Posts Written OnNovember 2015

Apple and Raisin Sweet Yeast Bread Stromboli ♥ New Family Favorite!

I spent many hours this fall season out in the apple orchard picking apple after apple after apple after… well you get the picture.:) I’m definitely not complaining–we had a beautiful crop of most of our apple varieties which was awesome awesome (yes you see double) awesome (now triple)! But apple picking is done for the year and time spent working at the farm continues to dwindle down. This is a good thing in a way, means a bit more time spent doing other things… like baking! Woohoo! So happily and eagerly taking advantage of all those apples I picked for all those months, I decided to try a new recipe rather than the usual apple pie. Have you heard of stromboli before? Me neither. Well I learned that it is an Italian bread creation that is normally filled with cheese and some sort of meat. Sounded yummy to me… cheese, meat and… cheese? But this time I ditched the savory and went with a sweet version. How about apples, raisins and brown sugar? All rolled up in a delicious, sweet yeast bread? Oh yea. mmmhmm. Found a new family favorite is what I did!

Mixed Apple and Raisin Stromboli

3 hours, 30 minutes

30 minutes

4 hours

Yield: 1 9-inch loaf

Mixed Apple and Raisin Stromboli

Ingredients

    Dough:
  • 1 1/4 teaspoons instant yeast
  • 1 teaspoon sugar or 1/2 teaspoon honey
  • 1/2 cup warm water (100F on an instant-read or candy thermometer)
  • 1/2 cup warm milk (100F on an instant-read or candy thermometer)
  • 1/4 cup butter
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 to 5 cups AP flour
  • Filling:
  • 4 graham crackers, crushed
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/3 cup raisins
  • A little apple juice or cider
  • 2 tablespoon melted butter
  • 5 medium to large apples (a mix of apples would be best. Idared, Jonagold, and Northern Spy are good choices)
  • 2 teaspoons lemon juice

Instructions

    Make the dough:
  1. Proof the yeast by dissolving it in a small bowl with the water and a little sugar or honey. Let it sit for 10 minutes or until it bubbles. I just left it until I had the rest of the ingredients combined.
  2. After warming the milk, cut up the butter and let it melt in the milk.
  3. In a large bowl add 1/4 cup sugar, eggs, salt, and vanilla. Combine and then add milk/butter mixture. Stir in 2 cups of flour and stir vigorously until well combined or use a stand mixer and beat for 1 minute. Add more flour, a cup at a time, until the dough is kneadable. Knead for about 8 minutes (I did this right in the large bowl) and then form into a ball. Spray bowl with non-stick butter spray, cover bowl tightly with plastic wrap, and let dough rise in a warm spot until it has doubled in size (about 2 hours).
  4. Make the filling:
  5. Soak the raisins in the apple juice/cider. Mix the crushed crackers, brown sugar, and cinnamon in a bowl. Toss the apples and lemon juice in the crumb mixture and gently distribute with wooden spoon or hands. Drain raisins then add them with the apples.
  6. Putting it Together:
  7. On a well-floured surface flatten and shape dough into a rectangle with your hands and then use a rolling pin to roll it out to about a 16x12 rectangle. Brush the melted butter over the dough and then evenly spread the filling over the whole dough. Take all the edges of the dough and fold it over the apples about an inch or two. Roll the dough into a log and pinch the seam with your fingers. Place on cookie sheet lined with parchment, seam side down. Cover with plastic wrap and let rise again until it has increased by about 50%, about 1 hour.
  8. Preheat the oven to 375F. Place rack in middle of oven. Brush the top of the bread with butter or an egg wash and bake for about 30 minutes. You may need to reduce the temperature to 350F if it starts to brown too quickly. Keep an eye on it, especially at the 20 minute mark. It is done when it is a dark golden brown (on top and bottom).

Notes

Right out of the oven is when it's at its best! But room temperature is also lip-smacking good too! My dad loves it smothered with butter in the morning at breakfast.

http://tasteofsunsugar.com/?p=704
Read More