Countdown to Christmas - Apple Cinnamon Yeast Bread

From the kitchen of One Perfect Bite...There will be more cookies to come, but I wanted to take short break from them, so I could share some holiday breads with you before Christmas arrives. This recipe was developed by Bernard Clayton who was a bread guru long before the no-knead breads became so popular. It is not the kind of bread that I normally would experiment with, but a thumbs up review by Moomie, of Moomie's Famous Hamburger Buns, tweaked my curiosity, and before I knew it, I was knee-deep in apples and the aromas of cinnamon and yeast were wafting from my kitchen. While I had some trouble determining when the fragile loaf  was done,  I really like this bread and want to recommend it to those of you who are have some experience baking bread. This would be wonderful for a holiday breakfast or brunch and I know you will enjoy it. Here is how it is made.

Apple Cinnamon Yeast Bread with Streusel Topping...from the kitchen of One Perfect Bite inspired by Bernard Clayton

Ingredients:
Dough
3-1/4 to 4 cups all purpose flour
2-1/4 teaspoons active dry yeast
1-1/2 teaspoons salt
1/4 cup dry milk powder
1-1/4 cups hot warm water (120 to 130 degrees F)
1-1/2 tablespoons shortening
Apple Mix
1 cup apples, chopped into 3/4 inch cubes
1 eggs, lightly beaten
1/4 cup walnuts or pecans, chopped into pea size pieces
1/4 cup brown sugar
1-1/2 teaspoons ground cinnamon
Streusel Topping
1/4 cup brown sugar
1/4 cup flour
1 1/2 tablespoons butter
Glaze
1/3 cup confectioners' sugar
2 teaspoons milk
1/8 teaspoon vanilla extract

Directions:
1) In a mixing bowl combine 1-1/2 cups flour with yeast, salt, and milk powder. Pour in hot water and stir in shortening. With strong strokes, beat batter 100 times by hand, or for 2 minutes with a mixer.
2) Add flour 1/2 cup at a time, to make a dough that can be lifted from bowl and placed on the work surface. Knead dough on a lightly floured surface, for 10 minutes.
3) Place dough in a greased bowl, cover tightly with plastic wrap, and set aside to double in volume, about 1 hour. Punch dough down. Place on a floured work surface. Roll and press dough into a square, about 1/2 inch thick. Let dough rest for a few moments. Spread chopped apples uniformly over surface of dough. Pour beaten egg over apples. Add nuts. Sprinkle on sugar and cinnamon. Fold dough into a package. This, by the way,  is the last time there will be any semblance of order in preparing bread.
4) Using a dough scraper or large knife, chop dough with random blows into pieces about 1 inch in size. Uniformity is of no great consequence. When apple dough has been well chopped, toss or scoop pieces into a greased loaf loaf pan, two-thirds full. Cover pan with parchment paper, and put aside to rise slightly above the edge, about 40 minutes.
5) To prepare streusel, combine flour and brown sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle risen loaf with streusel mixture.
6) Preheat oven to 375 degrees F. Bake about 45 minutes or until loaf is  a rich golden brown. Test for doneness with a cake tester. If it comes out clean and dry, bread is done. Carefully, turn out onto a wire rack to cool. Bread is fragile while hot and should not be cut for at least two hours, or until completely cool..
7) Whisk together confectioners' sugar, milk and vanilla extract in a bowl. Drizzle over top of finished loaf and let set before serving. Yield: 1 loaf.

      

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