This bread is a treat my mother and grandmother would make when I was a kid.
When I was in highschool, there was an exchange student from Germany name Anna.
One day, during my senior year, we had a multi-cultural day. There was a festival of sorts in the gymnasium and both teachers and students set up tables representing the respective land of their heritage. Exchange students were encouraged to bring foods that were traditional to their respective homelands.
Anna made this same bread.
Now, I know my mother had this recipe in her kitchen…she had gotten it from her mother, and I wrote it in my recipe book before I left home. But somewhere along the way, I lost the recipe. I basically remembered what was in it, but not the measurements. I asked my mother for the recipe again a couple years ago, and she didn’t remember ever having such a recipe.
What?! Mom, you should remember EVERYTHING you ever made me. I’ve only been gone two decades. That is practically like yesterday!
So…I spent some time experimenting, and I think I about have it right.
My mother would always buy the pre-made frozen bread dough at the store, I do it from scratch.
To begin, preheat your oven to 400 degrees.
In the bowl of a mixer that is fitted with a dough hook, combine 1 egg and 1 cup plus one tablespoon of lukewarm water.
Add a quarter cup of sugar.
Two and a half teaspoons of quick-rise yeast.
3 cups of Bread Flour
One and a half tablespoons oil (I use extra virgin olive oil)
And one and a half teaspoons of Salt
Turn on the mixer and let it begin mixing. Add a little flour at a time, up to an additional half cup, until a nice, soft dough begins to form. You will mix this a total of about 12 minutes.
Grease and flour a 9×13 baking pan. – I coated my pan with my "pan-ease" mixture.
Spread the dough in the bottom of the pan.
Cover this with a light towel, and place it in a warm place to rise. A great place, would be your oven with the oven light on. It creates just enough warmth for the dough to rise, without being too warm.
After the dough has doubled in size (about an hour) combine 3 Tablespoons of milk and a quarter teaspoon of Nutmeg (fresh is ideal.)
Set that aside for just a moment.
Core and slice up an apple. Use whatever kind of apple you like to bake with, or have handy. Here I used a Red Delicious.
Lay the slices along the top of the dough.
Take a brush, and brush the milk mixture all over the top.
In a small dish, combine 2 Tablespoons each of Sugar and Brown Sugar, One Tablespoon of Flour, a half teaspoon of Cinnamon and an eighth of a teaspoon of Allspice.
Mix it well
Sprinkle this all over the top of the apples.
Finally, take a single tablespoon of cold butter, and cut it up into as many little pieces as you can.
Place them all over the top.
Bake for 15 minutes, and then reduce the heat to 350 degrees and bake it for 15 more minutes, or until the edges of the bread are golden. This will not be dry on top, so don’t wait for it to be dry, or you will overcook it.
Then enjoy this ooey-gooey delicious treat!
This week the wonderful #SundaySupper group is celebrating their heritage. As you can see, I shared my German heritage with you by sharing by grandmother’s Apple Kuchen.
3 generations in my great-grandmother’s kitchen
Now, take a trip around the world as you visit all of these wonderful Sunday Supper posts, celebrating our heritage!
- Scotch Eggs and Brotchen Rolls – The Meltaways
- Aunt Mary’s Pasta Salad – BG Garden
- Spaghetti Carbonara – Katherine Martinelli
- Slow Cooker Chicken Paprikash – Make Dinner Easy
- Potato and Spinach Knishes – The Girl In The Little Red Kitchen
- German Potato Salad – Magnolia Days
- Sausage and Broccoli with Orecchiette – Daddy Knows Less
- Chicken Enchiladas Suizas – The Weekend Gourmet
- Strawberry Tiramisu – Chocolate Moosey
- Chocoflan – Juanita’s Cocina
- Egg Liqueur Cake – The German Foodie
- Bucatini all’Amatriciana – Mooshu Jenne
- Rasmalai (Ricotta in Sweet Coconut Milk with Almonds and Pistachio) – Sue’s Nutrition Blog
- Mediterranean Couscous Salad – In the Kitchen With KP
- Rouladen – Midlife Road Trip
- Lemon Balm Roasted Chicken and Rum Raising Cupcakes with Maple Frosting – What Smells So Good?
- Keftikas (Turkish Meat and Leek Patties) – The Little Ferraro Kitchen
- Croque Monsieur with a Béchamel sauce – The Daily Dish Recipes
- Momma’s Meat Pie with Poutine Sauce – Momma’s Meals
- Polish Rustic Plum Tart – Comfy Cuisine
- Drop Scones (Scottish Pancakes) – Cositas Bonitas
- Jamaican Cornmeal Pudding – The Lovely Pantry
- Borscht Shooters – Cookistry
- Shepherd’s Pie – Big Bear’s Wife
- Parsnip Cakes – Mama’s Blissful Bites
- Roasted Curried Vegetables – Hot Curries & Cold Beer
- Portuguese Mussels in a Chorizo Sauce – Family Foodie
- Bulgogi Kimchi Grilled Cheese – Damn Delicious
- Wine pairings for all the recipes – ENOFYLZ
Follow the #SundaySupper hashtag on twitter for even more foodie fun.
Join in and share your recipes and photos too. Follow the Sunday Supper Pinterest board to see all the delectable food pics. Let us all celebrate our heritage with food, family, and friends!
_____
Apple Kuchen
by The Foodie Army Wife | Conni Smith
1 egg
1 cup + 1 Tb Lukewarm Water
1/4 c + 2 Tb Sugar, divided
2 1/2 tsp quick-rise Yeast
3 1/2 c Bread Flour, divided
1 1/2 T Oil (Extra Virgin Olive Oil)
1 1/2 tsp Salt
3 Tb Milk
1/4 tsp Nutmeg
1 Apple
2 Tb Brown Sugar
1 Tb Flour
1/2 tsp Cinnamon
1/8 tsp Allspice
1 Tb Cold Butter
To begin, preheat your oven to 400 degrees.
In the bowl of a mixer that is fitted with a dough hook, combine the egg and water, quarter cup of sugar, yeast.
Then the 3 cups of Bread Flour, oil (I use extra virgin olive oil) and salt.
Turn on the mixer and let it begin mixing. Add a little flour at a time, up to an additional half cup, until a nice, soft dough begins to form. You will mix this a total of about 12 minutes.
Grease and flour a 9×13 baking pan.
Spread the dough in the bottom of the pan.
Cover this with a light towel, and place it in a warm place to rise. A great place, would be your oven with the oven light on. It creates just enough warmth for the dough to rise, without being too warm.
After the dough has doubled in size (about an hour) combine the milk and Nutmeg (fresh is ideal.)
Set that aside for just a moment.
Core and slice up the apple. Use whatever kind of apple you like to bake with, or have handy. I used a Red Delicious.
Lay the slices along the top of the dough.
Take a brush, and brush the milk mixture all over the top.
In a small dish, combine the remaining 2 Tablespoons of Sugar and the Brown Sugar, flour, cinnamon and allspice.
Mix it well.
Sprinkle this all over the top of the apples.
Finally, take the tablespoon of cold butter, and cut it up into as many little pieces as you can.
Place them all over the top.
Bake for 15 minutes, and then reduce the heat to 350 degrees and bake it for 15 more minutes, or until the edges of the bread are golden. This will not be dry on top, so don’t wait for it to be dry, or you will overcook it.
Then enjoy this ooey-gooey delicious treat!
