Cinnamon Apple Bread Roll Thingy

It must be the cold weather as I have been wanting to bake bread and yeasty treats.  Yesterday, I was inspired to make cinnamon rolls but instead invented this de-lish-us rolled loaf bread with cinnamon and apple filling.  It was a hit at the book exchange we had, among the under 10 set and the moms, too.  It makes your house smell great while baking and is good the next morning toasted for breakfast.  As it isn’t very sweet it goes well with tea or coffee.  As it is a little sweet it feels like a treat.

Cinnamon Apple Bread Roll

for the dough:

  • 1 cup very hot water
  • 2 1/2 tsp dry yeast
  • 3 Tbs brown sugar
  • 2 Tbs butter
  • 2-3 cups white flour
  • 1-2 cups whole wheat flour

for the filling:

  • 1 large apple
  • 2 Tbs brown sugar
  • 2 tsp cinnamon

for the topping:

  • 1 Tbs brown sugar
  • 1 tsp cinnamon

Put the hot water into a large bowl.  Add the yeast and the brown sugar and stir gently.  Mix in 1 cup white flour.  Allow to sit for 5-10 minutes then stir in more flour.  Start with half a cup white then half a cup wheat.  Mix well after each addition until you have dough then knead, adding more flour as needed.  This dough will feel a bit sticky even when it has enough flour because of the sugar, you will have to judge by the texture of the dough.  It should be like bread dough – firm but not dry, elastic and smooth.  Allow to rise in a buttered bowl for at least 2 hours, punching down and gently kneading every half hour.  When you are ready to bake the roll butter a cookie sheet then flour a surface.  Either use a rolling-pin or your hands to stretch the dough into a rectangle a little shorter than the cookie sheet and about half as wide as it is long.  Since the dough is sticky you will need flour to do this.  Grate the apple, without peeling it, and mix with the sugar and cinnamon.  Put the filling evenly down the middle of the dough, lengthwise.  Fold the dough over on itself, you will end up with a long tube of dough with filling inside.  Sprinkle the remaining sugar and cinnamon on top and put on the cookie sheet.  Pinch the ends shut.  Bake at 350F until it has started to brown lightly and sound hollow when you tap it with a fingernail.  Remove from oven, allow to cool slightly, slice and eat.  Some of the sugar/cinnamon might leak out but if you have buttered your pan well it shouldn’t matter.  If you like you can throw some finely chopped nuts into the filling for more texture or use half apple and half pear.

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