Ya’ll! Apple Cinnamon Bread is both beautiful and simply delicious! I like to think there is an art to making bread and creating variations with dough is one of my favorite forms of artwork. The cross cuts in the dough create a wonderful pull apart bread and insures the explosion of flavors are in every bite. I will share the basic process. All of the varieties I share use the basic Sourdough Bread recipe included below. You can read more details about that process here: https://sanctuary-ridge.com/2020/05/17/sanctuary-ridge-family-recipes-sourdough-bread/(opens in a new tab).
Here is the process in pictures. If you want to make simple cinnamon rolls, you can eliminate the cross cutting step. Once you try this technique, I don’t think you will do it any other way! The results are both visually stunning and scrumptious!
Apple Cinnamon Sourdough Bread
- 1 Batch Sourdough Bread Dough
- 2 Apples, washed and grated
- 2 Cups Light Brown Sugar
- 1 Container Ground Saigon Cinnamon, enough to dust the dough as pictured.
- 1 TBSP Butter, melted
- 1/2 tsp vanilla extract
- 1/4 Cup orange juice, milk or water
- 2 Cups Powdered Sugar
- Prepare bread pans or muffin tins with pan spray. Roll out 1/2 of the bread dough into a 1-2 inch thick rectangle shape. Spread brown sugar over the entire rectangle of dough. See the images above for a reference. Next, sprinkle a good amount of cinnamon over the brown sugar. Now grate one apple over the surface of the cinnamon layer. Try to make it as even as possible. Now, take 1/2 inch of each end of the dough and fold them toward the center. Take the length of the dough and roll it as you would for cinnamon rolls. Pinch the end of the dough together to seal the roll. Slice the dough vertically into 2 inch slices, like cinnamon rolls. Slice again at a 45 degree angle and then one more time at an opposite 45 degree angle. Place the dough into a prepared bread pan or muffin tins, careful to only fill 2/3 full. Repeat the process with the other half of the dough. Cover and allow to rise for 6-8 hours. Bake at 350 degrees for 20-25 minutes or until golden brown. Glaze with a simple icing glaze- I use 1 TBSP butter, 1/2 tsp vanilla extract, 1/4 cup orange juice and 2 cups powdered sugar. Mix until smooth and drizzle over sweet breads while they are still hot for a shiny glaze.
Sourdough Bread Recipe
- measuring spoons
- measuring cups
- Mixing bowl
- Kitchen Aid Mixer
- baking pans
- pan spray
- plastic wrap
- 1 Cup Sourdough Starter 1 Cup Sourdough Starter https://sanctuary-ridge.com/2020/05/16/sanctuary-ridge-family-recipes-sourdough-bread-starter/(opens in a new tab)
- 1/4 Cup Granulated Sugar
- 1/2 Cup Vegetable Oil
- 1 TBSP Salt
- 1 1/2 Cups Warm Water
- 6 Cups Bread Flour/ Plain All Purpose Flour If dough is too sticky add 1/4 cup more flour.
- 1. (morning or evening) In a large mixing bowl or KitchenAid Mixer, combine the first five ingredients and stir. Next, add 2 cups of flour at a time, mixing between each addition of flour until a dough is formed. See the video below for dough consistency. It will be a little sticky but not so much that you can't work it by hand. If you need to then add a little more flour. Spread 1 TBSP of vegetable oil over the dough, cover with plastic wrap and let the dough rise for approximately 10-12 hours on the kitchen countertop.
- 2. (evening or morning) Now it is time to knead the dough to pop all the air bubbles. Make sure you dust the surface with flour so it doesn't stick! Spray two bread pans with non-stick spray. Separate the dough into two equal portions. Form the dough into a loaf and place into the bread pans. Cover with plastic wrap and allow to rise for 8-12 hours on the kitchen countertop. In winter it takes longer to rise.
- 3. (morning or evening) Preheat the oven to 350 degrees. Bake the bread at 350 degrees for 25 minutes or until golden brown.
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