Cinnamon-Apple Twist Bread

I attempted this bread a few weeks ago and Emery turned my timer off, so they over-baked.  I attempted this bread last night and my oven was a bit too warm from dinner (I thought it was cool enough and I normally let my bread rise in a warm oven with the heat off)... the dough started to bake.  Well, we made them anyway and they were delish.  I can only imagine how they'll taste when we get it right next time... ;)

Cinnamon-Apple Twist Bread

For the Dough

·         3 1/4 cups All-Purpose Flour

·         1/4 cup potato flour OR 1/2 cup + 1 tablespoon dry instant mashed potatoes, unflavored*

·         3 tablespoons granulated sugar

·         1 1/2 teaspoons instant yeast

·         1 1/4 teaspoons salt

·         3 tablespoons soft butter

·         1 teaspoon vanilla extract

·         1 large egg

·         1 cup + 2 tablespoons room-temperature or lukewarm milk

For the Filling

·         1 cup peeled, grated apple (about 1 large apple, or 1 to 2 smaller apples)

·         1 tablespoon lemon juice

·         1/2 cup granulated sugar

·         3 tablespoons cornstarch

·         1/8 teaspoon salt

·         1 teaspoon cinnamon

For the Glaze

·         1 cup powdered sugar

·         1 teaspoon vanilla extract

·         1/8 teaspoon salt

·         1 to 2 tablespoons apple juice or cider

Instructions

1.     To make the dough: Whisk together all of the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

2.     Knead the dough — by hand, using a mixer, or in a bread machine set on the dough cycle — until it's smooth and soft, though still slightly sticky. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours.

3.     To make the filling: Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in. Remove from the heat, and set aside to cool to room temperature.

4.     To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Divide the dough in half. Roll the first half into a 10" x 12" rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2" margin clear of filling along all sides. If adding chopped nuts, sprinkle them evenly over the filling.

5.     Starting with a long side, roll the dough into a log, sealing the edge. Use a bench knife, pizza cutter, or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours; they should be puffy but not doubled in bulk. Want to make the bread ahead, then refrigerate overnight and bake the next morning? See "tips," below.

6.     To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 40 minutes, until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly. When the loaves are fully baked, a digital thermometer inserted into a loaf (be sure to position the thermometer in the bread, not the filling) should register about 190°F. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

·         Want to prepare this loaf ahead, then bake it the next day? Make the bread up to the point where it's shaped and on a pan. Cover the loaves with lightly greased plastic wrap, and refrigerate overnight (about 12 hours). Next morning, remove the loaves from the fridge, and let them come to room temperature and rise a bit (still covered); this will take 1 to 2 hours, depending on the warmth of your kitchen. Bake and finish as directed.

https://ourbestbites.com/2017/10/cinnamon-apple-twist-bread/