Print

Spiced & Stacked Apple Bread

Scale

Ingredients

Apple Filling:

Dough:

Instructions

  1. In a small pan over medium heat, melt 1 tablespoon butter. Whisk in brown sugar and cornstarch. Mix in cinnamon, nutmeg, almond extract and apples. Cook for 5 – 8 minutes and then cool.
  2. While the apples cook, in a large bowl for a stand mixer, add yeast and sugar. Pour in lukewarm water and let sit 10 minutes.
  3. Add in eggs and 3 tablespoons melted butter. Stir.
  4. In a separate bowl, whisk together both flours and salt.
  5. With dough hook running, add in half of flour mixture. Continue to slowly add remaining flour mixture. Let dough hook knead dough until smooth and elastic.
  6. Remove dough, spray bowl with cooking spray and put dough back in bowl. Cover and let rise at room temperature for 1 hour.
  7. Coated a 9-inch square baking pan with cooking spray.
  8. Punch down dough and roll out onto floured surface. Roll into 12-in x 20-in rectangle. Spread apple mixture over dough. Cut into six 3 1/2-in x 12-in strips. Stack onto of each other.
  9. Cut the stack into 4 pieces about 3-in x 3-in.
  10. Place stacks on side in front each other until pan is full. Push together so they stick.
  11. Cover and let rise for 45 minutes.
  12. Preheat oven to 350 degrees F.
  13. Bake for 35 -40 minutes, covering loosely with foil after 20 minutes. Remove from oven and cool on a rack for 15 minutes until removing from pan to cool completely.
  14. Serve with a drizzle of honey, maple syrup or a scoop of frozen or regular vanilla yogurt.

Notes

Adapted from King Arthur Flour’s Cinnamon Apple Pull-Apart Bread