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Apple yeast bread with walnuts

Apple yeast bread with walnuts
By Dale Murphy on Saturday, December 14, 2013 at 10:36am

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110? to 115?)
3/4 cup sugar
1/2 cup warm 2% milk (110? to 115?)
1/4 cup reduced-fat butter, softened
2 Eggs
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
FILLING:
2 cups chopped peeled apples
1/2 cup chopped walnuts
2/3 cup sugar
1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons reduced-fat butter, softened

GLAZE:
1 cup confectioners’ sugar
2 tablespoons apple cider or juice

In a large bowl, dissolve yeast in warm water. Add sugar, milk, butter, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

For filling,
In a small bowl, combine apples and walnuts. Combine the sugar, flour and cinnamon; stir into apple mixture. Punch dough down. Roll into a 14×12-in. rectangle. Spread butter to within ? in. of edges; sprinkle with apple mixture. Roll up jelly-roll style, starting with a long side. Cut in half. Pinch seams to seal and tuck ends under.
Place loaves seam side down in two 9×5-in. loaf pans coated with cooking spray.
Cover and let rise until doubled, about 30 minutes.
Preheat oven to 350?. With a sharp knife, make eight shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine glaze ingredients; drizzle over bread. Yield: 2 loaves (16slices each).

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