Apple Cinnamon Swirl Bread
- 82 g Tree Top LM 1/4″ dices, rehydrated in 79 g Tree Top Apple Juice Concentrate (reconstituted in 395 g water)
- 28 g butter
- 73 g brown sugar
- 8 g all-purpose flour
- 105 g cinnamon
- 2 to 4 g ground nutmeg
- 50 g nuts, finely chopped (optional)
- 59 g warm water
- 12 g yeast
- 258 g all-purpose flour
- 50 g sugar
- 57 g butter
- 9 g salt
- 50 g egg
- 367 g evaporated milk
For filling, rehydrate apples in apple juice for at least 5 minutes. Drain well and mix with other ingredients.
For bread, in a two cup measuring cup, add yeast to warm water. Add 14.2 g of sugar to yeast. Mix and let sit for 5-10 minutes. Then fill measuring cup to half a cup with more warm water; fill to one cup level with evaporated milk (one cup total liquid). Set aside.
In large bowl of heavy duty mixer, combine sugar, softened butter, salt and egg. Beat well. Add yeast mixture. Stir to combine. Add flour a cup at a time (using dough hook) until dough is too heavy for mixer. Dump dough on floured surface and knead for five (5) minutes.
Place dough in a well-greased bowl. Cover with damp dish towel and let rise until double.
Punch dough down and knead briefly. Cut dough into 3 or 4 pieces. Roll dough into large rectangles and spread with butter and apple filling. Sprinkle with additional brown sugar and more cinnamon if desired. Shape into rolls or bread.
Makes 2 loaves of bread, or 18 cinnamon rolls.