This versatile sourdough apple bread recipe can be made using fresh or preserved apples. This recipe makes enough for two loaves so you’ll have enough for snacking, breakfast, or dessert.
Sourdough Apple Bread Recipe
Ingredients
Dough:
1 cup sourdough starter
¾ cup warm milk
1 tablespoon yeast
¼ cup melted butter
1 egg
¼ cup sugar
1 teaspoon salt
3 to 4 cups all-purpose flour
Filling:
5 or 6 apples, peeled and chopped into bite-sized pieces OR 1 quart of canned apples, drained well
1 cup brown sugar
1 ½ teaspoon cinnamon
3 tablespoons butter
Glaze:
2 cups powdered sugar
1 teaspoon cinnamon
2 tablespoons milk (add more to get desired consistency)
Instructions
- DOUGH: Using an electric stand mixer, add all the ingredients except for the flour and mix using the flat beater (the dough hook will be used later). Add the flour one cup at a time. Mix well after each addition. After the first two cups of flour have been added switch to the dough hook. Mix until the dough is a smooth ball. Knead on a floured surface a few times before letting the dough rise.
- Transfer the dough into a greased bowl, turning so the top is greased too. Cover and allow to rise. This can take one hour and up to five hours. When the dough has doubled, knead it down and prepare a floured surface.
- FILLING: Combine the brown sugar and cinnamon in a small bowl. Melt the butter.
- Roll half the dough into a rectangle approximately 8×18 inches. Brush the dough with some of the melted butter. Cut the dough into six strips lengthwise. Cut the strips again six times widthwise, making small rectangles.
- ASSEMBLE: Grease two bread pans with butter. Layer the dough rectangles in the pan, sprinkle with the sugar cinnamon mixture and the diced apples. Repeat the layer until the dough has all been used.
- Repeat steps 4 and 5 for the second loaf of sourdough apple bread.
- Cover both loaf pans with plastic wrap and allow to rise, approximately 30 to 60 minutes.
- Preheat oven to 350˚ Fahrenheit.
- Bake for 35 to 45 minutes. You may need to cover the loaves loosely with foil during the final ten minutes. Cool in pan for 15 minutes before attempting to remove from the pan.
- GLAZE: Mix all ingredients together using a whisk. Drizzle the glaze over the loaves before serving.
Yield: 2 Loaves
Sourdough Apple Bread
A versatile bread that can be made using fresh or preserved apples. You'll enjoy this as a snack, breakfast, or dessert.
Ingredients
Dough
- 1 cup sourdough starter
- ¾ cup warm milk
- 1 tablespoon yeast
- ¼ cup melted butter
- 1 egg
- ¼ cup sugar
- 1 teaspoon salt
- 3 to 4 cups all-purpose flour
Filling
- 5 or 6 apples, peeled and chopped into bite-sized pieces OR 1 quart of canned apples, drained well
- 1 cup brown sugar
- 1 ½ teaspoon cinnamon
- 3 tablespoons butter
Glaze
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 2 tablespoons milk (add more to get desired consistency)
Instructions
- DOUGH: Using an electric stand mixer, add all the ingredients except for the flour and mix using the flat beater (the dough hook will be used later). Add the flour one cup at a time. Mix well after each addition. After the first two cups of flour have been added switch to the dough hook. Mix until the dough is a smooth ball. Knead on a floured surface a few time before letting the dough rise.
- Transfer the dough into a greased bowl, turning so the top is greased too. Cover and allow to rise. This can take one hour and up to five hours. When the dough has doubled, knead it down and prepare a floured surface.
- FILLING: Combine the brown sugar and cinnamon in a small bowl. Melt the butter.
- Roll half the dough into a rectangle approximately 8x18 inches. Brush the dough with some of the melted butter. Cut the dough into six strips lengthwise. Cut the strips again six times widthwise, making small rectangles.
- ASSEMBLE: Grease two bread pans with butter. Layer the dough rectangles in the pan, sprinkle with the sugar cinnamon mixture and the diced apples. Repeast the layer until the dough has all been used.
- Repeat steps 4 and 5 for the second loaf of sourdough apple bread.
- Cover both loaf pans with plastic wrap and allow to rise, approximately 30 to 60 minutes.
- Preheat oven to 350˚ Fahrenheit.
- Bake for 35 to 45 minutes. You may need to cover the laoves loosely with foil during the final ten minutes. Cool in pan for 15 minutes before attempting to remove from the pan.
- GLAZE: Mix all ingredients together using a whisk. Drizzle the glaze over the loaves before serving.
Is this made with active starter or discard starter? Thank you.
Since there is also yeast in the recipe, you can use either active starter or discard!
I’ve made this bread a few times, this is a very good recipe, bread is really fine. However, I can’t figure out how you mean to put the loaves together. When I do it, I have just layered apples over long strips of dough: I don’t understand what you mean to do with the little “rectangles,” –what is the reason for the little rectangles; why are they used? Dough is very soft & cutting it into small bits just makes the whole thing fall apart when I do it–could you give some sort of diagram or photo of how the loaves are put together?
I made this. We loved it!
Could you roll the brea like a swirl loaf instead of layering with the rectangles?
Probably, I haven’t made it that way before though so I’m unsure if it would change the bake time or not!
Can this be made without the yeast? Using active starter.
Hello sorry for the late reply. Yes it is a sourdough starter recipe. You can use the active version or the discard