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Wednesday, October 2, 2013

Apple Pull-Apart Bread

The blog has been idle for a while, but we are back with some tasty recipes for the fall weather.  This apple pull-apart bread is perfect to welcome the season.  We made the filling with freshly canned apples, and the taste was delicious.  Try it warm for a dessert or just eat it as an ooey-gooey snack!


Ingredients

Dough:
3 c. All-purpose flour
1 package yeast
1/4 tsp. salt
1/2 c. brown sugar
1/4 c. water
1 egg, beaten
3/4 c. milk
1/4 c. butter

Filling:
** We used freshly canned apples for the filling ** 
6 small apples, peeled and diced
1 Tbsp. lemon juice
1 c. brown sugar
1 tsp. vanilla
2 Tbsp. butter
1 tsp. cinnamon
1 Tbsp. cornstarch

Glaze:
1 Tbsp. butter, softened
1 tsp. vanilla
2/4 c. powdered sugar
3 tsp. half & half (or milk)

Directions

Preheat oven to 350 degrees.  Grease a bread pan.
In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon, and cornstarch until mixture is thickened.  Set aside to cool.
Heat the milk in a small saucepan until it bubbles; remove from heat.  Add the butter and stir until melted; set aside.
Put flour, yeast, brown sugar, and salt in a bowl; mix well.
Add the water, egg, and milk/butter mixture.
Mix until dough forms into a ball; knead for an additional five minutes.
On a well floured surface, roll dough into a rectangle.
Evenly spread apple mixture over dough.
Cut dough into even squares (we got 20 squares from our dough)
Carefully stack pieces of dough onto each other forming four piles (use a spatula to make stacking easier)
Place piles of dough into prepared pan, laying them sideways.
Bake 45-50 minutes until golden brown.  Immediately remove from pan.
Mix butter, vanilla, and powdered sugar into a bowl.  Add half & half; stir until you get a creamy consistency.
Pour on glaze and allow glaze to set for a few minutes.
 Pull apart the bread and enjoy!

Happy munching!



 

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