Cinnamon Apple Sandwich Bread

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| Servings: Makes one 81⁄2 x 41⁄2-inch (21.5-by-11.5 cm) loaf


  • Unsalted butter, for the pan
  • 1 ½ pounds/680 g (small cantaloupe-size piece) of Master Recipe
  • Unbleached all-purpose our, for rolling
  • 1 small apple, cored and finely diced
  • 6 tablespoons (75 g) sugar
  • 2 ½ teaspoons ground cinnamon
  • 1 egg white mixed with 1 tablespoon water, for egg wash


  1. Butter an 81⁄2 x 41⁄2-inch (21.5-by-11.5 cm) nonstick loaf pan.
  2. Sprinkle the dough with our to prevent sticking and let it rest, loosely covered with plastic wrap, for 90 minutes.
  3. Sprinkle more our on top of the dough and, on a oured surface, roll the dough into 1⁄4-inch (6 mm) thick rectangle.
  4. Spread the apples over the dough. In a small bowl, mix together the sugar and cinnamon, and sprinkle 5 tablespoons of it over the apples. Stretch the dough into a rectangle one more time, and press the lling into the dough.
  5. Tightly roll the dough up into a log, starting at the end nearest you. Pinch the seam together to seal, and then fold the log into a ball as you would fold a letter.
  6. Set the loaf in the prepared pan fold side down. Let rest for 90 minutes, loosely covered with plastic wrap.
  7. Preheat the oven to 375 F (190 C/gas 5), with a baking stone on the middle rack.
  8. Brush the loaf with egg wash, sprinkle with the remaining cinnamon sugar, and use a serrated knife to cut a slash down the center of the loaf.
  9. Bake for about 45 minutes, until deeply browned and firm.
  10. Transfer to a wire rack, remove the loaf from the pan, and let cool completely.

Source: Artisan Breads in Minutes