The Best Ever Apple Bread
1. In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, add the yeast, warm water, and 1 tbsp of the sugar. Stir and let proof 5 minutes. If using a sourdough starter, add the starter, ¼ cup water, and 1 tbsp sugar.
2. In a small saucepan over low heat, add the milk, butter, and remaining sugar. Stir frequently, until butter melts. Remove from the heat.
3. Add the milk mixture and egg to the yeast or sourdough starter mixture. Mix together with paddle attachment.
4. Switch to the kneading hook. Add the flour ½ cup at a time, until the dough pulls away from the side of the bowl and is no longer sticky. You may not need all the flour.
5. Place dough in a greased bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour or 2 hours if using sourdough starter.
6. While dough is rising, prepare your apple filling. Prepare the apples by peeling, coring, and dicing into ½ inch pieces and add them to a bowl. Add sugar and cinnamon and toss to coat.
7. Prepare two 8x4-inch loaf pans by greasing with butter.
8. Remove dough to a floured work surface. Divide dough into two equal pieces. Roll one piece of dough into a roughly 10x15-inch rectangle. Scatter half of the apple filling evenly over dough and roll, starting from the long side. Pinch seam together. Fold in half long ways and set inside a greased loaf pan. Repeat with the second piece of dough and the remaining apple mixture.
9. Cover both loaves with a tea towel and set to rise until doubled, about 45 minutes if using yeast or 1 hour 30 minutes if using sourdough starter.
10. Preheat oven to 325 degrees F, with rack in the center of the oven.
11. When loaves have doubled in size, bake for 30-40 minutes, until tops are golden brown.
12. While the loaves are baking, make the glaze by whisking all ingredients together until smooth. 13. Allow loaves to cool completely before glazing and slicing.
Directions
1. In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, add the yeast, warm water, and 1 tbsp of the sugar. Stir and let proof 5 minutes. If using a sourdough starter, add the starter, ¼ cup water, and 1 tbsp sugar.
2. In a small saucepan over low heat, add the milk, butter, and remaining sugar. Stir frequently, until butter melts. Remove from the heat.
3. Add the milk mixture and egg to the yeast or sourdough starter mixture. Mix together with paddle attachment.
4. Switch to the kneading hook. Add the flour ½ cup at a time, until the dough pulls away from the side of the bowl and is no longer sticky. You may not need all the flour.
5. Place dough in a greased bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour or 2 hours if using sourdough starter.
6. While dough is rising, prepare your apple filling. Prepare the apples by peeling, coring, and dicing into ½ inch pieces and add them to a bowl. Add sugar and cinnamon and toss to coat.
7. Prepare two 8x4-inch loaf pans by greasing with butter.
8. Remove dough to a floured work surface. Divide dough into two equal pieces. Roll one piece of dough into a roughly 10x15-inch rectangle. Scatter half of the apple filling evenly over dough and roll, starting from the long side. Pinch seam together. Fold in half long ways and set inside a greased loaf pan. Repeat with the second piece of dough and the remaining apple mixture.
9. Cover both loaves with a tea towel and set to rise until doubled, about 45 minutes if using yeast or 1 hour 30 minutes if using sourdough starter.
10. Preheat oven to 325 degrees F, with rack in the center of the oven.
11. When loaves have doubled in size, bake for 30-40 minutes, until tops are golden brown.
12. While the loaves are baking, make the glaze by whisking all ingredients together until smooth. 13. Allow loaves to cool completely before glazing and slicing.
