Introduction: Cinnamon-Swirled Apple Cheddar Bread
This bread both looks and tastes delisious! It makes a great snack and awesome toast. I made two loaves of it and my family and I ate one and a half loaves the first day.
1 cup milk
3/4 cup water
1/3 cup butter
6-7 cups whole wheat flour
6 tbs sugar
1 tbs sea salt
2-1/4 tsp yeast
3 eggs room temperature
2 cups shredded sharp cheddar cheese
1 1/2 cups grated granny smith apple (about 3 apples), drained
1/3 cup butter
3 tbs cinnamon
Combine milk, water, and 1/3 cup butter in small sauce pan. Heat on low until liquids are very warm. The butter dosen't need to melt.
Place 4 cups flour, 6 tbs sugar, sea salt, and yeast in a large bowl. Mix well. Add eggs and warm liquids, mix, and knead. Knead in enough of the remaining flour to make a soft dough. Put in large, greased bowl in a warm place with a towel over the bowl, and let rise until double in size, about 45 minutes to an hour.
Knead in cheese, half cup at a time, saving 1/4 cup to put on top, until mixed in well. Then, knead in apple, half cup at a time, until mixed in well. Roll out dough until about 1/2 inch thick, 12 inches wide, and 18 inches long. Spread 1/3 cup butter evenly on the dough, and sprinkle cinnamon evenly. Leave 1 inch along top edge bare, without butter or cinnamon. Roll up the dough along the long side so you have a roll that's about 18 inches long. Cut dough in half, and place in greased bread pans. The dough might be too long to fit in the pans, so you'll have to gently push the ends of the dough together until it is short enough. Let rise again until double in size.
Sprinkle remaning cheese on top of bread, and place bread in pre-heated oven at 375 degrees for 25 to 35 minutes. Remove from oven when bread has a golden color. Let cool for 5 minutes. When cooled, remove from pans, brush on oil if desired, and enjoy!
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