Ingredients Bread Dough Ingredients: 3 ½ cups all-purpose flour, sifted 3/4 cup whole milk 1/4 cup water 5 Tbsp unsalted butter, cubed 1/4 cup granulated sugar 2 large eggs 1 Tbsp active dry yeast Apple Filling Ingredients: 8 Tbsp unsalted butter, 1/2 cup ½ tsp vanilla extract 4 cups apples, peeled and grated 2 tsp cinnamon 1/3 cup granulated sugar
Glaze: 3 Tbsp unsalted butter, cubed 1/4 cup brown sugar, lightly packed ¼ tsp vanilla extract 2 Tbsp heavy whipping cream 1/3 cup powdered sugar
Instructions Cover two bread pans with parchment, butter sides or spray. Preheat oven to 350°F at step 6. In a small saucepan, add butter, milk, water and sugar. Stirring frequently, cook until milk becomes warm and butter melts. (If milk gets too hot, let it cool until just warm to the touch.) Sprinkle yeast over the warm milk and stir. Cover the bowl and allow yeast to activate and become foamy, about 5 minutes. Stir in 2 beaten eggs. Add flour to a large mixing bowl, form a well in the center, and add the warm milk mixture. Fold until the flour until the dough is soft, pliable and no longer sticks to your hands or the bowl. (Tip: Add additional flour 1 Tbsp at a time as needed until dough no longer sticks to the bowl.) Cover the dough with plastic wrap and let rise 1 hour at room temperature. Transfer dough to a generously floured work surface. Lightly sprinkle top with flour and use a rolling pin to roll it into an 18”x20” rectangle.
In a small bowl, use a fork to combine butter and vanilla. Spread the butter evenly over the rolled dough. Spread grated or diced apples evenly over the top. Combine the cinnamon and sugar, sprinkle evenly over the dough.
Cut the dough into 5 long uniform strips. Cut the strips into squares. Stack dough and transfer to bread pans dividing dough between the two pans, loosely stacking the squares on their sides. Cover pans with a towel or plastic wrap, rise 30 minutes. Bake uncovered at 350˚F for 25-30 minutes until bread is golden in color. Allow bread to cool completely before applying glaze.
How to Make the Sweet Bread Glaze: In a saucepan, on med/high heat, combine butter, sugar and vanilla. Bring to a light boil. Add heavy whipping cream, stir to combine and remove from heat. Set aside to cool. Once the glaze is cooled, add the powdered sugar. Set glaze aside to thicken then drizzle or spread over the cooled apple bread.
EMERGENCY NO YEAST BREAD / makes 10 slices
Ing 500 g plain flour (regular cake or a/p flour not bread or wholewheat / wholegrain) 2 tsp baking powder 1 tsp salt 310 ml milk (or water with a spoon of oil or melted butter)
Instructions Test the baking powder is still good by putting a teaspoon in a small dish and pouring boiling water over. It should immediately bubble and fizz vigorously. Heat the oven to 190°C Fan (210°C regular) / 375°F / GM 6. Place a baking stone or heavy baking sheet in the oven to heat.
Mix the dry ingredients. Stir in the milk, and stir the ingredients until the milk is mixed with with flour and forms a dough. It's easiest to do this with your hands rather than a wooden spoon.
Turn the dough out onto your work surface and knead briefly until the dough has a uniform consistency.
Shape the dough into a round disc, about an inch to an inch and a half (about 3 cm) thick. Score the top deeply with an X. This is important! Don't make a round ball of dough as it won't cook in the middle.
Bake on the hot stone or baking sheet for about 35 minutes until pale brown. (This loaf won't turn a deep gold so don't wait too long to check it.) When ready, it should sound hollow when tapped on the bottom.
Chef Notes. dough needs to be a flat pancake - not more than 1.5" (3 cm) deep - or it will not cook properly in the middle.