Cinnamon-Apple Twist Bread

Dough:

3 1/4 cups unbleached all-purpose flour

1/4 cup potato flour OR 1/2 cup + 1 tablespoon dry instant mashed potatoes (unflavored)

3 tablespoons granulated sugar

1 1/2 teaspoons instant yeast

1 1/4 teaspoons salt

3 tablespoons soft butter

1 teaspoon vanilla extract

1 large egg

1 cup + 2 tablespoons room-temperature or lukewarm milk

Filling:

1 cup peeled, grated apple (about 1 large apple, or 1 to 2 smaller apples)

1 tablespoon lemon juice

1/2 cup granulated sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 teaspoon cinnamon

Glaze:

1 cup confectioners' sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

1 to 2 tablespoons water OR 2 to 4 tablespoons heavy cream

To make the dough: Whisk together all of the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, 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 — by hand, using a mixer, or in a bread machine set on the dough cycle — until it's smooth and soft, though still slightly sticky. 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. If you're using a bread machine set on the dough cycle, simply allow it to complete its cycle.

While the dough is rising, make the filling.  Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in. Remove from the heat, and set aside to cool to room temperature; if you want to hasten the process, place in the refrigerator.

To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Divide the dough in half. Roll the first half into a 10" x 12" rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2" margin clear of filling along all sides. 

Starting with a long side, roll the dough into a log, sealing the edge. Use a bench knife, 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; they should be puffy but not doubled in bulk.

To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 40 minutes, until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly. When the loaves are fully baked, a digital thermometer inserted into a loaf (be sure to position the thermometer in the bread, not the filling) should register about 190°F. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

To make the glaze: Mix together all of the glaze ingredients. Drizzle over the loaves once they're cool.

Store leftover bread, loosely covered, at room temperature for several days; freeze for longer storage. If you know ahead of time you're going to freeze one or both of the loaves, don't glaze; wrap completely cooled, unglazed bread tightly in plastic, and freeze for up to a month. When ready to serve, remove from the freezer, unwrap, cover loosely with plastic, and let thaw at room temperature. Glaze and serve.

Makes 2 loaves.

From King Arthur Flour

Notes:

If you don't have potato flour or flakes, substitute 3/4 cup (about 6 ounces) unseasoned mashed potatoes, adding them to the dry ingredients along with the milk. Reduce the milk to 2/3 cup, adding additional flour or milk as needed to create a smooth, soft dough.

Want to prepare this loaf ahead, then bake it the next day? Make the bread up to the point where it's shaped and on a pan. Cover the loaves with lightly greased plastic wrap, and refrigerate overnight (about 12 hours). Next morning, remove the loaves from the fridge, and let them come to room temperature and rise a bit (still covered); this will take 1 to 2 hours, depending on the warmth of your kitchen. Bake and finish as directed.

To make apple swirl 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" slices. Place the slices cut side up in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2" apart for crustier rolls. Allow the rolls to rise until they're puffy. Bake as directed, reducing the baking time to 18 to 20 minutes. Drizzle with glaze.

Jam-Swirled Bread

2 teaspoons instant yeast
1 1/4 cups lukewarm water
3 cups flour
1 1/2 teaspoons salt
1/2 cup jam
Flour for dusting

Mix yeast and warm water in a small bowl.

In the bowl of a stand mixer, combine flour and salt.  Add the water and yeast mixture to the flour and mix until the dough comes together.  Cover with a tea towel and let it rise for two hours in a warm place. (Punch the dough down after one hour and let it rise again.)  

Heat the oven to 350 F. Grease a loaf pan well.  

On a floured surface, shape the dough into a ball by tucking the corners in like an envelope.  Roll dough out into a 12x18 inch rectangle.  Spread the jam evenly across the dough rectangle. 

Roll dough up, jelly-roll-style, starting from the longer side.  Cut the roll in half lengthways but not all the way, leaving about an inch at the top uncut.  Twist the two halves to form a braid.  

Carefully move braided dough to the loaf pan, cover with a clean tea towel, and let it rise for at least 30 minutes or until it doubles in size.  Bake in the oven for 45 minutes; the loaf should sound hollow when you tap it.  Remove from oven, allow it cool, then and take it out of the pan.  Slice and serve once completely cooled. 

Makes one loaf.

From Vikalinka.com with changes for clarity

Cinnamon Star Bread (1 large loaf)

Dough:

3/4 cups plus 2 to 4 tablespoons lukewarm water (adjust to make a soft, smooth dough)

2 cups unbleached all-purpose flour

4 tablespoons unsalted butter, at room temperature

2 tablespoons sugar

1 teaspoons salt

1/4 cup dry milk powder

1/2 cup instant mashed potato flakes (or 1/4 cup potato flour)

2 teaspoons instant yeast

Filling:

1 large egg, beaten

5 tablespoons sugar mixed with 1 teaspoon ground cinnamon

To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.  Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.

Divide the dough into four equal pieces.  Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.

On a lightly greased work surface, roll one piece of dough into a 10-inch circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4" of bare dough around the perimeter. 

Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — and press the edges gently together.  Repeat once more, then add the top circle of dough, leaving it bare.  Continue pressing edges gently together each time a layer is added.

Place a 3-inch round cutter or glass in the center of the dough circle as a guide – do not press it down into the dough. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Pinch the pair of strips together at the end into a point.  Repeat with the remaining strips of dough so that you end up with eight pairs of strips, in a star-like shape with eight points. Remove the center cutter.

Transfer the star on the parchment to baking sheet. Cover the star and let the rise until noticeably puffy, about 45 minutes.

While the star is rising, heat the oven to 400°F.

Brush the star with a thin coat of the beaten egg. Bake for 12 to 15 minutes, until nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.

Remove the loaf from the oven and allow to cool for about 10 minutes before serving.

Makes 1 large loaf.

From King Arthur Flour website

Cinnamon Star Bread (2 medium loaves)

Dough:

1 1/4 cups plus 1 to 4 tablespoons lukewarm water (adjust to make a soft, smooth dough)

3 cups unbleached all-purpose flour

6 tablespoons unsalted butter, at room temperature

3 tablespoons sugar

1 1/2 teaspoons salt

1/4 cup plus 2 tablespoons dry milk powder

3/4 cup instant mashed potato flakes (or 1/4 cup plus 2 tablespoons potato flour)

1 tablespoon instant yeast

Filling:

1 large egg, beaten

7 tablespoons sugar mixed with 1 1/2 teaspoons ground cinnamon, divided evenly in two bowls

To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.  Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.

Divide the dough into eight equal pieces (they should be about 105 grams each). Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.

On a lightly greased work surface, roll one piece of dough into a 7- or 8-inch circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar from one bowl, leaving 1/4" of bare dough around the perimeter. 

Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — and press the edges gently together.  Repeat once more, then add the top circle of dough, leaving it bare.  Continue pressing edges gently together each time a layer is added.

Place a 2-inch round cutter or glass in the center of the dough circle as a guide – do not press it down into the dough. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Pinch the pair of strips together at the end into a point.  Repeat with the remaining strips of dough so that you end up with eight pairs of strips, in a star-like shape with eight points. Remove the center cutter.

Repeat the process with the remaining 4 balls of dough and remaining bowl of cinnamon sugar.

Transfer the stars on the parchment to baking sheet(s). Cover the stars and let the rise until noticeably puffy, about 45 minutes.

While the stars are rising, heat the oven to 400°F.

Brush the stars with a thin coat of the beaten egg. Bake for 12 to 15 minutes, until nicely golden with dark brown cinnamon streaks; the centers should register 200°F on a digital thermometer.

Remove the loaves from the oven and allow to cool for about 10 minutes before serving.

Makes 2 medium-sized loaves.

From King Arthur Flour website

Roasted Garlic, Tomato, and Parmesan Braided Bread

Basic bread dough:

1 envelope of yeast (1/4-ounce)

1 tablespoon olive oil

1 tablespoon sugar

1 cup warm water (120 to 130° F)

1 tablespoon salt

3 cups flour, plus additional for dusting board

Cornmeal and olive oil to prepare baking pan

Amendments:

Roasted Garlic and Thyme:

3 to 4 cloves garlic, roasted, chopped

2 tablespoons thyme, chopped

Sundried Tomato and Rosemary:

1/2 cup sundried tomatoes, chopped

2 tablespoons chopped fresh rosemary

Basil, Black Pepper and Parmesan Cheese:

1/2 cup basil, chopped

2 tablespoons cracked black pepper

1/2 cup Parmigiano-Reggiano Cheese

Combine the yeast, oil, and sugar together in the mixing bowl of an electric mixer.  Whisk the warm water into the yeast mixture to dissolve.  Add the flour and salt.  Using a dough hook on low speed, mix the ingredients until moistened.  Change the speed to medium and mix until the dough forms a ball and starts to climb the dough hook.

Divide the dough into thirds, and knead each group of amendment ingredients into one ball.

Turn the dough into greased bowls and cover.  Let rise for about an hour or until double in size. Turn the dough balls out onto a floured surface and punch down. Shape the dough back into balls. Roll each ball into an evenly thick rope, about 2 inches wide.

To braid the bread, line up the three ropes, 1-inch apart, on a greased baking sheet dusted with cornmeal. Starting in the middle, braid by bringing the left rope underneath the center rope and laying it down. Then bring the right rope under the new center rope and lay it down. Repeat until the bread is fully braided. Tuck the ends underneath to seal the braid. Let the braid rise in a warm, draft-free place until double in size, about 20 minutes. Sprinkle with flour and bake for 25 to 30 minutes at 350°F or until golden brown. Remove from the oven, brush the braid with olive oil, and slice.

 Makes 1 large loaf.

From Emerils.com, with changes