Apple Bread. I cut the recipe in half and used half white sugar and half brown sugar. Bursting with chunks of apple and lots of sweet spices in every bite! This apple bread recipe is one of my all time favorite things to bake every Fall.

Snickerdoodle Apple Bread is a soft, cinnamon quick bread, loaded with apples and topped This Snickerdoodle Apple Bread is CRAZY GOOD and makes your house smell amazing while it's baking!! This Apple Bread Recipe is filled with all the cozy Autumn flavors. The soft pull-apart bread loaded with a butter spread, apples, cinnamon and a tasty glaze is phenomenal. You can have Apple Bread using 21 ingredients and 30 steps. Here is how you achieve that.

Ingredients of Apple Bread

Prepare 160 grams of Bread (strong) flour.
Prepare 40 grams of Cake flour.
You need 20 grams of Sugar.
It's 3 grams of Salt.
You need 7 grams of Powdered skim milk.
It's 4 grams of Dry yeast.
It's 20 grams of Egg.
Prepare 110 grams of Water.
It's 20 grams of Butter.
Prepare 1 of leftover amount from making the bread dough Egg for the glaze.
It's of For the filling.
It's 1 large of size Apple.
Prepare 30 grams of Sugar.
It's 1 tsp of Lemon juice.
You need 30 grams of Raisins.
Prepare of Topping 1: Icing.
You need 30 grams of Powdered sugar.
Prepare 4 grams of Water.
It's of Topping 2: Apricot jam.
It's 1 tbsp of Apricot jam.
Prepare 1 tsp of Hot water.

Apple bread is a sweet form of bread that includes apples, spices (most often cinnamon) and sugar. This sweet bread is easy to make, making it especially good for beginner bakers. Apple Bread - This quick and easy apple bread recipe is loaded with shredded apples, ensuring moist, delicious fresh apple flavor and texture in every bite! There is nothing better than a slice of warm apple bread with butter and a cup of tea on a dark fall night.

Apple Bread instructions

Prepare the bread dough up to the first proofing (until doubled in size)..
Add the butter after the dough has formed a good stretchy gluten film (when you can see your fingers through the stretched dough)..
If using a bread machine, start kneading all of the ingredients except the butter. Add the butter 10 minutes after it starts kneading..
Combine the apple (slice into thin wedges), sugar and lemon juice in a heatproof bowl and microwave it uncovered for about 4-5 minutes or until tender..
Reserve the juice from the apple and set it aside to cool..
Soak the raisins in lukewarm water to rehydrate..
After the first proofing is done, punch the dough to let the trapped air out, roll it into a ball and let it rest for 20 minutes..
Drain the juice from the apple, and drain the excess water from the raisins..
Press the dough gently with your palm to remove the trapped air. Using a rolling pin, roll out the dough into a 30 x 20 cm rectangle..
Sprinkle the apple and raisins evenly on the dough, leaving the edge to seal. Roll it up just like you would roll up a sushi..
Seal the end tightly..
Place the dough with the seam side down. With a knife, slice the dough into 7 equal pieces..
Place them into a cake pan cut side facing up, and press on them gently. (Put one piece in the middle and surround it with 6 other pieces.).
It will look best if you place the smallest piece in the center..
Let the dough rise again. Let it rise until the dough fills up to 80% of the cake pan height. (The rising temperature should be 40℃ in the oven on the dough-rising setting or at room temperature in the summer time.).
Brush with egg wash and bake it for 25-30 minutes in an oven preheated to 180℃. Rotate the pan after 15 minutes of baking to avoid uneven baking..
If it looks like it is scorching on top, cover it with aluminum foil. (The oven temperature will fall from opening the door, so do this quickly, taking care not to burn yourself.).
Once it is done baking, drop the pan onto the table to "shock" the cake to prevent shrinkage..
I usually place a mug under the cake pan to push the bread out of the pan, and slide it onto a cake rack..
Let it cool on a rack..
[Icing] Add a small amount of water to the powered sugar, and mix it well to make the icing (it should be slightly stiff)..
I don't own a pastry tip, so I put it in a plastic bag and cut the corner to make a small hole and use it as a piping bag..
Topping 1: Drizzle the icing onto the bread and it is done..
Topping 2: Dissolve the apricot jam in warm water and spread on the bread..
These were made in muffin molds (with the apricot jam topping)..
These were baked in aluminum cups without any mold..
These were baked in muffin molds, sprinkled with powdered sugar..
This one was baked in a ring-shaped pan, but it cooked through too strongly. It is moister baked in a round cake pan..
When you are warming the bread the next day, break off one section, wrap it with plastic wrap and microwave it at 500 W for 20 seconds. It will be come out as though freshly baked..
The water temperature should be 30℃ in the spring and fall, 10℃ in the summer, and 45℃ in the winter. I use the microwave to warm the water..

This Artisan Apple Bread is a family favorite. Perfectly baked every time (it really is easy!) but tastes just like it was baked at a world-class Artisan bread is best defined as who is making the bread. An amazing Quick Apple Bread Recipe topped with cinnamon sugar. Easy to make, sweet This bread is so easy to make and the combination of the soft, chewy apples with a bit of crunch from the. Beat eggs and add sugar and oil.