Apple Pie Pull-Apart Bread

After I made the hand pies I had tons of apple pie filling left over and I had a choice.  Either eat if by the spoonful (it was a tempting option because this filling is so damn good) or find a way to use it.  Eventually the 'use it' option won out and I decided to pair it with my all-time favorite cinnamon pull-apart bread and make a pie in every slice.  This version of the bread is not as sweet as the cinnamon variety and my roommates and I found it to be a delightful breakfast bread.  So enjoy it with your morning coffee or anytime really. 

For the Bread

3 cups all-purpose flour

¼ cup granulated sugar

2¼ teaspoons (1 envelope) active dry yeast

½ teaspoon salt

4 tablespoons unsalted butter

⅓ cup whole milk

¼ cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling

3 lbs large, baking apples

1 tablespoon fresh lemon juice

4 tablespoons unsalted butter

⅓ cup packed brown sugar

¼ cup sugar

1 tablespoon flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

Directions

1. Activate the yeast by whisking the yeast into three tablespoons of warm water (it should be between 105 and 115 degrees F).  Add a pinch of sugar and allow the mixture to sit for five minutes, until it is foamy and frothy.  

2. In a large mixing bowl whisk together two cups flour, sugar, and salt.  Set aside.

3. Whisk together eggs and set aside.

4. In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

5. Pour the milk/butter mixture into the dry ingredients and mix with a spatula.  Add the activated yeast at this time.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

6. Place the dough is a large, greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.

7. While the dough is rising core and peel the apples and dice them.  Transfer to a large bowl and toss with the lemon juice.

8. In a medium pot over medium-high heat, melt the butter.  Add the apples and brown sugar and cook, stirring occasionally, until the apples are just tender and the juices syrupy (about 8 minutes).  Transfer to a baking sheet and let the apples cool.  Transfer them to a large bowl and toss with the flour, cinnamon, ginger and cloves. Set aside.  Grease a 9x5x3-inch loaf pan and line the bottom with parchment paper.  Grease and flour the pan again.  Set aside.

9.  Gently deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  Spread the apple mixture evenly across the dough, making sure to reach the edges.

10. Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.   Layer the dough squares in the loaf pan.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

11. Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.

12. Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board.  Carefully invert the pan and transfer it to a serving plate.

Bread adapted from Joy the Baker and filling adapted from
Williams-Sonoma Baking Book.