It’s time to grab fall by it’s multi-colored leaves and embrace all the autumnal flavors we can. I know this because I was in San Diego last week – where it was 80 degrees and I couldn’t believe I forgot to pack a sundress – but then I came home to Seattle. I discovered my yard filled with tangle of wind-blown sticks and leaves, the garden begging to be uprooted, and it’s now dark out at 630pm.
I fully embraced the season last night, when I made one of these for dinner (it was unbelievably tasty). With that, it’s also time for some homey, indoor baking time – I’m even willing to fuss with bread-making, because why would I go outside?
As Streusel and I have mentioned before, we met at a baking class in Denver many moons ago. I often return to the cookbook from the class, because it’s got some great recipes that are straightforward to follow.
In search of a season-turning bread, I revisited their cinnamon raisin swirl bread recipe that I’ve made a few times in the past. I incorporated some apples and a bit of sugar to make a bread that’s perfect for your fall morning toast, definitely with a bit of melty butter spread on top and absolutely with a cup of hot coffee (and all the more delicious if eaten after a chilled morning run).
Stir together the yeast, sugar, and warm water. Let sit about 10 minutes, at which point it should be bubbly.
Stir in 1 cup of flour, and beat until smooth. Set aside for about 30 minutes (and up to an hour).
Add the remaining flour and mix until just combined. The dough should be a shaggy mass – if it’s too dry, add water, a little at a time, until the dough comes together. Set aside for about 15 minutes, until it’s a little puffy.
Add the butter and knead until the dough comes together. Turn the dough on to a lightly floured surface and divide in half.
Knead the apples in to one half, and the 1 tablespoon of cinnamon in to the other half. Continue kneading each have until you’ve formed a smooth ball.
Place each dough half in separate lightly oiled bowls, cover and let rest for about 30 minutes, until it’s doubled.
Prepare a loaf pan by coating in cooking spray.
Once doubled, divide each dough piece in half and gently stretch into a rectangle that is slightly narrower than the loaf pan. Lay the cinnamon dough on top of the apple dough, and sprinkle evenly with the cinnamon sugar mixture. Roll dough together.
Place in the prepared pan, seam side down. Set aside and allow to rise (in a warm place) again until dough is at least 1/2” above the rim of the pan. This will take about 45 minutes.
Preheat oven to 375 degrees.
Once dough has doubled, place in oven and bake for 35-45 minutes. The loaves are done when the internal temperature registers 200 degrees, and it’s a lovely golden brown on top. Remove from oven and cool on wire rack for at least 15 minutes before serving.
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.