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This apple cinnamon bread is so heavenly, with a sweet apple-cinnamon flavour.
It is effortless to make and makes your kitchen smell amazing.
Another reason I love this bread so much is that it’s a great way to use up leftover apples.
I prefer to use Gala apples, but any variety you like should be fine.
You can either peel them or leave the skin on. I prefer the taste and texture you get when you use peeled apples, but you can leave the skin on for the extra little bit of nutrients if you don’t want to peel them. Just be aware that the skin can separate from the apple itself during baking, leaving little bits of apple skin in your bread.
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- 1 1/2 cup Apple juice - 24-30°C/75-86°F
- 1/4 cup Oil
- 3 1/2 cups Bread flour
- 2/3 cup Oat
- 1/4 cup Brown Sugar
- 1 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Allspice
- 2 tsp Active dry yeast
When beep sounds, add
- 1/4 cup Apple - about 160g in chunks - peeled or unpeeled
- Attach the kneading blade in the Bread Maker pan.
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert the bread pan into Bread Maker and gently close the lid.
- Select “Basic” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (2LB) and Press the Start button.
- It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time, use a Bread Slicer with an Electric Knife.
Homemade Allspice AlternativeIf you don’t find allspice or are allergic to allspice, this mix is the perfect solution. 1 teaspoon allspice:
- ½ teaspoon cinnamon (ground)
- ¼ teaspoon nutmeg (ground)
- ¼ teaspoon cloves (ground)
Leftover Leftover bread should be kept in a bag at room temperature and consumed within 3 days for the best texture. Freezing You can freeze the baked apple bread for longer storage. Wrap loaf tightly in plastic wrap, then add to a freezer bag and freeze for up to 3 months. You can also freeze Individual slices of apple bread. Just make sure to wrap each slice in plastic wrap before adding it to the freezer bag. Variation Nuts – if you want a little crunch in your apple bread, try adding a handful of chopped walnuts or pecans to the batter or hazelnuts or almonds would also be lovely. Use one or a combination of nuts. Any nuts will work. Use what you have on hand. They are optional but add a nice texture to the bread.
It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball. The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
- If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
- If it looks too wet, add flour a tablespoon at a time until it looks right.
- If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Weather can affect your ingredients. If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven. Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it’s crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.
How can you tell if the bread is fully baked? I like to use a food thermometer. Mine is digital, so it’s straightforward to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.Share on Facebook Share on Twitter
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