Is there a more heavenly fragrance on earth than that of apple cinnamon bread baking? I think not – the wafting clouds of cinnamon sugar seem to overtake the kitchen, inviting you to the oven.
The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight. • M.F.K. Fisher
This recipe comes from Red Star Yeast and includes some of my favorite things: tender apples, a generous ribbon of cinnamon sugar, crunchy walnuts. Once the loaves have cooled (yes, the wait will test your willpower!), drizzle with cinnamon glaze for a slice of pure fall comfort.
Apple Cinnamon Walnut Bread
Adapted from Red Star Yeast
4 cups bread flour, divided + additional if needed
1 package Red Star PLATINUM Yeast
2 tsp salt
1/4 cup sugar
1 cup water
1/2 cup low-fat milk
1/4 cup unsalted butter, softened
2/3 cup sugar
4 tsp cinnamon
1 Tbsp unsalted butter, melted
2 cups peeled and diced apples
2/3 cup chopped walnuts
2/3 cup powdered sugar
1/4 tsp cinnamon
1 Tbsp low-fat milk
1/2 Tbsp unsalted butter, melted
1/2 tsp vanilla extract
Combine 1 cup bread flour, yeast, salt, and sugar in a large mixer bowl; mix on low speed until incorporated. Heat water and milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk mixture and butter to flour mixture and mix until combined.
Add remaining bread flour 1 cup at a time, mixing just until combined. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic (if dough is sticking, add additional bread flour 1 tablespoon at a time – I added an additional 1/4 cup). The dough is ready when smooth and tacky (dough will stick to the finger, then release).
Place dough in a large bowl coated with cooking spray and cover with plastic. Let the dough rise in a warm place until doubled in size (about 30 minutes). To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, punch dough down and divide in half. Turn sections out onto a lightly floured board, cover and let rest 10 minutes. Whisk together sugar and cinnamon in a small bowl.
Use a lightly floured rolling pin to roll each section into a 9 x 13-inch rectangle. Leaving a 1/2-inch border, brush sections with melted butter and sprinkle evenly with cinnamon sugar. Divide apple pieces and walnuts evenly over dough; press gently into dough with rolling pin (my filling Instagram).
Starting with a short end, roll each rectangle into a log, pinching dough to seal seam and ends. Spray two 9 x 5-inch loaf pans with nonstick spray and place dough seam-side down in pans. Cover loosely with plastic sprayed with nonstick spray and let rise in a warm place until doubled in size, about 30 minutes. In the last 15 minutes of rising, preheat oven to 350°F.
Bake bread for 30 minutes, then tent with foil. Continue to bake another 25 minutes (for a total of 55 minutes) until loaves are deep golden and an instant-read thermometer inserted in the center of one loaf registers 190°F. Cool in pans on wire rack for 10 minutes; turn out of pans to cool completely.
For the glaze, combine powdered sugar, cinnamon, milk, butter, and vanilla in a small bowl. Set rack with breads over a piece of wax paper and drizzle with glaze; let set before serving. Wrap leftovers well and store at room temperature; toast before serving.
Yield – 2 loaves, 12 servings per loaf
Calories – 175 (per slice)
Carbs – 30
Disclosure: I was compensated for writing and photographing this post by Red Star Yeast. All opinions expressed are my own.