~ cinnamon apple swirl bread ~
This is a beautifully flavored bread to make when you have an embarrassment of apples! The scent of this cinnamony-apple bread baking in the oven is aromatherapy at it’s very best! Enjoy thick slices, toasted and buttered, with a mug of tea. MMMMM!
to make bread:
Sprinkle 1 package active dry yeast over 1/4 cup (115 degree) water.
Stir to dissolve.
In a separate bowl, combine:
1/2 cup sugar
3 teaspoons salt
1/3 cup butter.
Pour 1 and 1/2 cups scalded milk over.
Stir until butter is melted. Cool to lukewarm.
Add 1 and 1/2 cups of rolled oats to yeast mixture.
Stir in 1 cup bread flour and 2 beaten eggs.
Pour egg mixture into softened yeast-oat mixture.
Stir in enough additional flour to make a soft dough.
(about 5 cups.)
Turn out onto a lightly floured board.
Knead until satiny (10 minutes.)
Round dough into ball.
Place in a buttered bowl.
rub a little butter on top of dough too.
Cover with plastic wrap and allow to sit in a warm place to rise for 1 hour.
(until doubled in size.)
Punch down. Rest 10 minutes.
Roll half of the dough into a 15″ X 8″ rectangle on floured board.
Brush with 2 Tablespoons melted butter
3 Tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped apples
Roll up (as you would for a jelly roll.)
Place in buttered bread pan
Repeat with other half of the dough.
Cover with buttered plastic wrap and allow to rise, in a warm place for 50 minutes.
(until nearly doubled in size)
Bake at 375 for 40-50 minutes.
Until golden brown and hollow sounding when tapped.
Remove from pans. Brush tops with butter. Cool.