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Title: Cinnamon Apple Swirl Bread Abm
Categories: Bread
Yield: 1 Loaf
| DOUGH | ||
| 1 | pk | Active dry yeast |
| 2 1/4 | c | Bread flour |
| 2 | tb | Brown sugar |
| 1 | tb | Dry milk powder |
| 1 | ts | Ground cinnamon |
| 1 | ts | Salt |
| 1 | c | Water |
| SWIRL FILLING | ||
| 1 | Apple, peeled, diced 1/4" | |
| 3 | tb | Brown sugar |
| 1 | ts | Cinnamon |
| 1 | tb | Flour |
| 1/4 | ts | Nutmeg |
All ingredients should be at room temp before starting. Add the dough ingredients to the pan in the order listed. Select White Bread and press start. Let the machine run all the way through the end of the final kneading. During the final knead, prepare a work area in which the dough will be rolled out. Combine and thoroughly blend the spiral filling ingredients. After the machine stops kneading for the final time, remove the bread pan and turn it out quickly onto the well floured work area. Roll the dough out to form a long but narrow (about half as wide as the bread pan is tall) oblong of dough about 1/2" thick. Spread the spiral filling ingredients over the top of the dough oblong. Roll up the dough jelly-roll fashion. Return the dough to the bread pan. Permit the machine to complete rise and bake cycles normally.
Originally posted by Sharon Stevens Reposted by Joel Erlich
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