Mix and knead this sweet yeast bread in a bread machine, use your preferred method of shaping, then bake it in a conventional oven. Your fans will love it!
⅔cup(151g)buttermilk or yogurt thinned with milk to buttermilk consistency
1large(50g)egg
¾teaspoonsalt
2tablespoons(28g)butter
2tablespoons(27g)brown sugar
1cup(120g)whole wheat flour
1-1/4cup(150g)bread flour
1-1/2teaspoons(6g)bread machine or instant yeast
½cup(72g)raisins
Apple Filling
1medium(1medium)golden delicious apple - peeled and finely diced
1teaspooncinnamon
⅛teaspoonallspice - optional
¼teaspooncornstarch
1tablespoon(14g)sugar - optional depending on how sweet your apples are naturally
1tablespoon(14g)water
Streusel
2tablespoons(15g)all-purpose or bread flour
1tablespoon(12g)brown sugar
1tablespoon(14g)cold butter
¼teaspooncinnamon
Frosting (if desired)
½cup(60g)powdered sugar
2teaspoons(28g)coffee
1tablespoon(15g)cream cheese
Instructions
Dough
Add all dough ingredients (except for the raisins) to the bread machine pan in the order listed: 2/3 cup buttermilk or yogurt thinned with milk to buttermilk consistency, 1 large egg, 3/4 teaspoon salt, 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup whole wheat flour, 1-1/4 cup bread flour, 1-1/2 teaspoons bread machine or instant yeast.
Select the DOUGH cycle and push START.
Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, The dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
Approximately 5 minutes before the kneading phase ends (or when you hear the sound signaling for add-ins), add 1/2 cup raisins to the bread dough. If you miss this time, knead in the raisins by hand before you shape the dough.
Cook the apple filling so it can cool. See the directions below.
When the DOUGH cycle completes, check the dough to make sure it has doubled in size. If not, leave the dough in the pan until it does.
Shaping the Dough
Remove the dough from the bread machine pan onto a lightly floured surface. Gently press the dough with your fingers to remove the bubbles. Shape it into a smooth ball.
Roll the dough with a rolling pin into a rectangle approximately 9 x 13 inches. Distribute room-temperature apple-filling mixture evenly over the dough, leaving a 1-inch margin around the rectangle. If the dough resists your efforts, cover it with a tea towel and let it rest for 15 minutes.
Starting with a long side, roll the dough up tightly (without stretching) and pinch closed at the seam, starting with the longer side. Hint: If the dough seems too soft to handle easily, slip the dough cylinder into the freezer for 10 minutes before proceeding.
Make the half-pipe design: Use a large, sharp knife to cut the roll in half length-wise at the seam. You should now have two long "half-pipes."
Spray a nonstick 9 x 5-inch loaf pan with an aerosol flour/oil mixture like Baker's Joy. Then, with the cut side up, make a snake or "S" shape going back and forth with one of the half-rolls and place into one end of your loaf pan (mine holds 2 quarts of water if you want to compare sizes).
Make an "S" shape with the other roll and place it into the other end of the pan as pictured. It doesn't have to be perfect but should fill the pan from one end to the other.
Cover dough with a shower cap or tea towel and set in a warm place to rise for approximately 45 minutes. The dough should rise somewhat less than double.
Apple Filling
Combine 1 medium golden delicious apple, peeled and chopped, 1 teaspoon cinnamon, 1/8 teaspoon allspice, 1/4 teaspoon cornstarch, 1 tablespoon sugar, 1 tablespoon water, 2 tablespoons all-purpose or bread flour into a microwave-safe bowl and cover. Cook on HIGH for 2 minutes. Allow the cooked apples to cool while the dough is rising.
Streusel
Combine all ingredients: 1 tablespoon brown sugar, 1 tablespoon cold butter, 1/4 teaspoon cinnamon, with a fork until crumbly. The mixture should resemble oatmeal.
Baking
Fifteen minutes before the bread is ready to bake, preheat the oven to 425 °F (220˚C).
If using streusel, sprinkle it over the top.
Turn the oven temperature back to 350 °F (180˚C). Bake for 35 minutes or until the internal temperature reaches 190 °F (88˚C). About halfway through baking, cover the bread loosely with foil to prevent over-browning.
Remove from oven and let stand for 15 minutes before turning out onto a cooling rack.
Frosting
Combine 1/2 cup powdered sugar, 2 teaspoons coffee, and 1 tablespoon cream cheese. Add more sugar if too thin, or add coffee if too thick. Drizzle over the cooled loaf.
Notes
Directions for making bread with a stand mixer or by hand
To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, turn the speed to 2 or 3 using a dough hook. Continue beating/kneading until the dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate the dough gently and shape it as indicated in the recipe.
If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn the dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than is called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.