Baking Classics
The Technique
Citrus Apple Butter Braided Bread
Toast. If it is a part of the the breakfast menu, be certain it is worthy of a spot on the plate. Citrus Apple Butter Braided Bread relies on an enriched yeast dough that can be used to prepare Cinnamon-Orange Swirl Bread or Orange Sweet Rolls. In this version, the dough is filled with a homemade Citrus Apple Butter then it is rolled into a spiral. A simple cut down the center of the dough allows you to create an effortless braid that bakes beautifully. Although the bread makes delicious toast, the entire loaf can be drizzled with a Fresh Orange Glaze, if desired. Learn how to make this stunning breakfast bread with just a few quick twists.
Citrus Apple Butter Braided Bread
makes 1 loaf
This particular recipe yields an extra large bread loaf weighing approximately 2 pounds. If you do not plan use it all right away, place the bread in a zip top bag & freeze it up to 1 month.
3/4 cup Citrus Apple Butter
1/2 cup warm water
1 {1/4-oz} package active dry yeast
1 tsp sugar
3 3/4 cups all purpose flour
3 Tbsp sugar
1 tsp kosher salt
3 Tbsp softened butter
1 egg, at room temperature
2/3 cup whole milk, at room temperature
1 Tbsp sugar
Prepare the Citrus Apple Butter as directed. Stir together the water, the yeast & 1 tsp sugar in a measuring cup. Let stand 5 minutes or until foamy. Meanwhile, whisk together the flour, 3 tablespoons sugar & the salt in the work bowl of an electric stand mixer. Add the butter, the egg & the milk. Blend on Low speed 30 seconds. Add the yeast mixture & blend on Low speed 30 seconds. Once the dough comes together, blend on Medium speed 5 minutes. Stop the mixer. The dough will be slightly sticky. Sprinkle a little flour over the dough & transfer it from the bowl using a dough scrapper onto a cutting board. Form the dough into a ball & place in a large lightly greased bowl. Coat the surface with cooking spray & cover with plastic. Let rise in a warm spot free from drafts 1 hour to 1 hour & 30 minutes or until the dough increases by half its original size. The dough should feel very soft & light for its’ size.
Punch the dough down & place onto a lightly floured work surface. Roll the dough to a 10 x 20-inch rectangle. Spread the Citrus Apple Butter over the dough surface. Roll the dough crosswise, jelly roll fashion. Cut the dough lengthwise down the center leaving 2 inches intact with a sharp chef knife. Twist the dough, exposing the filling & tuck both ends under. Transfer the loaf to a parchment paper-lined half sheet pan. Cover loosely with plastic wrap. Let rise in a warm spot free from drafts 30 minutes or until the dough increases by half its original size.
Preheat the oven to 350 degrees. Remove the plastic wrap. Sprinkle the dough with 1 tablespoon sugar. Bake the dough on the center rack in the oven 40 minutes or until the top is golden brown. Remove the bread from the oven & cool completely. Serve with the remaining Citrus Apple Butter.
Citrus Apple Butter
makes about 1 cup
2 large navel oranges {about 1 1/4 lb}
2 1/2 cups water, divided
3 cups peeled & diced Granny Smith apple, about 2 {8-oz} apples
3/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/2 cup sugar
Remove the outer peel from 1 of the oranges using a sharp vegetable peeler & slice it into 1 1/2-inch pieces. Bring the orange peel & 2 cups water to a boil over Medium-High heat in a 3 1/2-quart saucepan with tall sides. Cook 15 minutes or until the peel softens & approximately 1 tablespoon of the water remains. Add additional water to the saucepan, if necessary. Add the apple, the fresh orange juice, the lemon juice, the sugar & the remaining 1/2 cup water to the saucepan. Do not walk away while preparing the filling as the mixture bubbles vigorously & very close to the top of the pan. Cook over Medium to Medium-Low heat, stirring occasionally, 15 minutes or until about 1 Tbsp of the liquid remains. Remove from the heat. Chill 3 hours. Use the apple butter within 7 days.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Citrus Apple Butter Braided Bread
Citrus Apple Butter Braided Bread offers an impressive presentation that is simple to achieve. Rather than forming the design lengthwise to cut traditional style cinnamon buns, it is rolled beginning at the shorter end to produce a generous portion of dough. Expect a good bit of oven spring for this loaf as it’s about twice the size of a classic bread loaf.
The Technique
Patience is the key to beautiful yeast bread. Do not rush the rise time be it the first or the second. A few tools & equipment essentials will be necessary in order to complete the task. Assess the items ahead of time. Here’s what you should know.
No. 1
The Ingredients
It is always a good idea to measure ingredients before beginning any procedures to ensure the most accurate results. Follow these tips & cues to be certain you’re on task during the process as well.
The Yeast & The Proofing
Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast.
It’s a good idea to dissolve dry yeast before using. Combine the warm water, the yeast & a little sugar in a measuring cup or a glass bowl. Allow it to stand until foamy & bubbly. If no bubbles are created during the proofing process, the yeast will not be able to do the job. Simply discard the batch & start again. At this point, you’ll only be five minutes into the procedure so don’t get discouraged. If the bubbles are present then the yeast has proved to you that it is indeed good & you can proceed.
The Sugar
Granulated sugar is used in several pivotal points throughout the recipe. When combined with the water & the yeast during the proofing process, it serves to feed the yeast. It is used in the dough not only to provide a slightly sweetened flavor but help aide in the browning process while baking. The sugar further enhances the top of the bread loaf once baked.
The Flour & The Salt
The mixing procedure develops the gluten in flour to build the foundation of quality yeast raised doughs. Salt gives dough flavor. Without out it, expect a dull tasting bread. However, salt can kill yeast so it should be evenly dispersed into the flour before the yeast mixture is added.
The Citrus Apple Butter
Homemade apple butter bursting with fresh orange flavor gives this bread a signature taste & look once the dough is braided. The blend will need ample time to chill before using so proceed accordingly.
No. 2
The Mixing & The Kneading
You are now ready to add the ingredients together & proceed with the recipe as directed. A heavy duty stand mixer fit with a dough hook is a bread makers friend. It will take care of all of the muscle work when it comes to kneading the dough. Bread doughs will give your mixer a good workout. Do not leave it unattended as it may rock & shake a bit as the dough mixes.
Whisk together the flour, 3 tablespoons of sugar & the salt in the work bowl of an electric stand mixer. Add the butter, the egg & the milk. Blend on Low speed 30 seconds. Add the yeast mixture & blend on Low speed 30 seconds. Once the dough comes together, blend on Medium speed 5 minutes. You’re looking for a soft, supple dough that isn’t tight. Approximately 2-inches of the dough will cling to the bottom of the bowl as it mixes. When the kneading process is complete, expect a soft dough that clings to the hook. Sprinkle a generous amount of flour around the outer portion of the dough & begin removing it from the work bowl & equipment onto a floured surface.
No. 3
The First Shaping
The dough should feel smooth & light. Place it on a lightly floured surface & flatten the dough into a circle using your hands. The dimples over the surface are from my finger tips indicating the texture of the dough.
3a
Gather the outside of the dough & press sections of it to the center around the entire circumference until it all meets evenly in the middle. Flip the dough over. A few quick spins between your hands will have it shaped into a ball. The dough is now ready to be placed into a large, lightly greased bowl.
No. 4
The First Rise
Allow the dough to rest & rise. Place the smooth surface in a lightly greased bowl & flip it over so that the greased side faces upwards. Cover the bowl with plastic wrap & place it in an area in your kitchen free from drafts. Covering the dough will keep it from developing a tough skin.
4a
Allow the dough to rise in a warm spot free from drafts until the dough increases by half its original size. The dough should feel very soft & light for its’ size. This can take anywhere from an hour to an hour & a half depending on the temperature of your kitchen. If it’s rising slowly, turn on the oven & place the bowl of dough beside it to speed along the process. Once it has risen, punch the dough down.
No. 5
The Second Shaping
Place the dough onto a lightly floured work surface. Roll the dough to a 10 x 20-inch rectangle.
5a
Spread the Citrus Apple Butter over the dough surface. Roll the dough, crosswise, jelly roll fashion.
5b
Cut the dough lengthwise down the center leaving 2 inches intact with a sharp chef knife.
No. 6
The Second Rise
Twist the dough, exposing the filling & tuck both ends under. Transfer the loaf to a parchment paper-lined half sheet pan. The loaf is easy to maneuver once shaped. Place it directly in the center of the pan as it will grow a good bit when placed in the oven. Cover the dough loosely with plastic wrap. Let rise in a warm spot free from drafts 30 minutes or until the dough increases by half its original size. Do not rush this process. It will rise a good bit & spring a good bit in the oven as well.
No. 7
The Baking
Preheat the oven to 350 degrees. Remove the plastic wrap. Sprinkle the dough with 1 tablespoon sugar. Bake the dough on the center rack in the oven 40 minutes or until the top is golden brown. Remove the bread loaf from the oven & cool completely. Slice & serve with the remaining Citrus Apple Butter. Expect some caramelization of the apple butter on the bottom of the bread loaf once baked.
The Tune
“Must Be Catchin'” Julie London
httpa://www.youtube.com/watch?v=vgWeheqFslc
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