Apple Cinnamon Loaf

This “Everyday Bread Dough” is from the Half Baked Harvest Cook book and it is honestly the best recipe I’ve tried so I didn't make any changes. It can be used for all kinds of different bread loaves. Here I turned it into an apple cinnamon loaf. It‘s so soft and fluffy and a little flaky! It’s also really good the next day toasted with butter. Another great thing about this bread is that if you skip the icing there’s only one tbsp of honey and that’s it for any added sugar or sweeteners.

Ingredients:

dough:

4 C all purpose flour

1 packet instant dry yeast

1/2 tsp salt

1 Tbsp honey

1 C warm whole milk

2 Large eggs, beaten

4 tbsp butter, melted

filling:

2tbsp butter, melted

3 tsp cinnamon

1 apple, diced

1tsp lemon juice

icing (optional):

2 tbsp milk

1 c powdered sugar

1/2 tsp vanilla extract

Instructions:

add all of the dough ingredients to the bowl of your stand mixer fitted with the dough hook attachment. Mix on medium speed for 4-5 minutes until completely incorporated. Cover the bowl with plastic wrap and set aside to rise for 1-2 hours or until doubled in size.

line loaf pan with parchment paper on a floured surface roll out dough Into a rectangle about 12x18 inches

peel and dice apple and mix in small bowl with 1tsp cinnamon and fresh squeezed lemon juice, set aside spread melted butter all over the surface of the dough and sprinkle with 2 tsp of cinnamon and add apple mixture spreading evenly roll dough into a log like you would for cinnamon rolls then cut in half long ways. Starting on one side press together the ends and twist both halves together. place twisted loaf in pan and sprinkle set aside to rise again for 1hour or place in fridge overnight (Let it get to room temp before baking)

When ready to bake preheat oven to 350 F and bake loaf for 35-40 minutes until browned on top then let cool on cooling rack.

whisk together icing ingredients and when your loaf is cooled drizzle on top.