Apple Cinnamon Bread
Inspired by codykitchenconfections.blogspot.com
3 C whole-wheat pastry flour
1 package instant yeast (or “bread machine yeast”)
1/4 tsp salt
1/2 C brown sugar
1/4 C water
1 flax egg (1T ground flaxseed+3T warm water—allow to gel ~10mins)
3/4 C almond milk
1/4 C Earth Balance Vegan Buttery Stick
6 apples, peeled and diced
1 Tbsp apple cider vinegar
1 C brown sugar
1 tsp vanilla
2 Tbsp organic coconut spread
1 tsp cinnamon
1 Tbsp cornstarch
Preheat oven to 350 degrees and line 9×5 bread pan with parchment paper. In skillet, cook all “filling” ingredients until mixture is thickened. Set aside to cool.
Heat almond milk (from Dough portion of recipe) in a small saucepan until it bubbles. Remove from heat. In a separate saucepan (or in the microwave) melt the “butter.” Set aside to cool.
Put flour, yeast, brown sugar, and salt into bowl of a stand mixer and mix well by hand. *No rising time required!*
Add water, flax egg, almond milk, and ”butter” to flour mixture.
With the hook attachment in place on your stand mixer, mix dough until it forms a ball. Knead in stand mixer for an additional 5 minutes.
On well-floured surface roll dough out into rectangle shape. The dough should be fairly thin after being rolled out. Evenly spread apple mixture over dough.
Cut dough into even squares. To make this easier I used a pizza slicer.
Using a spatula, carefully lean dough squares onto each other (think books on a bookshelf) and into the prepared pan.
Bake ~50 minutes or until golden brown.