Ingredients
1 package active dry yeast
2 1/4 cup bread flour
2 tbsp brown sugar
1 tbsp dry milk powder
1 tsp cinnamon, ground
1 tsp salt
1 cup water swirl filling:
1 apple, peeled, cored & 1/4 diced
3 tbsp brown sugar
1 tsp cinnamon
1 tbsp all purpose flour
1/4 tsp nutmeg
Directions
All ingredients should be at room temperature before starting. Add
all the dough ingredients to the pan in the order listed. Select
"White Bread". Press "Start".
Let the machine run all the way through the end of final kneading.
During the final knead, prepare a work area in which the dough will
be rolled out.
Combine and thoroughly blend the spiral filling ingredients.
After the machine stops kneading for the final time, remove the bread
pan with the dough in it.
PERSONAL NOTE: (this part depends on the machine you are using. -
with my Hitachi if I remove the bread pan the machine automatically
goes back to zero on the timer - what I do is just take the dough out
of the pan and leave the pan in place)
Working quickly, turn the dough out onto a well floured work area.
Roll the dough out to form a long but narrow (about half as wide as
the bread pan is tall) oblong of dough about 1/2" thick. Spread the
spiral filling ingredients over the top of the dough oblong. Roll the
dough up jelly-roll fashion. Return the dough cylinder to the bread
pan. Permit the machine to complete the rise and bake cycles
normally. ~!- Sharon Stevens
From: Joel Ehrlich Date: 11-21-94
Servings: 1 servings
Cinnamon Apple Swirl Bread (Abm) No. 3351 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
Written recipes as an idea can be found way back into history, certainly as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, sadly, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. During the time of the Romans a roman called Apicius compiled a collection of documents detailing recipes prepared by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of his times were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab countries, including spices like rosemary and coriander. The introduction of these new tastes caused an increase in cookery books, some of which are now in private collections. When we get to the 20th century, cookery publications are highly popular mostly due to more people being able to read, people having increased free time and a general increase in wealth. The arrival of TV brings us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Cinnamon Apple Swirl Bread (Abm) No. 3351 recipe.
