Fall is in the air and its Halloween month. This week Brooke and Brittany discuss fall activities they enjoy doing with their families as well as prep for this Halloween. They also discuss favorite costumes from Halloweens past.

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Apple Pie Twist Bread

Bread Dough:

• 2 3/4 cup all purpose flour
• 1/4 cup white granulated sugar
• 2 1/4 teaspoon dry active yeast
• 1/2 teaspoon fine salt
• 1/3 cup milk
• 4 Tbs butter
• 1/4 cup water
• 1 1/2 tsp vanilla extract
• 2 large eggs

Apple filling:

• 2-3 Large apples (I use macintosh, but you use your favorite baking apple)
• 3-4 Tbs white granulated sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• splash of water

Instructions

1. Heat the milk and butter either on the stove over low heat until the butter is just melted or in the microwave for approximately 45 seconds until butter is melted. Once butter is melted add the 1/4 cup water. Once the milk mixture has cooled to about 105 F add the active yeast and let it sit for about 5 minutes until foamy. (If the mixture does not foam you need new yeast) After it has foamed add the vanilla
2. In a large bowl or a bowl with a stand mixer stir together 2 cups flour, 1/4 cup sugar and salt.
3. Add the milk mixture to the flour, using a rubber spatula or paddle attachment mix until the dry ingredients are evenly moistened. With mixer on low speed add the eggs one at a time until just incorporated. Stop the mixer and add the remaining 1/2 cup flour
4. If using a stand mixer remove the paddle attachment and place on kneading hook. Resume mixing on low adding flour as needed to make a smooth moist and just slightly sticky dough. If kneading by hand add as little flour as needed until dough is smooth
5. Place dough in a large greased cowl covered and let rise in a warm place until doubled in size, about 45-60 minutes
6. Make the Apple Filling: Peel and dice the apples into bite size pieces. Place apples, sugar, cinnamon, nutmeg and a splash of water in to a saute pan. Cook the apples over medium to medium low heat (depending on your stove) until apples have started to soften and cooked down some.
7. Assemble the Bread: Preheat oven to 350 F. Punch down the risen dough. Roll out dough on a floured surface into a rectangle (I roll mine out as large as I can make it, approximately 15x24 inches).
8. Sprinkle the apple pie filling evenly over the dough. Roll the dough up long ways (as if going to make cinnamon rolls). Then twist the roll of dough several times. Then create a figure eight out of the rolled and twisted dough. Place twisted bread on a greased baking sheet or round 9 inch cake pan (this is what I back my bread in.).
9. Cover the pan and let the dough rise in a warm place until doubled in size 30-60 minutes.
10. Bake the loaf of bread until golden brown and sounds hollow. It can take 35-45 minutes depending on your oven, the internal temp of the bread should be about 190-195 F. If the top of your bread is browning too quickly and is at risk of over browning or burning loosely cover with a piece of aluminum foil.
11. Remove from oven and allow to cool in pan for 15 minutes.