Apple Bread Recipe (Challah Style)
User Reviews
5
14 reviews
Excellent
Apple Bread Recipe (Challah Style)
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This Apple Bread Recipe combines a challah-style dough with a spiced apple filling, resulting in a soft, slightly sweet bread with tender apple chunks inside. The dough, enriched with eggs, oil, honey, cinnamon, vanilla, and orange zest, is kneaded until elastic and then filled with cinnamon and rum-spiced apple pieces. The bread is shaped and baked to develop a tender crumb with a gentle apple and spice flavor, finished with a powdered sugar glaze. It's a satisfying bread with a subtle aroma and moist texture that works well as a snack, breakfast, or dessert bread.
Description
The Apple Bread Recipe (Challah Style) uses an enriched dough made from all-purpose flour, eggs, honey, oil, vanilla, and orange zest, flavored with cinnamon, giving the dough a mildly sweet and fragrant base. After kneading and rising, the dough is rolled out to enclose a filling of diced apples tossed with cinnamon, sugar, and dark rum, which adds warmth and depth to the flavor. As the bread bakes, the apples soften and the dough becomes tender and slightly sticky, offering moist pockets of fruit inside a soft but structured loaf. The final glaze made from apple juice and powdered sugar adds a glossy sweetness that complements the spiced apples.
The bread is best served sliced, either plain or with butter or cream cheese, making it suitable for breakfast or a light dessert. The texture balances softness from the dough with tender, juicy apple pieces that provide contrast to the sweet bread crumb.
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Ingredients
For the Dough:
- 17 ounces all-purpose flour (about 4 cups, but it's best to weigh it)
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup water lukewarm
- 1/4 cup honey
- 1 1/2 tablespoons dry active yeast
- 7 tablespoons vegetable oil
- 2 egg large
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon orange zest
For the Apple Filling:
- 2 apple peeled, cored, and diced in 3/4-inch chunks, large
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 1 tablespoon dark rum
For the Glaze:
- 2-3 tablespoons apple juice or cider
- 1 cup powdered sugar
Instructions
- Mix the flour, salt, and cinnamon in a medium bowl. In the bowl of your electric mixer, mix the warm water with the honey and yeast. Allow it to foam for 10 minutes. Then add the flour mix and the rest of the ingredients for the dough into the yeast mixture. Using a bread hook, knead the dough on low in the mixer, until you have a soft, smooth and elastic dough (about 8-10 minutes).
- Put the dough in an oiled bowl. Cover tightly and let it rise for 2 hours or until it's puffy and nearly doubled in size.
- Lightly butter a 9-inch round or oval baking pan that's at least 2 inches deep (or use a greased 9-inch springform pan.)
- Toss the apple chunks with the sugar, cinnamon and rum. Gently deflate the dough. Transfer it to a lightly greased work surface, and flatten it into a rough rectangle, about 8x10 inches.
- Spread half the apple chunks in the center of the dough. Fold a short edge of the dough over the apple in order to cover it, patting firmly to seal the apples and spread the dough a bit. Spread the remaining apple atop the folded dough. Cover the apples with the other side of the dough, again patting firmly (Basically, you've folded the dough like a letter, enclosing the apples inside.)
- Take a long knife and cut the apple-filled dough into 16 pieces. Cut it in half, then each half in halves, etc... This will be very, VERY messy. The dough is slippery, apples will fall out, sugar syrup will ooze. It's not pretty. Don't worry about making all the pieces the same size.
- Lay the dough chunks into the pan. Crowd them so that they all fit in a single tight layer. Lots of apple chunks will fall out during this process; just tuck them in among the dough pieces, or simply spread them on top.
- Cover the challah gently with lightly greased plastic wrap or a damp towel and let it rise for about 1-2 hours, until it's a generous 3 inches high (it should come above the rim of the pan). Twenty minutes before the end of the rising time, preheat the oven to 325 degrees F.
- Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least golden brown all over and has no white spots.
- Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.
- Cool completely. Then whisk together the cider and powdered sugar and brush or drizzle it over the top, allowing it to drizzle down the sides.
Nutrition Information
Show Details
Serving
1g
Calories
327kcal
(16%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Cholesterol
27mg
(9%)
Sodium
304mg
(13%)
Potassium
94mg
(2%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
55IU
(1%)
Vitamin C
1.7mg
(2%)
Calcium
14mg
(1%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 327kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 304mg | 13% |
| Potassium | 94mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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