A wonderfully chunky and apple-filled yeast bread with an optional sweet maple glaze. Delicious eaten out of hand or toasted or makes great French Toast!
This is a fun and fruit-filled yeast bread, filled with lots of fresh apple. What makes it fun is that you get to cut it all up into chunks and toss it into loaf pans. What makes it fruit-filled is about 1 1/2 lbs. of fresh apple scattered out into the 2 loaves.
This is a great bread eaten out of hand, with butter or it makes great toast or French Toast. I’ve included an optional sweet, maple glaze, as well.
Apple Bread Recipes
Yeast – You can use either Active Dry Yeast or regular Instant Yeast (such as SAF Brand) without adjustment, as we are proofing the yeast in warm water to start.
Flour – I always prefer unbleached all purpose flour for making breads, but regular, bleached all purpose flour will work just fine here, as well.
Milk – the addition of milk to yeast breads makes for a lovely tender and moist crumb, but if you prefer not to use milk, simply replace the milk with an equal amount of additional warm water.
Apple Date Nut Bread
Butter – soft butter is added to the dough in a sort of light brioche way, adding it to be incorporated into the dough as it kneads. If you don’t want to use butter for some reason, you’ll want to add some fat such as vegetable oil at the beginning of the recipe with the liquids. Use the same amount as specified for the butter. You will probably end up needing to add more flour at the end to compensate.
Apples – I used Granny Smith apples here, which are always a good option for this bread, as they are easily available year round. They are also nice and firm, so they keep their shape well. That said, they are also quite tart, so they will make for a loaf that is not a “sweet” apple loaf. You can use other apples, but try to stick with apples that keep their shape when cooked. Any apple you might use for a pie is good.
You will also need – Eggs (2), vanilla, cinnamon, white sugar, salt. If making the glaze, you will need powdered sugar, milk and maple syrup.
Chunky Apple Yeast Bread
Store cooled bread in an airtight container or bag for a couple of days. This bread freezes beautifully up to 3 months, but is best frozen without the glaze, which tends to get moist through the freeze/thaw process.
Serving: 1 serving , Calories: 128 kcal , Carbohydrates: 23 g , Protein: 3 g , Fat: 3 g , Saturated Fat: 2 g , Cholesterol: 21 mg , Sodium: 126 mg , Potassium: 66 mg , Fiber: 1 g , Sugar: 6 g , Vitamin A: 106 IU , Vitamin C: 1 mg , Calcium: 16 mg , Iron: 1 mg
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!Step by step tutorial with photos for a fool-proof homemade apple yeast bread made with fresh apples. The best bread you’ll ever try!
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Most apple bread recipes are made with simply baking powder and the consistency is, um, no, just NO! It’s not like bread!! It’s like banana bread but not as good. Banana bread can be a dessert and “caky” (is that a word). Apple bread should be a “real” bread though in my opinion. A yeast bread!
Bread made with a starter is beyond delicious and so much superior to any other form of bread! The consistency of a bread made with a starter is completely different. Make a starter. Just do it!
After 12 hours of leaving the flour and proofed yeast in a bowl covered with a kitchen towel at room temperature, it should look like this (if it doesn’t you didn’t proof your yeast, naughty you!).
Cinnamon Swirl Apple Bread Recipe
Artisan yeast apple bread requires several rises. This specific bread calls for a 12-hour rise of the starter and then two 45-minute rises.
Remember, you don’t have to do anything at all while the bread is rising. Making bread is a long process BUT only requires a couple of minutes of actual work in between rising/resting time. In total, you put in maybe 10 minutes of active work here.
Use a stand mixer to knead the starter and rest of ingredients with a dough hook attached for a good 20 minutes on low. This is so the gluten is activated. You can’t do this by hand. The dough is too sticky and also, you’d need a bodybuilder’s muscle to make it through 20 minutes of kneading. If you don’t have a stand mixer ask around and borrow one from a friend.
Glazed Apple Fritter Bread Recipe
The dough should end up very sticky and elastic (left photo). Cover it with a clean kitchen towel and let rise at room temperature for 45 minutes or until the dough has doubled in size (right photo).
I recommend adding the apples this late in the process to avoid fermentation. If you add the apples in earlier it will ferment and make the dough pretty sour. I wonder also if the dough would even rise the first time due to the weight of the apples. It’s best to let the dough rise first, then add apples, then let it rise again.
Add apples and fold and fold until well combined. By then the dough reduced in size again. Tadaaa, the photos for how to add fresh apples to healthy apple bread:
Yeast Apple Bread (pull Apart)
You can leave the dough in the same bowl for the second rise but I prefer dumping it into another parchment paper-lined bowl for easier and risk-free transfer into the burning hot dutch oven later.
It’s so much easier to lift the dough out with the parchment paper and then turn around and dump in the dutch oven. I guess you could even dump it in just like that with the parchment paper at the bottom. I prefer to remove. Just in case. So it doesn’t stick?
Anyway. I dump it into a parchment paper-lined bowl, cover with the kitchen towel again and let it rise a second time for about 45 minutes. 15 minutes into the second rise I turn on the oven with the dutch oven inside for it to heat up properly.
Pull Apart Apple Bread Recipe
There are two reasons apple yeast bread or any yeast bread really will form a dome. One, the bread dough is given enough opportunities to rise. Two, the bread dough is baked in strong heat coming from all directions. Most of us have regular ovens. Heat from the top and heat from the bottom. That’s it. Regular home ovens do not emit heat from all around. Bakeries have special ovens. Many of their ovens are stone ovens where the stone retains all the heat and radiates it back to the whole surface of the bread.
The only way to “imitate” this is by using a dutch oven. I’ve tried with a oven-proof stainless steel pot with oven-proof glass lid and … it doesn’t work. Stainless steel doesn’t “store” heat. It becomes hot, yes, but as soon as you take it out of the oven to dump in the bread dough, it immediately starts cooling down. A cast-iron pot keeps the heat for muuuuch longer. Enough time for you to dump in the dough, put the lid back on and transfer back in the oven without it cooling down even 1 degree.
Now, if you don’t have a dutch oven, don’t go run and buy one. They are quite pricey. Ask around if someone can borrow you theirs (<- that’s what I did by the way. Thank you Sophie! :) OR if nobody can borrow you one just use your cast iron pan (I’ve done that before with this No-Knead Bread ). If you don’t have either, use a baking sheet. Your bread will not produce a beautiful dome. It will for sure still taste absolutely amazing though.
Glazed Apple Fritter Yeast Bread
One important tip: be really, really, really, really, really, really careful when taking the dutch oven out of the oven. It will be BURNING HOT! Use very thick silicone oven gloves or double up your regular cloth gloves. The burns you get from a hot dutch oven are unbelievably painful. All concentration is required here. Don’t multitask at this point. Do only ONE thing. Keep your eyes only on the oven and your body parts.
This point is also very important. Once the apple yeast bread is baked you have to remove it from the dutch oven (carefully, remember it’s hot!). Since the dutch oven retains a lot of heat for an extended amount of time it’s crucial to remove the bread so it doesn’t continue baking. Otherwise it will become very hard. Turn the dutch oven over so the apple bread falls out. It will immediately and easily fall out. There is no way bread dough
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