Apple Cinnamon Bread

This brioche style loaf is soft and moist with ribbons of apple and cinnamon in every bite. Great for breakfast as is or toasted, it can also be used to make a decadent french toast. The bread is light and not too sweet and makes a great after school snack.

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4 cups flour
2 1/2 teaspoons dry yeast
2 teaspoons honey
1 1/2 cups warm water
3 tablespoons ground cinnamon
3 tablespoons sugar
1 teaspoon Kosher salt
1 egg yolk
1 egg, lightly beaten
3 tablespoons melted butter

Ingredients – Filling
3 tablespoons ground cinnamon
3 tablespoons brown sugar
1/2 cup applesauce
1 apple (of choice), diced

Ingredients – Egg Wash
1 egg, lightly beaten
1 tablespoon milk

Mix the yeast, honey and 1/2 cup of the warm water and set aside to proof for 10 minutes. Combine the flour, cinnamon, sugar and salt. Create a well in the center of the flour mixture and add the yeast. Add the egg and egg yolk along with the remainder of the water. Stir dough together and transfer to a floured surface and knead for 10 minutes. Place the dough in a bowl greased with butter and cover. Let the dough rise for approximately 1 hour or until doubled in size.

Prepare the loaf pans by greasing with a generous amount of butter (the butter bits will crisp the dough it rests against). Flour a surface large enough to roll out the dough. Dust the top of the dough with flour as well as the rolling pin. Roll out the dough to a 1/4 inch thickness.

Prepare the filling by mixing together the applesauce, brown sugar and cinnamon. Spread a thin layer of the apple filling and drop apple bits throughout the loaf. Roll the dough as tightly as possible to the middle point. Repeat with the other side. Taking both ends pull the dough to lengthen it to approximately 27”. Starting from one end, twist and slightly squeeze the roll throughout to seal. Cut into three equal pieces and place into the loaf pan. Allow the dough to rest for an additional hour or until it rises to fill the loaf pan sides.

Preheat your oven to 350°F. Prepare the egg wash by mixing the egg with the milk. Uncover the dough and brush with the egg wash. Bake for 40 to 45 minutes or until golden brown. Cool completely before slicing.

Makes three 8″ loaves.

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