Ingredients: |
Ingredients: 1 1/2 cups warm water
1 (1/4 ounce) packet active dry yeast
3 tablespoons (lightly packed) light brown sugar
3 tablespoons margarine, softened
3 3/4-4 1/2 cups all-purpose flour, divided
3/4 teaspoon kosher salt
3 tablespoons granulated sugar
2 tablespoons ground cinnamon
1/2 cup apple butter
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Directions: |
Directions:Place the warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
Add the brown sugar and margarine. Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.
Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl. Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
Place dough in large greased bowl. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
Lightly mist a 9×5-inch loaf pan with non-stick spray. Stir the granulated sugar and cinnamon together in a small bowl. Punch down the dough and roll it into a rectangle, about 9 inches on the short side and 1/4 inch thick.
Spread with a layer of apple butter, and top with the cinnamon sugar. Starting at the short side, roll into a tight log (like a cinnamon roll). Using a sharp knife, cut the log in half lengthwise, leaving the two halves attached at one end. Twist the two long pieces together and place in the prepared pan. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
Preheat the oven to 350°F. Uncover dough. Bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped. Cool completely before slicing. |
This recipe for APPLE BUTTER CINNAMON SWIRL BREAD is from