Apple Loaf

Ok, so this is a yeast bread, and it was a bit daunting. I've never made a yeast bread, so why not try it now! It's some work, it didn't rise as much as I thought it would or as fluffy as I'd like but it was pretty good, it smells really good cooking. This is good at breakfast with a large cup of milk or dunk it in some coffee. It makes 2 loaves and it could use some more sweet to it. Maybe your experiment will turn out perfectly.

Ingredients

(For Bread)
2 (1/4 oz) active dry yeast pkgs
1/4 cup warm water around 110 degrees
1/2 cup warm milk (110 degrees)
1/2 cup butter, softened
1/3 cup sugar
4 eggs
1 tsp salt
4-1/2 cups of all-purpose flour

(For Filling)
1/4 cup softened butter
1/3 cup packed brown sugar
2 Tbsp flour
1-1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground allspice
4 cups (4-5) organic thinly sliced peeled tart apple

(For Icing)
1 cup powdered sugar
1/8 tsp clear vanilla
2 Tbsp orange juice

Ok so empty your packets and warm water into a large bowl and let the yeast dissolve.
Add the milk, butter, eggs, sugar, salt and 2 cups of flour. Beat those on low speed until mixed well. Slowly start adding the rest of the flour together. When it gets nice and doughy put on your silpat mat and knead four 6-10 minutes until it's soft and elasticy.

In large greased bowl put your dough in and then turn it over so it's greased up.

Cover it put it in the fridge for 2 hours.

Then "punch" down the dough and stick it back in the fridge overnight.

So take out the dough divide it in half then roll out your dough into a rectangle type shape about 13x10 on a greased baking pan.

Spread 2 Tbsp of butter into the center of the rectangle.

Do this to both loaves.

In a separate large bowl mix together all of the filing ingredients (except apples).

After it's all mixed together throw your apples in the bowl and cover them with the powder.

Take out the apples line on each of your loaves (over the spread butter).

Cut on each side 1/2 inch strips all the way down the long sides of the dough.

"Braid" the dough in a diagonal pattern over the apples.

Cover the loaves and let them rise (about an hour)

Bake at 350 degrees for 30-40 minutes or until golden brown.

(Mine didn't rise right)

While the loaves are cooling slightly, go ahead and mix together the ingredients for the icing.

An easy way to do the drizzle is put the icing in a sandwich bag cut a small part off the edge and drizzle.

There you go yum. Good luck! I hope it turns out better than mine!

Lemon Bread

When I think of Lemon Bread, I cringe a little. I am not a fan of citrus, orange juice is even a little to acidic for me. So, I saw this and thought I'd give it a try. I wouldn't call it lemon bread really. It's almost more of a cake texture with some lemon glaze. To be more specific it's like a pound cake, it's moist, it's easy to make and it's pretty tasty. PLUS the lemon flavor is not too overwhelming.

Ok let's start of with those ingredients:

For the 'bread':

1/2 cup shortening

3/4 cup sugar

2 eggs

1-1/2 cups flour

1-1/2 tsp baking powder

1/2 salt

3/4 cup milk

For the Glaze:

1/2 cup powdered sugar

2 tsp grated lemon peel

2 Tbsp lemon juice

Ok, let's start with creaming together the sugar and shortening, until it's pretty fluffy. (Sorry, the lighting in my kitchen is quite bad).

Then you'll add your eggs, one at a time. You should add one egg, then wait until it's all mixed in then add the other. It makes it a little smoother.

Then you'll want to combine your flower, baking powder and salt. Add that into your mixing bowl alternating with milk. You should always start and end with your dry ingredients.

You'll then add your mixture to your loaf pan (mine was a little large) the website says use a 9x4 inch pan though. Prior to pouring you should spray down you pan with some Baker's Joy.

You'll cook it for 45 minutes at 350 degrees or until it tests done. (you can see my little test spot in the picture here).

While the loaf is cooking go ahead and start your glaze. Pour your sugar in a small bowl along with 2 Tbsp of Lemon Juice. With a microplane grater you'll zest your lemon peel. I just eyeball it and zest it into the bowl.

While the loaf is warm (and still in the pan) pour the glaze over the loaf and try and spread it evenly. Let it cool then remove it from the pan and enjoy!