Name: Cinnamon-Apple Twist Bread
Cuisine: International
Ingredients: 3 1/4 cups unbleached all-purpose flour; 1/4 cup potato flour or 1/2 cup dried potato flakes; 3 tablespoons sugar; 2 teaspoons instant yeast; 1 1/4 teaspoons salt; 3 tablespoons butter; 1 teaspoon vanilla; 1 large egg; 1 cup milk; Filling; 1/2 cup sugar; 3 tablespoons 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 powdered sugar; 1 teaspoon vanilla; 1 -2 tablespoon water; heavy cream

Ingredients

3 1/4 cups unbleached all-purpose flour

1/4 cup potato flour or 1/2 cup dried potato flakes

3 tablespoons sugar

2 teaspoons instant yeast

1 1/4 teaspoons salt

3 tablespoons butter

1 teaspoon vanilla

1 large egg

1 cup milk

Filling

Method

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1.
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. Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine, program the machine for manual or dough, and press Start. About 10 minutes before the end of the final kneading cycle, adjust the consistency of the dough with additional flour or water, as necessary; it should be smooth and somewhat sticky. Allow the machine to complete its cycle. Filling: While the dough is rising, make the filling. Whisk together the sugar, flour, cinnamon. (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 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, si

Cinnamon-Apple Twist Bread

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