Cinnamon-Apple Twist Bread: ABC

This is the ABC challenge for October.  We are baking from the King Arthur Flour site and everyone who has baked this beauty has done a beautiful job...I just had to try it.  It took me a couple of tries to get this bread right.  The first time, I didn't realize that my yeast had expired and I ended up with a heavy rubbery mess (live and learn-right?)  So I gave it another shot.  It takes quite awhile but the end results are worth the effort.  I added a little more apples to the recipe, but I wish I would have even added more.  Next time I will double the apples.  The recipe makes 2 loaves, I made 

one loaf and some beautiful rolls to take 

to share with some friends tonight.  

The loaf is for my husband and step son to enjoy.  I have to manage to keep my mitts off of it!  Wow!  That is going to be hard.  I had my one piece and that will just have to satisfy me.

Next time we are baking Cranberry Pumpkin Rolls...sounds l

like a Thanksgiving treat to me!

Until then,

Enjoy!

Cinnamon-Apple Twist Bread

Dough 3 1/4 cups (13 to 13 3/4 ounces) Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour 1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup dried potato flakes 1 heaping tablespoon (1/2 ounce) granular lecithin (optional) 3 tablespoons (1 1/4 ounces) sugar 1 1/2 teaspoons instant yeast 1 1/4 teaspoons salt 3 tablespoons (1 1/2 ounces) butter 1 teaspoon vanilla OR Sweet Dough Flavor OR Princess Cake Flavor 1 large egg 1 cup (8 ounces) milk Filling 1/2 cup (3 3/4 ounces) sugar 3 tablespoons (3/4 ounce) Instant ClearJel® powder or unbleached all-purpose flour 1 teaspoon cinnamon 1 cup peeled, grated apple (1 to 2 large apples, 10 to 12 ounces whole) 1 tablespoon lemon juice Glaze 1 cup (4 ounces) glazing or confectioners' sugar 1 teaspoon vanilla 1 to 2 tablespoons water OR 2 to 3 tablespoons heavy cream Manual/Mixer Method: Mix all of the dry ingredients in a large bowl. Note: It’s important to distribute the potato flour (or flakes) throughout the dry ingredients so it/they won’t clump when the liquid is added. Add the butter, flavoring, egg and milk, then mix until a shaggy dough forms. Let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead. Knead the dough for about 10 minutes; it should feel slightly sticky and soft. Add a couple of tablespoons of water if the dough feels firm or dry. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise. Filling: While the dough is rising, make the filling. Whisk together the sugar, ClearJel powder and cinnamon. (You may substitute 3 tablespoons of flour for the ClearJel; the filling will be runny, but it will firm up when baked.) Toss the grated apples with the lemon juice, then add that to the ClearJel and sugar mixture. Mix well, and set aside. Assembly: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Fold it over once or twice to remove the excess gas. Divide the dough in half. Roll the first half into a 10 x 12-inch rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2-inch margin clear of filling along all sides. Starting with a long side, roll the dough into a log, sealing the edge. Use a pizza cutter or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours. To Make Rolls: Follow the directions above to the point where you’ve rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1-inch slices. Place the slices cut side up (and down) in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2 inches apart for crustier rolls. Allow the rolls to rise till they’re puffy. Baking: Bake the loaves in a preheated 350°F oven for 30 to 35 minutes (or the rolls for 18 to 20 minutes), until they’re lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they’re browning too quickly around the edges. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving. Glaze: Mix together all of the glaze ingredients and drizzle it over the loaves or rolls once they’re cool. Yield: 2 loaves or about 24 rolls.