After realizing that September's Avid Baker's Challenge was another yeast-based recipe, I was shaken. I mean, we all remember how my "focaccia" turned out: flat and crispy... basically, the exact opposite of focaccia. But I was ready for a redemption, so I gave myself plenty of time to let this baby rise for as long as it wanted to (and it wanted to rise All. Day.).
I wasn't crazy about the idea of apples in the bread, so I only did half the amount called for, and the other half I replaced with crunchy pecans- a perfect complement to the cinnamon and apples. I replaced some of the all-purpose flour for whole-wheat flour and reduced the sugar in the dough because I knew the glaze would be sweet enough.
Speaking of the glaze, it's completely unnecessary (and I normally love glaze). I even made the glaze with cream cheese so it was extra tasty, but since the bread isn't too sweet it just seemed to overpower it. The recipe makes 2 loaves and one loaf I glazed, the other I left plain, and the plain one not only lasted longer, but it was amazing sliced, toasted and slathered with butter (as are most breads, I realize).
|the rolling process|
I read and re-read this recipe, getting confused on how they produced the final twist of the bread, so I documented the rolling and filling process with as many photo's possible, so hopefully you have an easier time of it.
- I tweaked some of the ingredients from the original recipe: added whole-wheat flour, omitted the potato flakes and reduced the sugar. I also replace half the apple for a half cup of pecans- I love that little crunch, and the apple keeps the bread moist.
- This bread isn't overly sweet, but if you want it sweeter then add the glaze. I made one loaf with the glaze and one without and I preferred the loaf without the glaze. It'll keep longer if you don't use the glaze.