Apple Cinnamon Twisty Bread {Kind Arthur Bake-a-long}

I'm sitting here typing, a delicious latte in the space next to me and it's so quiet.  All I hear is the rain falling outside with the quite flutter of the leaves falling from the trees.  I just want to sit and watch it all day.  But this blog post is calling and really, you need another carb-filled recipe to drool over, right?  Ethan actually requested to bring this recipe to school and if I type it and put it on the internet he can just grab it at school.  So, really this post has two points. . . my son's assignment of a recipe we make at home (because recipes have fractions and yes, we use math outside of school) and because this recipe was a HUGE hit on Thanksgiving morning that you really just need to make it (It would make a great Christmas breakfast. . . hint hint). 

I took the week off blogging last week for some family time.  The kids had the whole week off and we headed to the beach and tried to relax as much as possible.  Thanksgiving was spent at my brother-in-laws house and it was just fabulous.  Delicious food, good company, a fun walk and watching the cousins play.  My favorite part of Thanksgiving, though, was eating this bread and drinking a warm coffee while watching the Thanksgiving Day Parade from our couch with my husband. The kids watched for a bit, but then left to read his way through the Harry Potter series and Weston couldn't resist building something with Legos.  No one was fighting or needing me for anything.  It was great. 

This bread was so simple, yet looked so festive. . . perfect for a special morning like Thanksgiving. The dough was so soft and almost flaky!  King Arthur's bake-a-long writer described it as an Entenmann's clone and it was way better than the one at the store.  Probably because homemade is always better, but also no chemical preservative things that are just gross.  I was able to do everything but the glaze the day before, so really, super simple.  I made up the dough Wednesday morning before we did some fun things and it rose most of the day (it only needed less than 2 hours, but I didn't make it until that evening).  That evening after the kids went to bed, I rolled out the dough, made the filling and rolled it up and baked it.  Easy Peazy.  The recipe made two loaves and so there were leftovers for the next day.  I'm pretty sure that Ethan would have eaten the whole thing if we had let him! 

I've been trying to fit in some bread making, because it's a little more intimidating than a batch of chocolate chip cookies.  I'm always on the lookout to learn something new in the kitchen and last year bread making was it! This recipe was one of the King Arthur Bake-A-Long recipes that they featured last year and it was well worth the try.  You can find the original blog post here and see how they made it. 

Cinnamon Apple Twisty Bread
adapted from King Arthur Flour

Ingredients:
3 1/4 c all purpose flour
1/2 c plus 1 tbsp dry instant mashed potatoes
3 tbsp suga
1 1/2 tsp yeast
1 1/4 tsp salt
3 tbsp soft butter
1 tsp vanilla
1 large egg
1 cup plus 2 tbsp warm milk

 Filling:
2 medium apples
1 tbsp lemon juice
1/2 cup sugar
3 tbsp cornstarch
1/8 tsp salt
1 tsp cinnamon

Directions:
In your mixing bowl, mix together your dry ingredients.  Then add all the wet ingredients and mix with your dough hook until the dough looks shaggy.  Rest for about 30 minutes.  (this is a great time to go switch over the laundry, blow dry your hair, or wrap some presents).  You can skip this if you are short on time, but it really helped make a nice smooth ball. 

Knead the dough with your mixer until is looks like a soft, smooth ball of dough. 

Place it in a greased bowl and cover it with a town until its double the size.  KAF recommends 1 1/2 to 2 hours, but I just left it all day. . . our house is keeps pretty cool, so it didn't hurt the dough at all.

 Just before you are ready to roll out the dough, grate 2 apples. . . you will need about 1 cup.  Put in a small sauce pan and stir in lemon juice, sugar, cornstarch, salt and cinnamon.  Stir until the juices release and the mixture starts getting thicker. . . almost jelly-like. Turn off the stove and set aside. 

Divide the dough in half and roll out one into a rectangle (about 10in by 12in) and spread half the filling over the dough.  Roll up like a cinnamon roll.  Then cut lengthwise down the center of the log, making two logs.  Braid the two halves together and pinch the ends together so they stay,  forming a beautiful twisty bread.
Place on baking sheet
and repeat with the other half of dough. 

Let them rise for another hour or so and then bake at 350 for 30-35 minutes. Let cool before putting the glaze on.

Glaze:
1 c powdered sugar
1 tsp vanilla
pinch of salt
1 to 2 tbsp milk (I used almond milk)

Note:  If you're doubting the use of instant potatotes. . . trust me.  The people at KAF know what they are talking about.  This recipe used them and now I just keep a package or two in my pantry.  They definitely are a great secret ingredient when your family asks, "Why is this bread so amazing?"

Happy Baking!