APPLE CIDER CINNAMON BREAD
My Round Table Member, "psycnrs1", posted this in the Baking Circle as a great recipe for a bread machine. Since I don't have a bread machine, I adapted it to either a manual or mixer method. Be sure you are using the best quality apple cider and cinnamon you can find---it really makes a difference. This bread is great either by itself, plain or toasted, and slathered with butter, jam, or jelly. Double your pleasure by slathering it with apple butter! Yumm!

2 1/2 cups unbleached bread flour
1/2 cup whole wheat flour
3 teaspoons packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
2 1/2 teaspoons instant yeast
2 tablespoons butter -- melted
1 1/4 cups apple cider -- 95-100 F.

On a mixing bowl, whisk together the flours, brown sugar, cinnamon salt and yeast. Add the butter and apple cider and mix and knead by hand, mixer or bread machine until the dough forms a soft smooth ball that clears the sides of the bowl, about 6 minutes in mixer with dough hook, 8-9 minutes by hand, or according to the instructions of the bread machine. (Note set the bread machine for "Sweet")

Transfer the dough to a floured surface and knead briefly by hand 1-2 minutes, then put into a lightly oiled bowl. Cover with plastic wrap and place in a warm place to rise until almost doubled in bulk, from 1 to 1-1/4 hours.

Transfer the dough back to the fourled surfacr degassing slightly with your finger.s Roll and shape the dough into a loaf and place in a lightly oiled 8x4 loaf pan. Cover very loosely with lightly oiled plastic wrap and place in a warm place to rise until at least 1/2 inch above the pan rims.

Preheat oven to 350 F. IOf desired, slash the top of the loaf leangthwise. Bake 30-35 minutes or until golden brown and registers at least 185 F. om an instant thermometer. Remove to a wire rack to cool, and brush with a little melted butter if desired.

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Copyright 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved