Apple Cinnamon Swirl Bread

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I often think that I am young and healthy.. young and dynamic.. young and energetic just as I was in my 20s. And I was... I used to walk for hours and never get tired. I used to stand for hours and never get worn out. I used to shop for hours and never get exhausted. But with time your body wears out too and adapting to that change is very important. Now why am I talking this, because I learnt this lesson a week back only. I was down with back sprain and all because I carried the grocery bag. Now donot ask about the grocery bag, it must have weighed at least 15+ kgs and its been ages since I carried anything heavy. If I am right, ever since I had my son, I have not carried anything heavy. So Lesson learnt!!! Sticking to the handbag only!!!

Coming to this bread, you will love this if you like the combo of apple and cinnamon. We are total suckers for anything cinnamon-y apple and so the bread was a big hit at home. And the walnuts adds that needed crunch. You will totally fall for this bread. One thing that I would like mention here is "roll the dough tightly". I missed this I guess. Can you see how open the second swirl looks? It makes it difficult to slice the bread. So be pretty careful when you roll the dough.

The dough is highly customizable. You could leave out the apples totally or you could add in some raisins or you could skip the walnuts, its all your choice.

Adapted from here Prep time: 20 mins; Cooking time: 55 mins; Serving size - 1 slice; Serves - 12 slices ~*What U Need*~ Bread flour - 2 cups, divided Active dry yeast - 1 package or Instant yeast - 1 1/2 tsp Salt - 1 tsp Sugar - 2 heaped tbsps Water - 1/2 cup Milk - 1/4 cup Butter - 2 tbsp, softened For the Filling or swirl: Sugar - 1/3, I used a combo of regular and brown Cinnamon - 2 tsp Butter - 1/2 tbsp, I used ghee Apples - 1 cup, diced Walnuts - 1/3 cup, chopped How I Made it: Heat water to lukewarm with the sugar and sprinkle the yeast on top. Set aside for 10 mins and allow to froth. Combine 1/2 cup of bread flour, and salt in a large mixer bowl; Add the yeast mixture, butter and mix on low speed until incorporated. Add remaining bread flour 1/2 cup at a time, mixing just until combined. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic (if dough is sticky, add flour 1 tablespoon at a time – I added an additional 1/4 cup). The dough is ready when smooth and tacky (dough will stick to the finger, then release). Place dough in a large bowl coated with cooking spray and cover with plastic. Let the dough rise in a warm place until doubled in size (about 30 minutes). Punch dough down and cover and let rest for 10 minutes. Whisk together sugar and cinnamon in a small bowl. Use a lightly floured rolling pin to roll each section into a 9 x 13-inch rectangle. Leaving a 1/2-inch border, brush sections with melted butter and sprinkle evenly with cinnamon sugar. Divide apple pieces and walnuts evenly over dough; press gently into dough with rolling pin. Starting with a short end, roll each rectangle into a log, pinching dough to seal seam and ends. Spray a 9 x 5-inch loaf pan with nonstick spray and place dough seam-side down in pan. Cover loosely with plastic sprayed with nonstick spray and let rise in a warm place until doubled in size, about 30 minutes. Preheat oven to 350F. Bake bread for 30 minutes, then tent with foil. Continue to bake another 25 minutes until loaves are deep golden and sound hollow when tapped. Cool in the pan on wire rack for 10 minutes; turn out of pan to cool completely. Calories – 175 (per slice); Carbs – 30

Serve warm for breakfast!!!

So thats it Folks...
With Love,

Signs off!!!

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