Apple Cinnamon Bread
This apple cinnamon bread is perfect for a fall breakfast bread. Artisan bread with diced apples, chopped walnuts, and cinnamon!
Servings: 2 loaves
Ingredients
- 3 cups warm water
- 2 packages rapid rise yeast
- ⅓ cup sugar
- 1 tablespoon + 1 teaspoon pink salt or sea salt
- 6 ½-7 cups unbleached all-purpose flour or bread flour
- 1 ½ cups chopped (small) and peeled apples about 2 large apples
- 1 cups chopped (small) walnuts
- 3 teaspoon cinnamon
Instructions
- In a large mixing bowl place 3 cups of warm water, salt, and then mix in the sugar and sprinkle yeast evenly on the water and mix in with a wooden spoon. Let set a couple of minutes to let the yeast activate.
- While yeast is activating peel and chop apples and walnuts if they need chopped and set aside.
- Mix in ½ the flour then mix in apples, walnuts, and cinnamon. Mix well until everything is incorporated then add in the rest of the flour.
- Cover with a dish towel or press and seal and let it set in a warm spot in your kitchen until doubled in size and bubbly on top and starts to fall. (This timing will vary depending on the temperature of your kitchen.)
- Once it has risen, place into the refrigerator for an hour or until you are ready to bake. (This isn't required, but will this will make the dough easier to work with.)
- Preheat the oven to 450.
- Place an empty broiler tray or baking dish on the bottom of the oven (no glass) for holding water while the bread is baking.
- Prepare a cookie sheet by spraying with no-stick spray or brushing with coconut oil. Pull dough from the refrigerator, run your hands under warm water, and pull out half of the dough into your hands. Shape dough into a circle by gently stretching the dough around to the bottom on all four sides.
- Place onto a cookie sheet and repeat with the other half of the dough.
- Sprinkle about a teaspoon of flour on the top of each loaf and with a serrated knife make 3 diagonal scores on the top of the bread.
- Let rise for up to 30 minutes.
- Put the loaves in the oven then pour about a cup of water onto the bottom tray. Close the oven door quickly to trap in the steam.
- Bake around 35 minutes or until the loaves are medium brown.
- Remove bread from the oven to cool. The bread will feel really hard when you remove it, as it cools it will get softer.
Notes
Both loaves do not have to be baked at once and the dough can be stored for up to 2 weeks in the fridge.
You can bake this bread without putting it in the fridge first. The dough will be sticky and harder to work with and the loaves will more likely be wider v/s tall.
If you are making this quick you can also skip the rising and it will rise well in the oven.
If you don't have a good bread knife, make your life easy and get one here!
We keep this bread on our counter in these handy bread bags!
We keep this bread on our counter in these handy bread bags!