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+ servings

Apple Harvest Bread

Apple Harvest Bread is a delicious and fluffy challah bread studded with naturally sweet apple chunks. Apples and cinnamon make this the most dreamy fall bread.
Prep Time3 hrs
Cook Time1 hr
Course: Bread
Cuisine: American
Keyword: apples, challah, yeast
Servings: 1 round loaf
Author: Lora

Ingredients

  • BREAD
  • 1/2 cup lukewarm water
  • 1 Tablespoon instant yeast
  • 4 cups flour
  • 2 eggs
  • 1 teaspoon sugar
  • 6 tablespoons vegetable oil safflower preferred
  • 1/4 cup honey
  • 1 1/2 teaspoons salt
  • FILLING
  • 2 medium-to-large apples NOT peeled; cored and diced in ¾” chunks (I peeled some)
  • 1/2 teaspoon ground cinnamon
  • ¼ cup granulated sugar
  • egg wash-
  • 1 large egg beaten with 1 tablespoon water

Instructions

  • In a mixer, with a dough hook attachment, add the warm water and yeast. Mix until blended. Add the sugar and mix about a minute. Slowly mix in 1 cup of the flour until combined.
  • Mix in the eggs one at a time until they are combined. Add another 2 cups of the flour, oil, honey and salt.
  • Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl. Slowly add the rest of the flour (the remaining 4 cups) and mix until combined. Stop the machine as you add each cup of the flour to scrape the sides of the bowl and incorporate the flour.
  • Mix on low speed for 12 minutes until dough is incorporated. Be sure to give your mixer a break, as you don’t want to burn it out. Add flour if needed 1 tablespoon at a time. The dough will be a little sticky but also firm.
  • Take dough out of mixer bowl. Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil. I use vegetable oil).
  • Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours. It could take a full 2 hours to double in size, depending on where you have the bread rising).
  • Lightly grease a 9″ round cake pan that’s at least 2″ deep. Or grease a 9″ or 10″ spring form pan.
  • Gently deflate the dough, transfer it to a lightly greased work surface, and flatten it into a rough rectangle, about 8″ x 10″.
  • Spread half the apple chunks in the center of the dough.
  • Fold a short edge of the dough over the apple to cover it, patting firmly to seal the apples and spread the dough a bit.
  • Spread the remaining apple atop the folded-over dough.
  • Cover the apples with the other side of the dough, again patting firmly. Basically, you’ve folded the dough like a letter, enclosing the apples inside.
  • Take a bench knife or a knife, or even a pair of scissors, and cut the apple-filled dough into 16 pieces. Cut in half, then each half in halves, etc. This could become messy because the apple pieces will start to fall out. (Not to worry if pieces do fall out while assembling. Simply place them on top. )
  • Lay the dough chunks into the pan; crowd them so that they all fit in a single layer (apple pieces may fall out. Tuck them in between the dough pieces and place them on top. I had a few extra dough chunks leftover, and added them to a mini rectangular baking pan).
  • Cover the bread gently with lightly greased plastic wrap or a proof cover, and allow it to rise for about 1 hour (could take a bit longer than an hour, depends on where you leave it rise), until it’s a generous 2″ high. It should just crest the rim of a 9″ round cake pan. Towards the end of the rising time, preheat the oven to 325°F.
  • Whisk together the egg and 1 tablespoon water. Brush the dough with the egg mixture
  • Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least light brown all over, with no white spots
  • Remove the bread from the oven, and after 5 minutes loosen the edges and carefully transfer it to a serving plate.
  • Best served warm but even great the next day.