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Cinnamon apple pull-apart bread loaf with apple sauce

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This Cinnamon apple pull-apart bread loaf is yummy and no need to worry if the crust will look burnt a little it’s normal because of the apple yet it’s delicious bread.

Yield: 6-8 slices
Prep time 1-2 hours
Cook time: 45 minutes

Ingredients for the filling

For the dough:

  • 1/4 cup butter, melted
  • 1/3 cup milk
  • 1/4 cup water warm
  • 2 large eggs
  • 1 tsp vanilla essence/extract
  • 2 cups of flour
  • 1/4 cup sugar
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 1 packet of instant yeast

Method

  • In a heavy saucepan, heat butter over medium heat, toss the apple with brown sugar, raisins, cornstarch, cinnamon, and vanilla.
  • Add to butter and mix well, cook stirring carefully for about 5 minutes until apples are tender, set aside to cool.

For the dough:

  • Whisk together the butter, milk, and warm water in a bowl, then add eggs and vanilla. In another bowl sift together the flour, sugar, cinnamon, salt, and yeast.
  • Add wet ingredients to the dry ingredients to make a dough.
  • Dump on a floured surface and knead for 5 minutes until the dough becomes smooth.
  • Lightly grease a bowl, place the dough, and cover with cling film let it rise until double in size.
  • Lightly grease a 9×5″ loaf pan and line with parchment.
  • On a lightly floured surface roll, the dough into a rectangle of 12″ spread the apples evenly (reserve some for the apple sauce) cut the dough into squares 3″ wide and 12″ long, and stack one on top of the other.
  • Next cut the dough crosswise into 3″ squares take each square and tack of the dough and turn it sideways and place it into a loaf pan.
  • Place the remaining dough in a pan, in the same manner, squeezing them to fit.
  • Cover the pan and let it rise until double in size.
  • Preheat the oven to 350F and bake for 45 minutes.
  • Cool in the pan for 5 minutes before transferring onto a platter.
  • For the apple sauce just heat the reserved filling until the apple becomes thick and saucy drizzle on top of the loaf.

Prepared, tried, and tested by Joy Martin Smyth

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