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Apple and Cinnamon Bread Recipe

Apple and Cinnamon Bread Recipe

Ingredients: Makes 10

For the dough:
25 g/1 oz fresh yeast or 40 ml/2.5 tbsp dried yeast
75 g/3 oz soft brown sugar

300 ml/0.5 pt/1.25 cups warm water

450 g/1 lb/4 cups wholemeal (wholewheat) flour
2.5 ml/0.5 tsp salt
25 g/1 oz/0.25 cup milk powder (non-fat dry milk)
5 ml/1 tsp ground mixed (apple-pie) spice
5 ml/1 tsp ground cinnamon
75 g/3 oz butter or margarine
15 ml/1 tbsp grated orange rind

1 egg
For the filling:
450 g/1 lb cooking (tart) apples, peeled, cored and coarsely chopped

75 g/3 oz/0.5 cup sultanas (golden raisins)
5 ml/1 tsp ground cinnamon

For the glaze:
15 ml/1 tbsp clear honey
30 ml/2 tbsp caster (superfine) sugar


To make the dough, blend the yeast with a little of the sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy. Mix together the flour, salt, milk powder and spices. Rub in the butter or margarine, then stir in the orange rind and make a well in the centre. Add the yeast mixture, the remaining warm water and the egg and mix to a smooth dough. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.

To make the filling, cook the apples and sultanas in a pan with the cinnamon and a little water until soft and pureed.

Shape the dough into 10 rolls, press your finger into the centre and spoon in some of the filling, then close the dough around the filling. Arrange on a greased baking (cookie) sheet, Cover with oiled clingfilm and leave in a warm place for 40 minutes. Bake in a preheated oven at 230C/450F/gas mark 8 for 15 minutes until well risen. Brush with the honey, sprinkle with the sugar and leave to cool.

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