Apple Cinnamon Walnut Bread
The epitome of American comfort food with apples, cinnamon, walnuts and white bread.
Yield: 1 loaf
- 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
- ⅔ cup sugar
- 4 tsp cinnamon
- 2 TBSP, divided - butter, melted
- 2 cups, divided - apples, peeled, cored and thinly sliced
- 1 cup, divided - walnuts
- 1 cup powdered sugar
- 2 TBSP lemon juice
- This recipe is featured at Tutti Dolci.
Bread Machine Method
- Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When bread has finished baking, take out of pan and let sit on wire rack to cool. See our Bread Machine section for more helpful tips and information.
- Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine liquids and heat to 120º to 130º F.
- Hand-Held Mixer Method
- Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, gradually stir in enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
- Stand Mixer Method
- Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add enough remaining flour and knead with dough hook 5 to 7 minutes until smooth and elastic.
- Food Processor Method
- Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.
Rising, Shaping and Baking
- 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. Roll or pat each section into a 12 x 8- inch rectangle. Brush with melted butter; sprinkle with half of cinnamon mixture. Place apple pieces and walnuts evenly over dough. With a dough scraper or large knife, chop apples, walnuts and cinnamon sugar lightly into the dough until apple slices are about ½ -inch and combined into the dough. Dough is very soft and sticky. Carefully lift and place pieces into greased 9 x 5-inch loaf pan. Press dough to fit pan and smooth top. Cover; let rise until almost double in size, or until indentation remains after touching. Bake in a preheated 350°F oven for 35-40 minutes, until golden brown. Brush with remaining melted butter. Remove from pans; cool on wire rack 10 minutes. Combine glaze ingredients; drizzle on loaves. Delicious served warm.
- *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.