applesauce cinnamon-rasin swirl bread

In breakfast on October 12, 2011 at 1:48 am

i came across this recipe for yeasted applesauce whole wheat bread, and i just couldn’t get it out of my head. i started thinking about how i could cram as many of my favorite breakfast ingredients into it. plus, it sounds so fall-y, and it’s certainly fall-y around here…

1. i decided that i wanted the apple-ness to be obvious. i mean, like chunks of apples. so that meant starting with homemade applesauce. one cup? no problem:

i made it a little bit sweeter than usual, with extra cinnamon and vanilla.

start to finish – including peeling apples – 20 minutes. that’s less time that it would take me to go to the grocery store for a jar. if you’re making it fresh, though, let it cool a little before moving to the next step or you’ll kill your yeast!

2. mix the one cup of applesauce with 1/4 cup of water and a packet of yeast (2 1/4 tsp). if you’re using hot applesauce, use cold water, and vice versa – yeasties like it a little warm but not too hot.

let sit about 10 minutes. if it looks gross, it’s doing the right thing!

meanwhile, in another bowl, mix 2 cups white flour and 1 cup wheat flour with a big pinch of salt and about 1/2 teaspoon of cinnamon.

3. mix applesauce-yeast mixture into the flour, and stir gently to combine.

the dough looked super dry here and i was worried, but i turned it out on my floured surface anyway

and eventually, it did actually come together as dough. i kneaded in about a 1/4 cup of white raisins, too.

oil (with a neutral oil! not olive!) and let rise in a warmish place for about an hour.

4. i mixed demerara sugar with cinnamon for the swirl.

5. when the dough has about doubled in size, split it in half, flatten it, and spread in the filling.

6. carefully roll the dough around the filling, and tuck it into a greased bread pan.

7. let rise another 45 minutes or so, and then bake at 375 degrees for 15 minutes. turn the heat down to 350 and bake for another 15 minutes, or until golden brown.

let cool in the pan, then turn out. look at that swirl!

this bread was a huge hit – it was soft, tender, fruity, sweet-but-not-too-sweet, and you don’t even need jam because of the swirl.


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