Ingredients
Scale
- 3 cups all-purpose flour (you can substitute half with whole wheat flour for a heartier texture)
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 medium apples, peeled and thinly sliced (I prefer Granny Smith for their tartness, but Fuji works beautifully too)
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- Optional: 1/4 cup chopped walnuts or pecans for added crunch
Instructions
- In a small bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until frothy. This step always reminds me of Mama Lou’s gentle hands stirring the yeast, telling me patience is key.
- In a large mixing bowl, whisk together flour, sugar, and salt.
- Make a well in the center and add the melted butter, egg, vanilla extract, and the yeast mixture. Stir until a sticky dough forms.
- Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. I often knead with Ouma, sharing stories and laughter, which somehow makes the dough rise better!
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough rises, prepare your cinnamon apple swirl filling. In a bowl, mix the thinly sliced apples with brown sugar, cinnamon, and nuts if using.
- Once risen, punch down the dough and roll it out on a floured surface into a rectangle about 12×18 inches.
- Evenly spread the apple-cinnamon mixture over the dough, leaving a small border around the edges to seal.
- Starting from the long side, roll the dough tightly into a log. Pinch the edges to seal.
- Carefully place the roll into a greased 9×5-inch loaf pan, seam side down. Cover and let rise for another 30-45 minutes until puffy.
- Preheat your oven to 350°F (175°C). Bake the bread for 40-45 minutes until the top is golden brown and a skewer inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This cooling time is where I sneak a peek or two, tempted like a child again.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International