Apple Cinnamon Swirl Sourdough Bread Recipes

APPLE CINNAMON SWIRL SOURDOUGH BREAD

Steps:

• Pull about 150g of unfed sourdough starter and place in a large container that has a lid (we use an ice cream pail). *If you are using fed sourdough starter skip to step 7, you will need appoximatly 1300g of fed sourdough for 2 standard loaves of bread.
• Feed starter equal parts by weight (150g) of flour and room temperature water to have approx 450g of starter.
• Place cover on container and let sit in a warm location for 12 hours.
• Feed equal parts by weight flour and temperature water again to have approximately 1350g of starter.
• Place cover on container and let sit in a warm location for 9-12 hours. Starter should be quite bubbly now. At this point remove 50g of starter to live for another loaf , feed equal parts flour and water, then place in the refrigerator in a glass jar with an airtight lid (this is where you get the 150g you start with for the next batch).
• Place the Kitchen-Aid mixer bowl on the scale and tare it. If not using a mixer us another large bowl.
• Add the starter to the mixer bowl, take note of the weight, then tare the scale.
• Add 4 parts flour for every 7 parts starter by weight. Hint: Multiply the starter weight by 0.5714 and that will give you the amount of flour to add.
• Add about 2 TBSP of salt. This doesn't have to be precise but should be close.
• Start mixer on lowest setting then add a small amount of water at a time. If not using a mixer use a wooden spoon or spatula and mix by hand as much as possible. Do this about 5-10 seconds apart and keep adding water little by little until dough comes together.
• Turn mixer up one more speed (2 on our Kitchen-Aid) and let mix about 10 minutes until dough looks smooth. If not using a mixer you will knead it by hand on a clean smooth surface (could take about 20-30 minutes). Dough should be extremely pliable and pass the "window pane" test where a piece of dough can be stretched where light can pass through it without breaking.
• Place a damp bread towel in a large bowl and move the dough to the bowl. Cover the dough with the extra from the towel and place plastic or a cover over it to keep things from drying out.
• Let sit and proof for 3-4 hours in a warm area.
• Grease 2 standard loaf pans with coconut oil and set aside. Prepare apples at this time.
• Remove dough from the bowl and divide in half. Roll and stretch each half out into a 9"x about 24" rectangle. Rub coconut oil between the palms of your hands to warm and on the dough. Sprinkle each with half the cinnamon sugar and diced/chopped apples. Carefully roll and place seam side down in greased loaf pans. *If making one plain you can knead and (shape into a log) the other half of the dough and just place it in the prepared pan.
• Cover pans with damp bread towels and let rise for about 3-4 hours (7 hours total from the time you made the dough) until about double in size.
• 1 hour before baking preheat oven at 400 degrees F. This so the rocks get hot so when they are squirted with water steam is released.
• Just before baking, score top of dough with relief marks using a sharp knife to assist in rising.
• Place pans on the top rack and quickly squirt water on the rocks to generate steam if using and close the door.
• Bake for 35-45 minutes until golden brown.
• Let cool for a minimum of 1 hour before cutting.
• Enjoy!

APPLE BREAD

Steps:

• Preheat oven to 350°F. Grease and flour an 8 x 5 inch loaf pan or line with parchment paper. Set aside.
• In a small bowl, whisk together brown sugar and cinnamon and set aside.
• Whisk eggs and granulated sugar together in a large mixing bowl.
• Whisk in melted butter and vanilla extract until thoroughly combined.
• Stir in all purpose flour, baking powder, baking soda and salt just until combined. The batter will be very thick. Fold in chopped apples.
• Add half of the batter to the prepared loaf pan. Sprinkle about three quarters of the brown sugar mixture on top of the batter.
• Spread the remaining batter carefully on top of the brown sugar mixture. Sprinkle remaining brown sugar mixture on top and use a knife or spoon to gently swirl it into the top layer.
• Bake for 35 to 45 minutes or until lightly golden on top and an inserted toothpick comes out clean or with just a few moist crumbs. (If bread is browning too quickly, tent with foil for the last 10 to 15 minutes.)
• Let bread cool completely before slicing and serving.

APPLE CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine flour, sugar, baking soda, salt, nutmeg, and cinnamon. Blend together until well combined. Add chopped apple, and mix until apple is evenly distributed and covered with flour.
• In a medium bowl, combine buttermilk, eggs, banana, vanilla, and oil. Mix well, and slowly incorporate into dry ingredients. Gently fold together just until combined.
• In a small bowl, (like how I'm downsizing each time? ;) haha) combine 1/2 cup granulated sugar and 1 tablespoon cinnamon. Mix well.
• In a greased loaf pan (9x3x5), pour 1/4 of the batter, repeat with a second loaf pan. Sprinkle half of the cinnamon swirl mixture over batter; repeat. Cover both pans with remaining batter and swirl a butter knife through to make the marbled appearance.
• Bake for an hour to an hour and 5 minutes, or until golden brown and a toothpick inserted near the center comes out nearly clean. (A little gooey is okay, but if loaves start getting too dark before they're fully baked, cover with aluminum foil).
• For the glaze, mix together milk and powdered sugar and drizzle over cooled bread.

SOURDOUGH CINNAMON SWIRL BREAD

Steps:

• Put ingredients into bread machine in the order in which they are listed.
• Run through the dough cycle but remove dough before it rests to rise.
• Roll out dough on lightly floured surface into a rectangle.
• Spread with softened or melted butter and sprinkle with sugar and a very generous amount of cinnamon.
• Roll up tightly, as for cinnamon rolls.
• Moisten edge with water and seal.
• Place in greased pan (s), cover and let rise until double.
• Be patient, as rising time is totally dependent on your starter and how active it is.
• Uncover and bake at 350 degrees F for 25 to 30 minutes, or until golden brown.
• Brush tops with butter.
• Remove from pan and cool on rack.
• Note: You can make this into one large loaf, or several mini loaves.