Happy Columbus Day! I know enough history to know we shouldn’t really be celebrating Columbus, but any day I have off of work is a day to celebrate and I don’t care what that reason is. I’ll be spending my day catching up/getting ahead for grad school because I spent the weekend with my maj Angela in Rhode Island, I missed that girl, it was great seeing her and catching up! It’s Secret Recipe Club reveal day again! I’m really glad to be apart of this group and it is so neat to thoroughly read and discover a new blog. The food blogging world has become so large and there is so much talent that should be shared and read, I’m happy to do my part.
Today I’m exploring It Bakes Me Happy, a lovely blog from Emily. I adore the name, because that is essentially my mantra, baking always makes me happy, no matter how melancholy, sad, or overwhelmed I feel; baking is my release. When I was looking for a recipe to recreate here I was drawn to several tasty options including conga bars, chocolate granola, and turtle muffins, but settled on apple cinnamon bread because I had just gone apple picking and wanted to utilize my fresh produce.This yeasted bread recipe is a snap to throw together. Yes, there is some patience involved with rises, but you can be patient for the delicious cinnamon smells that are going to overtake your house! The bread is very similar in texture to bread you would buy in the store and holds up well without being dry or tough. This loaf is perfectly soft and tender.The apples are sweet little nuggets throughout the bread and the how can you go wrong with a cinnamon-butter-sugar swirl throughout? I enjoyed this bread plain, but let-me-tell-you, it makes a FANTASTIC french toast. So fantastic I had to scream it! But if you’re not feeling that fancy, my colleagues and I enjoyed it slightly toasted with a pat of butter all week. This is some good fall baking my friends!
Apple Cinnamon Bread
Adapted from It Bakes Me Happy
Yield – 1 loaf
6 tablespoons unsalted butter
1 cup almond milk (or regular milk)
1 packet (2 1/2 teaspoons) dry active yeast
1/3 cup sugar
1 teaspoon salt
3 1/2-4 cups flour
2 tablespoons melted butter
1/3 cup sugar
2 teaspoons cinnamon
1 small apple
splash of milk
- Melt the butter and add the milk into a small bowl. Test the mixture, it should be slightly warm. Sprinkle the yeast over the top and let the yeast bloom for about 10 minutes.
- In the bowl of a stand mixer with a paddle attachment, beat together the sugar and eggs until pale yellow. Beat in the salt. Pour in the bloomed yeast mixture and mix until just combined.
- Add in 2 cups of flour and mix on slow speed until combined. Repeat with 1 1/2 cups flour, everything should be well incorporated.
- Switch to the dough hook and knead for 10 minutes. If the dough appears sticky, mine was, add more flour until the dough pulls away from the sides.
- Grease a large bowl with olive oil and place the dough inside. Cover with plastic wrap and sit in a warm place to double in size. This takes about an hour.
- Roll the dough into a rectangle about the size of your loaf pan. Grease the loaf pan with olive oil.
- Spread the melted butter on the dough and then sprinkle the cinnamon and sugar on top. Evenly spread the apples around.
- Carefully roll the dough and place it in the loaf pan. Cover and let rest to double in size for 1-2 hours.
- Preheat the oven to 350 ˚F and brush the top of the dough with milk and sprinkle turbino sugar on top.
- Bake for about 40 minutes or the bread has browned and sounds hollow when you knock it.
- Let cool slightly before trying to cut.