A Tradition in Family Baking

Apple Cinnamon Walnut Bread

Apple Cinnamon Walnut Bread
The epitome of American comfort food with apples, cinnamon, walnuts and white bread.
Yield: 2 loaves
Ingredients
Dough
  • 1 cup water
  • ½ cup milk
  • ¼ cup butter
  • 4 cups bread flour
  • 2 tsp salt
  • ¼ cup sugar
  • 2¼ tsp RED STAR Active Dry Yeast
Filling
  • ⅔ cup sugar
  • 4 tsp cinnamon
  • 2 TBSP, divided - butter, melted
  • 2 cups, divided - apples, peeled, cored and thinly sliced
  • 1 cup, divided - walnuts
Glaze
  • 1 cup powdered sugar
  • 2 TBSP lemon juice (or milk)
Instructions
  1. Combine 1 cup bread flour, yeast, salt, and sugar in a large mixer bowl; mix on low speed wiht a paddle attachment until incorporated. Heat water, milk and butter until very warm (120-130°F). Add warm milk mixture to flour mixture and mix until combined.

  2. 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 bread flour 1 tablespoon at a time. The dough is ready when smooth and tacky (dough will stick to the finger, then release).

  3. 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. Combine sugar and cinnamon.

  4. Roll or pat each section into a 12 x 8- inch 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. Repeat with second dough.

  5. Dough is very soft and sticky. Carefully lift and place pieces into greased 8½ x 4½-inch loaf pans. Press dough to fit pan and smooth top. Cover; let rise until almost double in size, or until indentation remains after touching.

  6. Bake in a preheated 350°F oven for 35-40 minutes, until golden brown. Place a tented piece of aluminum foil over breads the last 15 minutes to prevent over-browning. Brush with remaining melted butter. Remove from pans; cool on wire rack 10 minutes. Combine glaze ingredients; drizzle on loaves. Delicious served warm.

  7. *You can substitute Instant (fast-rising) 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 ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

  8. Recipe featured at Tutti Dolci.

 

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1 Comment
  1. Yummy

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