Apple Cinna-Swirl Bread
- Vitamix or Standing Mixer
- 3 cups Flour
- 6 TBSP Plant Butter
- 3 TBSP Brown Sugar
- 2.5 tbsp Instant Active Yeast usually 1 pack's worth
- 1 cup of Mott's individual Unsweetened Apple Sauce
- 3/4 cup Warm Water plus 2 TBSP as you blend
- 1 Apple, peeled + cut into tiny cubes I used a medium Rome apple. McIntosh works, too!
- 1/4 cup Brown Sugar
- 3 TBSP Flour
- 2 tbsp Cinnamon
- In your Vitamix or dough-hooked standing mixer, combine yeast, brown sugar, salt and water. Pulse or blend for a few seconds before adding the rest of your dough ingredients, with the 2 tablespoons of water as aid to keep the mix evenly combined.For the Vitamix, start 'kneading' at a level 1, and while leaving the blend setting on, slowly turn the dial all the way up to Level 8 (this should take no more than 5 seconds). Turn off the blades. From there on out, mix via pulsing on a Level 3, stopping every few seconds in between until you see the dough form into a sticky, stretchy ball.
- Lightly grease a large bowl. Place your dough into the bowl, cover with plastic wrap and allow it to rise undisturbed in a warm, draft-free place for 1.5 hours. Your dough ball should double in size!
- While you wait for the dough to proof, combine your filing mix of brown sugar, flour and cinnamon. Peel and dice your apple, too!
- Roll out your proofed dough on a floured workspace in a 9 x 18 inch rectangle. Sprinkle with your filling mix and layer apple cubes on top. Starting from the shorter side of the dough sheet, roll your creation into a tight log seam side down. Place the log into a buttered bread loaf pan. Cover with plastic wrap for the second and final proof, for 1 hour.
- Preheat oven to 350 degrees. Cover loaf loosely with foil before placing in the oven. Bake for 55 minutes, removing the foil after the first 15 minutes. When ready, your bread should be light brown have a hollow sound when you gently knock on it with your fist.
- Allow the bread to cool for 30 minutes before enjoying!