This month's challenge was to have apples and/or pears incorporated into the bread of my choice. It even stated so right at the end of Creative Culinary's (one of our fearless leaders) post. Somehow, I completely missed that part and thought the choice of fruit was mine...
Has that ever happened to you? You're staring at something smack in the face and yet you can't see it?
Yes, right? Frustrating and annoying and yet, I got this bread out of the process. A mighty tasty mistake if I do say so myself!
However, in the complete spirit of #TwelveLoaves, imagine I've added some finely chopped and peeled apples into the cinnamon/sugar/raisin layer and... VIOLA - Buttermilk Cinnamon Sugar APPLE Raisin Bread. Geez, I wish I would have thought of that before now because that sounds AMAZING! LOL
Next time to be sure!!!
BUTTERMILK CINNAMON SUGAR RAISIN BREAD (WITH APPLES) ha!
For the bread:
2 packages active dry yeast (4 1/2 teaspoons)
1 tablespoon granulated sugar
1/2 cup warm water (110-115 degrees)
3 tablespoons melted butter, cooled
1 tablespoon honey
1 teaspoon coconut extract
1 cup buttermilk
4 cups all purpose flour
1 teaspoon salt
For the filling:
spray butter (optional)
1/4 cup granulated sugar
2 teaspoons ground cinnamon
3/4 cup golden raisins
1 cup finely chopped and peeled apples, optional of course :)
-In a large bowl, dissolve the yeast in the warm water and add the sugar.
-Allow the yeast to sit until it gets nice and foamy (about 10 minutes)
-Melt the butter and allow to cool.
-Add the cooled melted butter, honey, coconut extract and buttermilk into the yeast mixture. Stir.
-In the bowl of a stand mixer using the dough hook (or in a large bowl with a wooden spoon), add the flour and salt.
-Slowly, on a low speed, add the yeast/butter mixture into the flour and continue to mix (knead) until a soft smooth, non-sticky dough forms (you may need to add additional flour depending on your weather conditions).
-Continue mixing (kneading) for approximately 5-7 minutes.
-Place the dough in a well oiled bowl, cover and allow to rise until doubled in a warm/draft free place. (I like to use my pre-warmed oven set to a very low temperature and then turned off.
-Once risen, punch the dough down and on a floured surface pat (or roll) the dough out to form an approximate 16" x 9" rectangle.
-Spray a light coat of butter on the dough surface.
-In a small bowl, mix the sugar and cinnamon.
-Evenly sprinkle a layer of cinnamon sugar on top of the dough.
-Add an even layer of the raisins AND apples (optional).
-Starting at the narrow end, carefully and as tightly as possible, roll the dough to form a log.
-Carefully place the dough log into a prepared (buttered) loaf pan.
-Allow the dough to rise for approximately one more hour in a warm draft free place until doubled.
-Preheat your oven to 375 degrees.
Bake your bread for approximately 35-40 minutes or until it is nicely golden brown and sounds hallow when tapped.
-Cool on a wire rack for about 15 minutes then remove the loaf from the pan to cool completely before slicing or toasting.
This is the point in my post where I'd like to thank Lora of Cake Duchess for creating such a thing as #TwelveLoaves, for people like me who live for the thrill of baking a great loaf of bread! And of course Barb over at Creative Culinary and Jamie of Life's A Feast who help to co-chair #TwelveLoaves by continuing to inspire us all each and every month with wonderful new ideas and challenges! Thanks Ladies!
Now, go and have big a slice of toasted cinnamon raisin bread with butter. You deserve it!!!
Move over Pepperidge Farm!!!You 'aint got nothin' on ME! :)
Until we eat again!!!
Renée
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