramel cinnamon gooey stuff comes together and makes an amazing bread.

Apple Cinnamon Pull Apart Bread

The photos don’t do the bread justice. It was really hard to stop eating it, especially when you can peel off a little piece at a time. Pretty soon you’ve eaten five or six of those little pieces. They’re kind of like sticky buns, but are pull-apart.

Apple Cinnamon Pull Apart Bread

I followed Brown-Eyed Baker’s instructions to manipulate the dough almost exactly and the it came out just like she said it would. A little sticky, but it rose beautifully. The dough did rest longer than specified so it would be easier to roll out and wouldn’t spring back.

I’ll definitely make this Apple Cinnamon Pull Apart Bread again…and again. It’s quickly becoming one of my favorite breads!

Apple Cinnamon Pull Apart Bread

Apple Cinnamon Pull Apart Bread

Apple Cinnamon Pull Apart Bread

Yield: 10 (one loaf)
Prep Time: 45 minutes
Cook Time: 45 minutes
Rising/Resting Time: 2 hours 30 minutes
Total Time: 4 hours

Amazing soft, pillowy yeast bread with a gooey apple cinnamon sauce on bottom. Really a great bread!

Ingredients

  • For The Dough
  • 2 3/4 C plus 2 tablespoons all-purpose flour
  • 1/4 C granulated sugar
  • 2 1/4 tsp (1 envelope) active dry yeast
  • 1/2 tsp salt
  • 2 oz (about 4 tbsp) butter, diced small
  • 1/3 C 2% milk
  • 1/4 C water
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • For the Filling
  • 3/4 C granulated sugar
  • 1/4 C brown sugar
  • 2 tsp ground cinnamon
  • 1 large apple, peeled, cored and small diced
  • 2 oz (about 4 tbsp) butter, melted
  • dash of salt

Instructions

  1. Prepare the dough: In a large mixing bowl, whisk together 2 cups of the flour, the sugar, yeast and salt. Set aside
  2. In a small bowl, whisk together the eggs and set aside.
  3. Place the milk and butter in a small microwave-safe bowl and heat for 30-40 seconds. Stir to make sure all of the butter is melted, then stir in the water and vanilla extract. Let mixture stand until it registers 115 to 125° (a little past lukewarm to the touch).
  4. Pour the milk mixture into the dry ingredients and mix with a wooden or silicone spoon until combined. Add the eggs and stir the mixture until the eggs are incorporated into the batter. It will be sloggy, but keep stirring until completely combined - 2-3 minutes. Add 3/4 of the remaining flour and stir until fully incorporated, about 2 more minutes. The mixture will be slightly sticky.
  5. Spray a medium-large metal bowl (or grease with butter). Loosely roll the dough into a ball shape and put into the bowl. Cover the bowl with plastic wrap and a clean kitchen towel. Place in a warm space and let rise for an hour to an hour and fifteen minutes, until the dough is almost doubled in size.
  6. Prepare the filling: In a medium bowl, whisk together the sugar, brown sugar, cinnamon and dash of salt. Stir in the diced apple. Set aside.
  7. Spray a 9x5" loaf pan.
  8. Assemble the Bread: Deflate the risen dough and knead the remaining 2 tablespoons of flour into the dough (about 2 minutes). Cover the dough with a kitchen towel and let rest on the counter for 5 minutes.
  9. Lightly flour your counter or work surface and use a rolling pin to roll out the dough into a 12 x 20-inch rectangle. Brush the melted butter evenly across the dough to the edges. Spread the apple/cinnamon/sugar mixture evenly all over the dough to the edges, including any thick juice that may have accumulated.
  10. Slice the dough (pizza cutter is the easiest) into six equally-sized strips vertically and horizontally for a total of 36 squares/rectangles. It won't hurt if they're not perfect, just get close.
  11. Create six stacks of six layers each. Place each stack into the prepared loaf pan with the cut edges up, arranging them however you want. Cover with a kitchen towel and place in a warm place for 35-45 minutes, until almost doubled in size.
  12. Bake the Bread: Preheat the oven to 350°. Place a sheet pan on the lowest rack of the oven to catch any drippings which may overflow. Place the pan on the middle rack and bake for 40-50 minutes, until the top is very golden brown, turning the pan once after 20 minutes. An instant thermometer should read 195-200° so the insides will be done. If the top starts browning too much, tent aluminum foil over the top while it completes baking.
  13. Remove from the oven and rest for 25-30 minutes on a rack. Run a butter knife around the edges of the pan to loosen the bread and turn it out onto a cutting board or serving plate. Serve warm or room temperature.
  14. Wrap leftover bread in plastic wrap and keep it at room temperature for 2 to 3 days.

Notes

Tips and Stuff:

The original recipe used unsalted butter and whole milk.  I didn't.

The original recipe also used all granulated sugar in the filling, but I thought the brown sugar made the gooey stuff better.

If the dough springs back too much while you're trying to roll it out, cover it with a kitchen towel and let it rest on the counter for 5 to 10 more minutes.  It will roll out more easily.

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 237Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 246mgCarbohydrates: 42gFiber: 2gSugar: 27gProtein: 3g

Nutrition Values are Approximate

© Brown Eyed Baker
Category: Breads/Muffins

Soft Cheese and Ham Bread

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Ham and Cheese Bread
You may remember that I’m in a little Facebook baking group called The Avid Bakers and for 2019 we’ll be baking from The Brown-Eyed Baker’s website. She’s been a food blogger forever and has a ton of great recipes on her site.

Today I’m making her Soft Cheese and Pepperoni Bread, but am renaming it Soft Cheese and Ham Bread because of the substitution of ham for the pepperoni.

Bret made a Costco trip and you know what’s coming….3 pounds of really good sliced ham that needs to be used. That’s OK. It makes a good substitution choice for the pepperoni.

Ham and Cheese Bread

This is a tasty yeast bread with a soft texture and swirls of melty mozzarella cheese and ham. As you can see above, I made a nice chicken salad sandwich with it for lunch today. The flavors of the bread are mild and go together nicely.

This recipe makes two giant standalone loaves of bread and next time I’ll divide it into four smaller loaves. I think the swirl will be more uniform and I can give away the extra loaves!

Ham and Cheese Bread

I’m going to give you my adapted recipe and instructions, but if you’d like to see the original just go to The Brown-Eyed Baker’s page and check out the variations. I’ll be making this bread again. It’s easy to put together, rises beautifully, and the end result is a nice Soft Cheese and Ham Bread!

Ham and Cheese Bread

Soft Cheese and Ham Bread

Yield: 2 giant loaves
Prep Time: 25 minutes
Cook Time: 50 minutes
Inactive Time: 3 hours
Total Time: 4 hours 15 minutes

Tasty homemade yeast bread loaf with a swirl of melted mozzarella cheese and ham. 

Ingredients

  • 1 C lukewarm water
  • 2 pkgs Active Dry Yeast (almost 1 1/2 tbsp)
  • 5 1/2 to 6 1/4 C all-purpose flour
  • 1 tbsp coarse kosher salt
  • 5 tbsp granulated sugar
  • 1 C plus 2 tbsp 2% milk
  • 1/4 C melted butter, slightly cooled
  • 2 1/2 C shredded or cubed mozzarella cheese
  • 16-20 slices of thinly sliced, good quality deli ham (about 3-4" rounds)

Instructions

  1. In the lukewarm water, stir in the yeast and a pinch of sugar.  Let sit to bloom while assembling the rest of the ingredients.
  2. In a mixing bowl, whisk 5 cups of the flour, salt and sugar together.  Pour the milk, yeast mixture, and slightly cooled melted butter into the dry ingredients.  Use the paddle attachment and mix on the lowest speed for 2 minutes.  Let the dough rest in the bowl for 5 minutes.
  3. Switch the mixer to the dough hook and mix on medium-low speed for 4 minutes, adjusting with more flour or liquid if needed.  (I used almost 6 cups)  The dough should be soft, supple, and tacky, but not sticky.
  4. Lightly oil a very large bowl and place the dough in the bowl, turning to oil the dough.  Cover with plastic wrap and set at room temperature for 60-90 minutes until it doubles in size.  (It was about 75 minutes for me)
  5. Lightly dust a counter/surface with flour and turn the dough out onto it.  Divide the dough into 2 equal pieces and roll the dough into approximately 8" wide by 12" high rectangles.  Sprinkle half of the cheese over each and layer the ham on each rectangle.  Roll up the dough as evenly and tightly as possible, starting with the 8" end.  Pinch together the seams very well or the cheese will leak out.
  6. Place a piece of parchment paper onto a large baking sheet and place the loaves seam side down at least 4 inches apart for rising room.  Spray or lightly rub the loaves with oil and cover loosely with plastic wrap.  Let rise at room temperature to 75-90 minutes, until increased to about 1 1/2 times its original size.
  7. Preheat the oven to 350°.  Poke the top crust of the loaves with a toothpick in about six different places to clear out any air pockets.  Bake the loaves for 20 minutes, then rotate the pan.  Bake for 25 to 30 more minutes until medium to dark golden brown and the internal temperature is about 185°.
  8. Remove the loaves to a wire rack and cool at least 1 hour before slicing.

Notes

Tips and Stuff:

Next time I'll make four smaller loaves - just roll out the dough in smaller rectangles.  

The original recipe calls for bread flour, but I used all-purpose and it came out nicely.

If you use Rapid Rise Yeast, you don't have to bloom it, but I have more luck with the Active Dry Yeast.  (One day I'll tell you about various hockey puck yeast items I've made....)

Use a digital thermometer to test the temperature - they're cheap and incredibly useful to a baker.  No guessing if the bread is done.

Use whatever ingredients you'd like on the bread, but make sure to pat any wet ingredients (black olives, for instance) dry before putting into the bread or it will make a mess.

You can also make spiral rolls if you prefer - just bake for less time.

Nutrition Information:
Yield: 36 slices Serving Size: 1 slice
Amount Per Serving: Calories: 464Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 233mgCarbohydrates: 93gFiber: 3gSugar: 2gProtein: 13g

Nutrition Values are Approximate

© Adapted from The Brown-Eyed Baker
Category: Breads/Muffins

Maple Oat Bread

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Maple Oat Bread

There’s nothing like the aroma of bread baking in the oven. I wanted to try something different and saw this Maple Oat Bread in Taste of Home’s Guilt-Free Cooking that’s been sitting on my shelf for awhile. Some day I’ll get through every single recipe in my shelves of cookbooks (right…).

The first attempt at baking this bread was what I call a failure. When it goes into the trash after one slice – that’s a failure. The original recipe calls for 1/2 cup of pure maple syrup and it was way too sweet for me. Also, I made it in a smaller dish and although I should have known to bake it for at least five minutes longer than the listed time, it came out underbaked. I just couldn’t serve it, so reluctantly threw it out. Ouch.

Not to worry, subsequent attempts came out great!

Maple Oat Bread

I cut down the maple syrup to 1/3 cup and it was just right. You can taste the subtle maple flavor throughout the soft, wonderfully-textured bread. A teaspoon of cinnamon added to the batter makes it even better.

It’ll be great toasted and slathered with a little butter for breakfast with my favorite coffee. Yes, butter. I know this book is called Guilt-Free, but by decreasing the maple syrup I made it even more guilt-free, so butter is OK.

Maple Oat Bread

Maple Oat Bread

Maple Oat Bread

Yield: 12 - 16 slices
Prep Time: 30 minutes
Cook Time: 38 minutes
Inactive Time: 1 hour 45 minutes
Total Time: 2 hours 53 minutes

Terrific, lightly sweet homemade with a touch of maple flavor and cinnamon. 

Ingredients

  • 1 C old-fashioned oats
  • 1 C boiling water
  • 1 pkg (1/4 oz) active dry yeast
  • 1/3 C warm water (110 to 115° - warm to the touch)
  • 1/3 C pure maple syrup
  • 2 tsp canola oil
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 3 1/2 to 3 3/4 C all-purpose flour
  • Topping:
  • 1 egg lightly beaten with a fork
  • 1-2 tbsp old-fahioned oats

Instructions

  1. Place 1 cup oats in a blender or food processor and process for 6-7 seconds, until roughly processed.  Transfer to a small bowl and add the boiling water.  Stir and let stand until the mixture cools to 100° or so.
  2. When the oatmeal mixture is almost cool enough, get a large mixing bowl and stir lightly to dissolve yeast in the warm water.  Add the maple syrup, oil, salt, cinnamon, oatmeal mixture and 2 cups of the flour.  Beat on medium-low until combined and smooth (will be sticky). 
  3. Turn down the mixer to low and carefully add another cup of flour, scraping the sides down as needed.  If mixture is still sticky, add another 1/4 C until the dough is smooth and soft (will still be very slightly sticky).
  4. Turn the dough out onto a lightly floured surface and knead till smooth, approximately 6 to 8 minutes.  Place in a lightly greased bowl, turning the dough so it gets lightly oiled all over.  Cover with a towel and let rise in a warm place until doubled, about an hour.
  5. Punch dough down.  Turn onto a lightly floured surface and shape into a flattened 9" round loaf.  Place in a greased 9" round baking dish (I used an 8" and baked longer).  Cover and let rise until doubled, about 45 minutes.
  6. Preheat oven to 350°.  Lightly beat the egg with a fork and brush onto the top of the dough.  Sprinkle with the oatmeal as desired.  Bake for 35-38 minutes or until fairly dark golden brown.  Remove from the pan to a wire rack to cool.

Notes

Tips and Stuff:

The original recipe calls for 1/2 cup of maple syrup, but I found that too sweet.

Don't under bake!  If you're using a smaller or different-sized dish, adjust the baking time accordingly.

Nutrition Information:
Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 423Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 227mgCarbohydrates: 87gFiber: 4gSugar: 4gProtein: 12g

Nutrition Values are Approximate

© Michele Odstrcilek, Taste of Home
Category: Breads/Muffins

Red-and-Yellow White Bread

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The name of this bread was so intriguing that I just had to make it – Red-and-Yellow Bread from The New Basics Cookbook by the same authors of the famous The Silver Palate Cookbook. The Silver Palate Cookbook was a staple for 1980’s cooks and brought a whole new dimension to home cooking.

The red and yellow in the title of the recipe supposedly comes from the cayenne and egg yolks that are used, although the bread doesn’t actually end up red or yellow in color at all.

The cayenne gives it just barely a kick, so I’d probably use more next time and maybe some herbs to dress it up a little. It did make a really pretty loaf of bread, though!

The dough was easy to throw together and was nice to work with. I like this recipe because it only makes one loaf. It seems like most bread recipes make 2 loaves and I really don’t prefer to freeze homemade yeast bread. It just doesn’t seem the same after thawed.

We made grilled cheese sandwiches and this bread gave them a different texture and really soaked up that butter nicely. I did find (like most homemade breads) it’s best the first day or two, then the texture coarsened a bit. I would definitely make this bread again. We both have enjoyed it!

Red-and-Yellow White Bread (is that an oxymoron?) is a good, sturdy bread recipe that is best the first day or two.

Red and Yellow White Bread

Red-And-Yellow White Bread

Yield: 1 loaf
Prep Time: 25 minutes
Cook Time: 35 minutes
Inactive Time: 1 hour 27 minutes
Total Time: 2 hours 27 minutes

Crusty outside, soft inside.  Makes a nice sandwich bread and great toast!

Ingredients

  • 1 pkg active dry yeast
  • 1/2 C warm water (about 110°)
  • 1/4 tsp sugar
  • 3 C all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 3 tbsp butter, melted and cooled to room temperature
  • 2 egg yolks, lightly beaten
  • 5 to 6 tbsp milk

Instructions

  1. Stir the yeast, warm water, and sugar together in a small bowl.  Set aside and let the yeast start foaming, about 5 minutes.
  2. Combine the flour, salt, and cayenne in a large bowl.  Stir in the yeast mixture, butter, egg yolks, and enough of the milk to form a mass of fairly sticky dough.  Let it stand for 10 minutes.
  3. Transfer the dough to a lightly floured surface and knead it until it's smooth and elastic, about  7-8 minutes.  If the dough is sticky, sprinkle it lightly with more flour as you knead.
  4. Form the dough into a ball.  Lightly oil a large bowl and turn the dough ball into it and coat it with the oil.  Cover the bowl loosely with a kitchen towel and let the dough rise in a warm place until doubled in bulk, about 45 minutes.
  5. Spray a 9x5x3" loaf pan.  Punch the dough down and shape it into a loaf.  Press it into the prepared pan.  Cover it loosely and let the dough rise until it nearly fills the pan, for 1 hour.
  6. Preheat the oven to 375°.  Bake the bread until it is golden brown and the loaf sounds hollow when tapped, 30-35 minutes.  Remove the bread from the pan and let it cool completely on a wire rack.
  7. Store in a loose plastic bag with tie wrap or bread box.

Notes

Tips and Stuff:

Next time I will add another tablespoon of sugar, another quarter teaspoon of cayenne, and possibly some dried herbs.

My bread was done in 30 minutes.  Don't over bake it!

This makes a crusty loaf with soft interior.  If you want a softer top crust, brush milk over the top of the dough before baking.

Nutrition Information:
Yield: 12 slices Serving Size: 1 slice
Amount Per Serving: Calories: 169Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 142mgCarbohydrates: 26gFiber: 1gSugar: 0gProtein: 5g

Nutrition Values are Approximate

© The New Basics Cookbook
Category: Breads/Muffins

Crusty Bread (No-Knead and Baked in a Bowl!)

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I’ve had this No-Knead Crusty Bread recipe forever and finally decided to make it this weekend.

It’s an interesting recipe because the easy yeast dough is thrown together, then set aside on the counter for 12-18 hours. Glad I didn’t want bread right away!

You’re also supposed to bake it in a 3.5 quart cast iron pot (or dutch oven). After I’d already made the sticky, sticky dough, I realized my dutch oven is 6.5 quarts (I love my dutch oven), so made other baking plans.

I ended up baking the bread in the aluminum bowl that the dough had risen in – and it works!

I preheated the bowl in the oven, then dumped the dough into it and followed the rest of the recipe fairly closely.

The baking time was a little different since I was using a different vessel, but it rose nicely and made a crusty loaf with a sourdough-like texture (without the sourdough tang). It’s a dense, but fluffy bread with a wonderfully chewy crust.

You can bake this Crusty Bread it in a small cast iron pot if you have one, but if you don’t have one, just make it in a big ole aluminum bowl.

Besides the time for the dough to set before baking, it’s an easy, easy recipe and it makes a really delicious loaf of bread!

Crusty Bread No-Knead Baked in a Bowl

Crusty Bread (Baked in a Bowl!)

Yield: 6 - 8
Prep Time: 10 minutes
Cook Time: 50 minutes
Inactive Time: 12 hours
Total Time: 13 hours

Quick and easy (except for the overnight dough set) and very delicious!

Ingredients

  • 3 C all-purpose flour
  • 1 3/4 tsp salt
  • 1/2 tsp active dry yeast
  • 1 1/2 to 1 3/4 C room temperature water

Instructions

  1. Stir the flour, salt and yeast together in a big bowl.  Pour the water into the flour mixture and stir until well combined.  (If it seems a little dry, add the additional 1/4 cup of water - should be very sticky.)
  2. Cover the bowl with plastic wrap and let it sit on the counter or in a cool oven for 12-16 hours.
  3. Preheat the oven to 425°.  Spray a large aluminum bowl with cooking spray and put in the oven on the lowest rack. 
  4. Flour your hands and sprinkle a couple of tablespoons of flour over the dough. Lift the dough out of the bowl and loosely form the dough into a ball, incorporating the flour (don't handle it too much - just enough to form the  loose ball).  Plop the sticky dough (and it will be sticky) into the heated aluminum bowl and carefully cover tightly with aluminum foil.
  5. Bake covered for 30 minutes, then remove the aluminum foil and bake another 20 minutes until golden brown on top.  Carefully remove the bread from the bowl (it should slide right out) and let cool on a rack at least 30 minutes before slicing.

Notes

Tips and Stuff:

You can add ingredients (like parmesan cheese, fruit, nuts, etc.) during the first step if you like.  I like it just the way it is!

Don't overwork the dough when stirring it all together or the bread will be tough.  Just make sure everything is incorporated completely.

It doesn't take an entire packet of yeast - just 1/2 tsp., so store the leftover yeast well-sealed in the refrigerator.

Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 171Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 513mgCarbohydrates: 36gFiber: 1gSugar: 0gProtein: 5g

Nutrition Values are Approximate

© sblades
Category: Breads/Muffins