May 1, 2010

Apple Cinnamon Bread

This bread has good flavor. Unfortunately, I didn't bake it long enough, so it has a really sticky consistency. The leftovers went into the freezer to be used for bread puddings.

Apple Cinnamon Bread

1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
1 1/2 tsp. salt
1 tsp. cinnamon
3 Tbsp. sugar
3/4 cup barley flour
3/4 cup wheat flour
2 1/2 cups bread flour
1/2 cup chopped, dried apple

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add salt, cinnamon, sugar, barley flour, wheat flour and half the bread flour. Beat well. Cover, and let stand 15 minutes.

Slowly add remaining bread flour, and beat until a smooth dough forms. Knead the dough until soft and springy but soft to the touch. Gently knead in apples. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Lightly grease an 8- or 9-inch round cake pan. Turn dough onto lightly greased or floured surface, and punch dough down. Shape into round loaves. Place the loaves, seam side down, into cake pan. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 375
ºF. Bake 30 to 35 minutes, until golden. Remove from cake pan, and cool on wire rack.

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