Michael and Rachel's

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Apple Bread

Updated: 16 Jul 2017

Ingredients

  • 3 cups GF plain flour
  • 1 and 1/4 cup milk
  • 2 1/2 tsp dried yeast
  • 3 tsp xantham gum (omit if flour already contains gum)
  • 1/2 tsp salt
  • 3/4 cup caster sugar

  • 2 tbsp melted butter

  • 3 tbsp melted butter

  • 3 granny smith apples, thinly sliced
  • 3/4 cup brown sugar

  • 2 1/2 tsp cinnamon

  • 1/2 cup icing sugar

  • 2 1/2 tsp water

Method

  1. Heat 1/4 cup milk to 40c. Add the yeast and set aside until foaming.
  2. Mix all dry ingredients for the dough.
  3. Combine yeast/milk mixture, melted butter and remaining milk.
  4. Mix for 5 minutes in the a stand mixer on high speed. Cover the bowl and let the dough rest for 10 minutes.
  5. While the dough is resting, wash, peel and core the apples. Slice thinly and set aside.
  6. Lightly grease a large sheet of parchment paper, approximately 16 x 20 inches (about the size of the Bake Off worktop protector. Turn out the dough and with greased hands, gently press / spread the dough to form a rectangle the size of the parchment.
  7. Brush with butter and sprinkle over the brown sugar / cinnamon mixture. Reserve a little for sprinkling on top, about 2 tbsp.
  8. Slice the dough into squares about the size of the bread tin. Place the bread tin on one end, so it is balanced (you will place the squares in one stack from end to end of the tin).
  9. Sprinkle apple bits over the dough.
  10. Carefully move each square into a standard bread tin (greased in advance). Stack the squares on top of each other. On the last piece, make sure the filling faces inwards so it doesn't stick to the tin. N.B if the dough is too wet to handle, use a spatula to 'roll' it into pieces and stack these in the tin haphazardly.
  11. Sprinkle with remaining apple bits and cinnamon sugar.
  12. Cover with plastic and allow to rise in a warm area for 20 minutes. Do not allow to double in size or it might collapse when baking.
  13. Bake at 190c for at least 35 minutes. Add a foil top and keep baking until the internal temp reaches 90c. Took about an hour last time - watch closely to prevent burning.
  14. Remove from oven and leave to cool in the pan for 10 minutes before turning out and removing to a wire rack. Once completely cooled, mix up the glaze and drizzle on top.