We are deep into the apple picking season in our area. There are lots of great varieties ready and our local orchard has them along with other apple products for enjoying. Today also happens to be Johnny Appleseed Day.
John Chapman (born on this date in 1774) was an American pioneer nurseryman who introduced apple trees to large parts of Pennsylvania, Ohio, Kentucky, Indiana, Illinois and the northern counties of present day West Virginia. Legend has it that his dream was to produce so many apples that no one would ever go hungry. He is painted as a dreamy wanderer who wore only coffee sacks with holes cut out for his arms as clothing and that he rarely wore shoes, even during the cold of winter. And let’s not forget about the mush pot he wore on his head as a hat. The legend goes on to say he planted apple seeds throughout the countryside in open places in the forests, along the roadways and by streams. Johnny Appleseed was a kind and generous person, providing leadership in conservation and preaching simple living and individualism to those he met.
The truth is just a bit different from the legend. John Chapman was a deeply religious & generous person who lived simply and believed strongly in conservation. But Chapman’s apple trees were not randomly planted. They were planned out orchards that he sold to help settlers make land claims. The apples his trees grew did not yield edible fruit. They were used primarily to make hard (fermented) cider and applejack, a brandy distilled from the fermented cider.
Discrepancies aside, John Chapman helped the apple to become a favored American fruit. To honor his legend on Johnny Appleseed Day and to highlight this versatile fall fruit, I’m offering this recipe for Apple Strudel Bread.
Apple Strudel Bread (adapted from bhg.com)
Makes: 16 servings Total time: 4 hours
Ingredients:
- 3/4 cup milk
- 1/3 cup butter, cut up
- 1 egg
- 3 1/4 cups flour
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 1 teaspoon active dry yeast or bread machine yeast
- 3 tablespoons butter, softened
- 3 cups thinly sliced, peeled apples (about 1 pound)
- 1/2 cup packed brown sugar
- 1/2 cup raisins, if desired
- 4 teaspoons flour
- 1 teaspoon ground cinnamon
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla
- 2-4 teaspoons milk or water
Directions:
Add the milk, 1/3 cup butter, egg, flour, sugar, salt and yeast to a 1-1/2- or 2-pound bread machine according to the manufacturer’s directions and select the dough cycle. About 10-15 minutes before the bread dough cycle is complete, line a 15x10x1-inch baking pan with foil, greasing the foil. Set the pan aside.
In a medium bowl combine the peeled, cored & sliced apples, brown sugar, raisins, 4 teaspoons flour and the cinnamon for the filling.
It only takes a few minutes for the sugar to liquidize & the flavors to blend.
When the dough is ready, roll it into a 24×12-inch rectangle on a lightly floured surface. Spread the softened butter on the rolled out dough. Starting about 2 inches from a long side, spoon the filling in a 3-inch-wide band across the length of the dough.
Spread the filling on the buttered dough. Kelly doesn’t like raisins so I kept them out of half the filling.
Starting from the long side, carefully roll the bread into a spiral. Brush the edges with a little water, then seal the long seam and the ends. Carefully place the roll, seam side down, in the prepared pan, curving it to form a crescent shape.
Ready for the oven.
Cover the roll and let it rise in a warm place for about 45 minutes. Bake the roll in a 350° oven for 30 to 35 minutes or until it is golden brown. Cool it completely in the pan on a wire rack.
Out of the oven.
When the strudel is cooled, transfer it to a wire rack. Combine the powdered sugar and vanilla in a small bowl. Stir in 2 teaspoons of milk or water to start, adding the additional 1-2 teaspoons if needed to make a glaze of drizzling consistency. Drizzle the glaze over bread.
The glaze is drizzled over the strudel when it is cooled, then allowed to dry.
Serve the strudel when the glaze has dried.
Wonderful scents wafted from the kitchen all day!
Enjoy this year’s apple harvest! ~Linda
Apple Strudel Bread (adapted from bhg.com)
Makes: 16 servings Total time: 4 hours
Ingredients:
- 3/4 cup milk
- 1/3 cup butter, cut up
- 1 egg
- 3 1/4 cups flour
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 1 teaspoon active dry yeast or bread machine yeast
- 3 tablespoons butter, softened
- 3 cups thinly sliced, peeled apples (about 1 pound)
- 1/2 cup packed brown sugar
- 1/2 cup raisins, if desired
- 4 teaspoons flour
- 1 teaspoon ground cinnamon
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla
- 2-4 teaspoons milk or water
Directions:
Add the milk, 1/3 cup butter, egg, flour, sugar, salt and yeast to a 1-1/2- or 2-pound bread machine according to the manufacturer’s directions and select the dough cycle.
About 10-15 minutes before the bread dough cycle is complete, line a 15x10x1-inch baking pan with foil, greasing the foil. Set the pan aside.
In a medium bowl combine the peeled, cored & sliced apples, brown sugar, raisins, 4 teaspoons flour and the cinnamon for the filling. When the dough is ready, roll it into a 24×12-inch rectangle on a lightly floured surface. Spread the softened butter on the rolled out dough. Starting about 2 inches from a long side, spoon the filling in a 3-inch-wide band across the length of the dough. Starting from the long side, carefully roll the bread into a spiral. Brush the edges with a little water, then seal the long seam and the ends. Carefully place the roll, seam side down, in the prepared pan, curving it to form a crescent shape.
Cover the roll and let it rise in a warm place for about 45 minutes. Bake the roll in a 350° oven for 30 to 35 minutes or until it is golden brown. Cool it completely in the pan on a wire rack. When it is cooled, transfer the strudel to a wire rack. Combine the powdered sugar and vanilla in a small bowl. Stir in 2 teaspoons of milk or water to start, adding the additional 1-2 teaspoons if needed to make a glaze of drizzling consistency. Drizzle the glaze over bread. Serve when the glaze has dried.