Sunday, April 26, 2009

Apple Raisin Twist

I have been inspired by the wonderful breads I've seen on other blogs.
And every time I see such splendid pictures and recipes, I immediately begin coveting my neighbor's bread. But coveting is an empty pursuit. So, when I awoke at 5 a.m. this morning, I knew what I must do.

I have been eyeing a recipe in a little cookbook by Marilyn Barbe entitled Great Bread Everytime. SweetiPi bought this book on Ebay for me a year or so ago, and I've read it many times, but I have this ridiculous fear of trying anything that looks too fancy. I read and reread the directions a dozen times, and with trepidation, brought out my mixing bowl and my ingredients.

All I can say now, is Silly Me. As with all yeast breads, this takes time and some additional prep work because of the filling, but it's very doable. This bread is almost fluffy in texture (because of the eggs, I presume) and not too sweet. The best part is that the twist makes an eye-opening presentation!

Apple Raisin Twist

In a one cup measuring cup, heat 1/2 cup of warm water (110-115 F). Add 1 teaspoon of sugar, but do not stir. Slowly sprinkle 1 tablespoon of yeast into the water, making sure that each particle gets wet, but do not stir. (I just dipped my knife in and out of the water several times.) Wait 10 minutes until the yeast is thick and foamy.

While you are waiting, in a separate, large bowl add 1/2 cup warm milk (previously scalded and then cooled), 4 eggs, 3 tablespoons sugar, 1 teaspoon salt, the yeast, 1 cup flour, 1/2 cup cooled melted butter. Stir well.

Add an additional 3 1/2 cups flour, one cup at a time to make a soft, but not sticky dough. (You make need more or less flour depending on humidity or moisture in the flour.) Turn the dough out onto a clean, lightly floured work surface and knead until smooth and elastic, about 8 to 10 minutes.

Place the dough into a grassed bowl, turn to grease the top, and set the bowl in a warm, draft-free area until double in size, about 90 minutes. (You can speed rising time by putting over a pan of warm water and covering the top with plastic wrap.)

After the dough has risen, punch it down and turn out again onto a clean, lightly floured work surface.

Now here you're going to have to make a decision. You can make one or two loaves (I made two.) If you want to make two, divide the dough equally in half, and one at a time, roll into an 8" x 12" rectangle. For one loaf, roll the dough in a 12" x 20" rectangle.

Generously brush the dough with melted butter. Sprinkle with filling comprised of 1/2 cup peeled, finely diced apple; 2 teaspoons of lemon juice, 1 cup of raisins, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon. (If making two loaves, divide the filling.)

Roll the dough up jelly roll style, tucking in the ends, and pinching the seam together. Place on a greased baking sheet, (I use parchment paper) seam side down. For two loaves, use two pans.

Cut the roll in half, lengthwise. Slightly twist the halves so the filling is facing you, and twist the two halves together, alternating one side over the other, ensuring sure that the filling is always face up. Let rise until double, about 30 minutes.

Pinch bottom ends together. Bake at 350F. For one loaf, bake 40-45 minutes. For two loaves, bake for 30 minutes.

After the first twenty minutes of baking, remove from oven and cover with aluminum foil to prevent the raisins from burning. When baked, remove immediately to a wire rack to cool. Glaze with icing while twists are still hot.

For a simple glaze, combine 1 cup of confectioners' sugar, 2-3 tablespoons of milk, and 1/2 teaspoon of vanilla. Stir until well combined and drizzle using a fork or whisk to get the nice thin ribbons of glaze.

22 comments:

  1. This looks super comforting and delicious! YUMMMM!!

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  2. You know what...I do the same thing when I see all the gorgeous breads all over the place...and let me add yours to my list. It is BEAUTIFUL!!!

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  3. Awww, geeeeze, thanks (glowing in all the compliments). Thank you! Now that I've done it, it's easy peasey. This has been a fun and satisfying, and delicious endeavor. I will most certainly do it again.

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  4. Your bread is gorgeous! I love the twist idea!

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  5. Wow, this looks so amazing, but you made it sound like it's easy to do. And it looks delicious!

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  6. I'll be by for a piece within the hour. Your bread may look good but it sounds delicious. What a combination!

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  7. And another one for my "to do" list! I like "eggy" breads sometime and this one looks and sounds delicious. Thank you, Kathye

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  8. It's beautiful, I would absolutely love this!! You did a fantastic job!!

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  9. Linda, it IS easy! You can do it!

    Kathye, the bread reminds me of a challah.

    Mary, c'mon over. Coffee's on!

    Bunny, thank you for your sweet compliments!

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  10. Katy your Apple Raisin Twist looks absolutely amazing!! Thank you for all the photos. It makes me think I could actually pull this off.

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  11. Ginger, you CAN do this!!

    Usually I don't do this kind of photography (as evidenced by my out of focus pictures LOL, trying to keep flour out of the shutter!) but I was hoping it would be helpful. I'm so happy I could oblige!

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  12. That is one gorgeous loaf of bread! You make it seem so easy. You have inspired me to give this a try!

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  13. Absolutely beautiful bread. I've made a coffee cake recently using yeast, my big fear, but it was fine.....I just love your bread and have to try that!

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  14. That is really gorgeous! So delicious too :). The glaze looks soo good!

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  15. Stunning! What a beautiful bread and such a great photograph!!

    Thank you for commenting on my bear claws. Please let me know how YOUR recipe turns out. I'm still hunting for just the right one.

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  16. I've been itching to try making bread again too after looking at everyone's contributions and yours is no exception - how pretty!

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  17. I'm glad you showed the detailed pictures of how you shaped the loaf. People like me need lots of pictures. :) It's neat how beautiful the loaf becomes just by turning the dough a certain way. Apples and raisins sound yummy, and the glaze on top makes it irresistable! I'll have to save this one in my files. Thanks for sharing it.....and for all the pictures. ;)

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  18. Coleen, one of my favorite cookbooks that I turn to again and again, is one by Jim Fobel (love it so much I bought 2, one to keep safe and clean, just in case!) and the recipe I've been eying for ages is in there.
    Because of you, I am looking to try it soon!

    Kristen, thank you for your compliment. I do a fair amount of bread baking, but this is among my first forays into making bread that has a design.

    Tammy, LOL, I need LOTS of pictures, too. Guess that's why I was hooked on FoodNetwork. The directions with this bread came with ONE single black and white drawing, showing the finished product only, hence my long reluctance to try it. Sometimes, for me, a picture is worth a thousand words, and no amount of words can really express an idea as well.

    Hugs & blessings to all who stop by. I appreciate all of you!

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  19. Katy, that bread is just beautiful. It's a piece of 'bread art' to be sure. Great job!

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  20. Thank you for the shortening/butter explanations, Katy! I will be back, too :)

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  21. Katy what a winner you have made here boy I don't know if I dare give it a try. Looks perfect.

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  22. This is an absolutely gorgeous bread and it sounds so delicious. Id love some with my coffee.. Beautiful job!

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