Spiced Apple Coffee Loaves
40 minutes prep plus rising, 45-50 minutes baking
Makes 2 Loaves
1 package active dry yeast
1 cup warm milk (105 – 115 degrees F)
1/3 cup granulated sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
6 tablespoons butter (3/4 of a stick), melted and cooled
2 large eggs
4 – 4 ½ cups all purpose flour
Filling and Glaze
1 tablespoon butter
2 large apples, peeled, cored, and thinly sliced
¼ cup firmly packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 large egg, lightly beaten
1.) In a large bowl, dissolve yeast in warm milk. Let stand until foamy, 5 – 10 minutes.
2.) Stir sugar, salt, cinnamon, and ginger into yeast mixture. Stir in melted butter and eggs. Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat in flour, ½ cup at a time, until a dough forms. (I used a wooden spoon and elbow grease and it turned out fine)
3.) On a floured surface, knead dough until smooth and elastic., 5 to 10 minutes, adding more flour to prevent sticking. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth, let rise in a warm place until doubled, 1 hour.
4.) To prepare filling, in a large skillet, melt butter over medium heat. Add apple slices; cook until softened, 5 minutes. Stir in brown sugar, cinnamon, and nutmeg. Remove from heat.
5.) Grease two 9 x 5 inch loaf pans. Punch down dough. Divide in half. On a floured surface, using a floured rolling pin, roll each half into a 12 x 9 inch rectangle.
6.) Spread filling over rectangles to within ½ inch of edges. Starting with a long side, roll up dough, jelly-roll style. Place loaves, seam sides down, in prepared pans. Cover again; let rise in a warm place until doubled, 45 minutes.
7.) Preheat oven to 375 degrees F. Brush loaves with beaten egg. Bake until brown, 45 to 50 minutes. Transfer pans to wire racks to cool slightly. Loosen loaves by running a metal spatula around sides of pans. Turn out onto racks to cool completely.