Your favorite English muffin, turned into the perfect loaf of bread with a seasonal twist, featuring cinnamon and sweet apple pieces throughout!
2 1/2Cbread flour
1pkg rapid rise yeast
1medium apple dicedroughly 1/2C
1 1/4Capple ciderheated to 115°F
Lightly grease an 8x4-inch loaf pan. Sprinkle well with cornmeal. Discard extra cornmeal.
In the bowl of a stand mixer, combine dry ingredients. Dice apple into 1/4-inch pieces. Add to dry ingredients, tossing well to coat. Heat cider to a temperature of 115-120°F. With mixer running on low, slowly add warm apple cider. Increase speed to medium, continuing to mix until dough pulls away from the sides of the bowl.
Lightly grease a rubber spatula or your hands. Transfer dough to prepared loaf pan. *Dough will be sticky. Spread dough into an even layer, pressing into corners. Sprinkle with cornmeal. Cover and allow to rise in a warm location until doubled in size, roughly 60-90 minutes.
Preheat oven to 375°F. Bake for 30 minutes. Allow bread to cool in pan for at least 15 minutes before turning out onto a wire rack to cool completely.
Toast slices and serve with bread, jam or apple butter. Store remaining bread in an airtight container.
Recipe serves roughly 8, yields 1: 8-inch loaf.An original recipe from Baked by Rachel
Apple Cinnamon English Muffin Bread - https://www.bakedbyrachel.com/apple-cinnamon-english-muffin-bread/