Thursday, October 13, 2011

Apple Braid Bread with Nutmeg Glaze

This, my friends, is a breakfast to behold.


3 Granny Smith apples (peeled and thinly sliced or chopped)

3 Tbsp sugar

1 1/2 tsp cinnamon

1 Tbsp whipping cream

1 Tbsp lemon juice


2 1/2 cups bread flour

1/4 cup sugar

1 Tbsp yeast

dash of salt

1 cup warm water

2 1/4 tsp vegetable oil


1/3 cup sifted powdered sugar

1/4 cup whipping cream

1 tsp vanilla

a couple dashes of nutmeg

Combine the apple filling ingredients in a baking dish. Bake at 350 for 15 minutes. Set aside.

Combine dry bread ingredients in electric mixing bowl. Add water and oil and mix for 6 minutes on medium/high speed with a dough hook. Knead dough briefly (a couple of turns, not too much or the bread will be tough) and roll into a large rectangle. *As a side note, this is the easiest dough I have ever rolled out. I haven't rolled out that much dough, but I know this is the recipe I will be using for... oh let's see, pizza crust (minus the sugar), bread, bread, bread... anything that requires bread dough...*

Move to a greased baking sheet and cut 1 inch strips on both sides, leaving a third of the dough uncut.

Fill the uncut third with the apple mixture and fold each strip over the center in a braid pattern. Fold ends over.

Bake at 350 for 25 minutes. Set on baking rack to cool for a few minutes. Make sure it has several minutes to cool or else the glaze will go... slip, drip, drop... off the sides. No fun. Also, make sure baking sheet is underneath cooling rack so excess glaze will not make the bread soggy.

Mix the glaze ingredients and brush over the top of the bread.

Eat yer heart out.

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1 comment:

  1. Oh my word, Kris, this looks deliciou; and you make it look so easy.