Apple Brickle Bread is a wonderful way to celebrate the fall apple harvest. The sweet almond brickle combines with the fresh tarts apples to make a loaf of bread that tastes a lot like candied apples. Your family and friends will find this to be a delightful change from just your basic loaf.
This recipe makes 1 loaf.
2/3 cup lukewarm milk
1 cup finely peeled and chopped apples
2 tablespoons water
3 cups bread flour approx.
2 tablespoons sugar
1 teaspoon active dry yeast
1/2 teaspoon ground cinnamon
1/4 teaspoons salt
Pre heat oven to 350 F
In a large bowl, combine milk, water, sugar, and yeast. Let rest for 5 min. or until yeast is bubbly.
Add all of the dry ingredients, and egg. Stir until the dough starts to leave the sides of the bowl and form a ball. You may have to add more flour or water a little at a time. Dough should be soft but firm enough to knead.
Add the diced apples and continue mixing until the apples are fully blended into the dough.
Turn out the dough to a lightly greased surface. Lightly oil your hands, and knead it for 6 to 8 min., or until it begins to become smooth and supple.
Place the dough into a lightly oiled bowl. Cover with a warm damp cloth. Allow the dough to rise between 1 to 2 hours. Dough should be close to double in size. I place bread dough on top of my stove where it will stay warm. This decreases the proofing time.
Punch down the dough and shape it into an 8" log. Place the dough into a lightly oiled 8 1/2" x 4 1/2" loaf pan; cover the pan loosely with lightly oiled plastic wrap. Let the bread to rise for about 1 to 2 hours more. It will be ready to bake when it is about 1" above the rim of the pan.
Place the loaf into the oven. Bake for 35 to 40 minutes. After the first 20 min. of baking time fold a piece of aluminum foil in half. Then open it up and place it loosely over the bread over browning. The Apple Brickle Bread will sound hollow when tapped when it is ready.
Remove the Apple Brickle Bread from the oven, and turn it out of the pan onto a cooling rack or clean dry cloth. If you would like a softer crust rub the top of the loaf with butter while still hot.
Let cool completely before slicing.
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