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21 Sep 2009

Dutch Apple Cinnamon Bread

This is a recipe that will fill your Home with the familiar fragrances particular to the Yule Tide. Its baking recalls the smell of my grandmother laboring over her wildly adored apple pie. The ‘Dutch’ in the title is a little deceptive, however, as it is actually a Deitsch (Pennsylvania German) recipe. The recipe given here is a slightly personal variation on a popular Yule Tide bread…and on top of that, it’s delicious!

Bread:

1 cake yeast (2 1/2 tsp)
2 c warm milk (110° f)
2 T vegetable oil
2 T honey or sugar
2 fresh eggs at room temperature
1 tsp salt
Approximately 6 c unbleached flour

Filling:

3 apples – peeled and chopped
1 c red currants (dried or fresh)
1 c brown sugar
2 T cinnamon
One pinch of ground cloves

In a 6-quart mixing bowl dissolve yeast in milk. In a separate bowl mix buy cialis without prescription the flour with the salt. Add the flour slowly to the milk, stirring constantly and working it into dough.

Turn the dough out onto a slightly floured surface and knead for 6 to 7 minutes. Return to the mixing bowl, cover and let rise for 1 hour or until it has doubled in size. Punch down and roll the dough into a rectangle approx. 6” wide, 11” inches long and a ½” thick. Combine all of the filling ingredients together. Brush the dough with butter and spread the filling over the dough entirely. Add a little more brown sugar on the top if you like it sweet. Either roll up and connect the two ends, forming a ring, or roll and cut as a cinnamon roll. Cover and let rise for an hour. Bake at 350° F for 50 minutes or until golden brown. Remove and allow to cool. If you’d prefer it even sweeter, add a powdered sugar glaze on top while still hot. Serve warm.

Recipe by Cody & Patty Dickerson

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