We’ll Be Baking This Caramelized Apple Bread All Season Long

When the weather cools down, we love to dive intobaking项目，用各种饼干，蛋糕，蛋art等加热我们的厨房。在本周的一集中F&W Cooks食谱作者兼食品造型师萨曼莎·塞内维拉特（Sa亚搏电竞mantha Seneviratne）与我们一起使她焦糖苹果面包—a recipe that you can enjoy for breakfast, dessert, or as an anytime snack. (And, since it’s studded with Granny Smith apples, it’s perfect forfall，也要。）请继续阅读她的分步方法，并与上面的视频一起。亚搏刀塔2

Seneviratne starts out by combining 2/3 cup of whole milk (heated to 115 degrees Fahrenheit), one teaspoon of granulated sugar, and 1 3/4 teaspoon active dry yeast in a Pyrex measuring cup. As the mixture sits and becomes foamy, prep the apples—you’ll need five Granny Smith, peeled, cored, and quartered. (The pieces will cook down slightly, she notes, and the larger size will also prevent them from getting mushy.)

Next, add 2 1/2 cups of all-purpose flour, 1/2 teaspoon of kosher salt, the yeast-milk mixture, and one large egg to the bowl of astand mixeroutfitted with a dough hook. Knead for three minutes, adding three tablespoons of granulated sugar as the mixer runs. Then add in six tablespoons of softened unsalted butter (it will mix in more easily at room temperature), a little bit at a time. Knead for an additional five minutes, and then, after a final knead on the countertop by hand, place it in a bowl (covered) and let it rise for an hour at room temperature until it doubles in size.

Melt 8 tablespoons of unsalted butter in askillet她说，加上两个盐 - “调味您的甜点就像调味咸味食物一样，”她说。亚搏电竞加入3/4杯颗粒糖，然后加入准备的苹果（圆形的一侧）。煮10-15分钟的所有东西，直到苹果“大部分是在斑点上变软和变成褐色”，焦糖变成了深棕色的阴影。她指出，旋转锅以确保焦糖均匀，并随时根据需要调低热量。也不要移开视线 - 金棕色的颜色太容易了，无法快速燃烧。

在黄油的底部9x9-inch pan, which Seneviratne previously sprinkled with finely chopped crystalized ginger, the apples go in rounded-side down. (Make sure to useallthat homemade caramel, don’t waste a single drop.) She also quickly makes a filling using light brown sugar, softened unsalted butter, and almond paste, which you can combine with an immersion blender,blender, or even just a fork.

Take the risen dough and roll it out into an 18-inch by 9-inch rectangle. Spread the almond filling over half the dough rectangle, and then, fold the other half of the rectangle over it so the filling is covered, pinching the edges shut. Place the dough square on top of the apples, and let it rise, covered, for about another half hour. The warm apples will help the dough rise.

塞内维拉特（Seneviratne）将锅放在有框的烤盘上有机硅烘焙垫(you can also use parchment paper), which will catch any stray drips. Stick it in the oven for 25 minutes at 375 degrees Fahrenheit, until the bread is “puffed and golden.”

Once the bread is done baking, let it cool on a wire rack for five to 10 minutes. Loosen the edges of the bread from the pan with a knife, and then, place a serving plate on top of the pan, inverting the bread onto the plate. Gently shimmy it out of the pan—if any of the apples flip out of place, you can easily fix it, as Seneviratne does in the video. After that, you’re all set to cut and serve. Add a healthy dollop of crème fraîche for the finishing touch.