Fall Apple Yeast Bread Recipes

APPLE YEAST BREAD

Apple Yeast Bread image

This is one of the recipes I included in a cookbook I put together after my grown children kept calling home to ask how to make some of their favorite dishes. What a wonderful experience that was, gathering my mother's and my own recipes plus those from friends and family. My daughters and some of their friends did some artwork for it, and we now have a book we are proud to share!

Provided by Taste of Home

Time 45m

Yield 9 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon
1 large tart apple, peeled and thinly sliced
1/4 cup raisins
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup sugar
1 teaspoon salt
2-1/4 cups all-purpose flour, divided
1 large egg, room temperature, lightly beaten
1/4 cup shortening

Steps:

Pour butter into a 9-in. square baking pan. Mix sugar and cinnamon; sprinkle over butter. Arrange apple slices in pan. Sprinkle with raisins. , In a bowl, combine yeast, water, sugar, salt and 1 cup flour; beat for 1-2 minutes. Add egg, shortening and remaining flour. Beat for 1 minute. Drop dough by spoonfuls over apples. Cover and let rise in a warm place until almost doubled, about 1 hour. , Bake at 350° for 30-35 minutes or until done. Invert pan on a serving platter.

Nutrition Facts : Calories 282 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 297mg sodium, Carbohydrate 47g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

FALL APPLE YEAST BREAD

Fall Apple Yeast Bread image

The bread was outstanding! This is not a recipe to be filed for later--this BEGS to be baked, right away! For Halloween, or a fall party, possibly for Thanksgiving, but really...don't wait that long. You'll smack yourself after tasting it, for not baking it sooner!

Provided by spicyperspective

Categories Yeast Breads

Time 4h55m

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup water, lukewarm
7 tablespoons vegetable oil
1/4 cup runny honey
1 tablespoon dry active yeast
2 large eggs
17 ounces all-purpose flour (about 4 cups, but it's best to weigh it)
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1 teaspoon orange zest
2 large apples, peeled cored and diced in 3/4-inch chunks
1 teaspoon ground cinnamon
1/4 cup sugar
1 tablespoon dark rum (optional)
1 1/2 tablespoons apple cider
1 cup powdered sugar

Steps:

Mix the warm (not hot) water with the oil, honey and yeast. Allow it to foam for 10 minutes. Then add the rest of the ingredients for the dough. Mix and then knead them, using a mixer with a bread hook, or by hand, until you have a soft, smooth and elastic dough (about 8-10 minutes).
Put the dough in a oiled bowl and let it rise, covered, for 2 hours or until it's puffy and nearly doubled in size.
Lightly grease/butter a 9inch round cake pan that's at least 2inch deep (or grease a 9inch or 10inch springform pan).
Toss the apple chunks with the sugar, cinnamon and rum.
Gently deflate the dough, transfer it to a lightly greased work surface, and flatte n it into a rough rectangle, about 8 x 10 inches.
Spread half the apple chunks in the center of the dough (see remarks for details).
Fold a short edge of the dough over the apple in order to cover it, patting firmly to seal the apples and spread the dough a bit.
Spread the remaining apple atop the folded-over dough.
Cover the apples with the other side of the dough, again patting firmly (Basically, you've folded the dough like a letter, enclosing the apples inside.).
Take a long knife and cut the apple-filled dough into 16 pieces. Cut in half, then each half in halves, etc -- (This will be very, VERY messy; the dough is slippery, apples will fall out, sugar syrup will ooze -- it's not pretty. Don't worry, and don't stress about making all the pieces the same size).
Lay the dough chunks into the pan (Crowd them so that they all fit in a single tight layer - barely. Lots of apple chunks will fall out during this process; just tuck them in among the dough pieces, or simply spread them on top.).
Cover the challah gently with lightly greased plastic wrap or a damp towel and let it rise for about 1- 1 1/2 hours, until it's a generous 2inches high (It should just crest the rim of a 9inch round cake pan). Twenty minutes before the end of the rising time, preheat the oven to 325°F.
Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least light golden brown all over and has no white spots.
Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.
Let cool completely. Then whisk together the cider and powdered sugar and brush it over the top--allowing it to drizzle down the sides.

Nutrition Facts : Calories 395.9, Fat 11.1, SaturatedFat 1.6, Cholesterol 42.3, Sodium 365.7, Carbohydrate 67.8, Fiber 2.8, Sugar 28.4, Protein 6.9

EASY FALL FAVORITE APPLE BREAD

Easy Fall Favorite Apple Bread image

I took an apple bread recipe and have slowly modified it hoping for a slightly healthier version. My kids love eating this bread and it's fantastic slightly warm with a bit of real butter. Mmm Mmm!! I love how quick and easy this is to make too!

Provided by beth00

Categories Quick Breads

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup sugar
1 cup diced apple (I've tried several kinds and have liked them all)
1/4 cup unsweetened applesauce
1 egg

Steps:

1. grease loaf pan (I used butter Pam) In medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside.
2. In another mixing bowl combine sugar, diced apple, applesauce, and egg; mix well. Add dry mixture to apple mixture. Stir just till moistened, batter should be lumpy.
3. Spoon batter into prepared pan. Bake in 350 degree oven for 55 to 60 minutes or till a toothpick inserted near center comes out clean. Cool the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on wire rack.
My oven seems to cook quicker and my bread ends up being ready after 50 minutes. Depending on your oven you might want to keep your eye on it a little earlier.

Nutrition Facts : Calories 179.4, Fat 0.9, SaturatedFat 0.3, Cholesterol 23.2, Sodium 172.6, Carbohydrate 40, Fiber 1.3, Sugar 21.2, Protein 3.3

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