Apple Cinnamon Dessert Bread

Llama trip to Craig Lake in 2013

“Another recipe from Uncle Byron’s website. As usual the recipe is made for a 12″ dutch, cut in half for a 10″. Made this yummy dessert last on a llama trek into Craig Lake in the Mallard-Larkins Wilderness with Grandpa, myself and a friend. The last trip Gracie (the llama) made. She struggled hiking the steep stretch out of the lake so I retired her after that trip.” – Papa J

Apple Cinnamon Dessert Bread

  • 3 tbsp butter; melted
  • 2 apples; peeled, cored, and sliced
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/3 cup chopped walnuts
  • 3/4 cup raisins
  • 4 1/2 cups bread flour
  • 1/2 cup sugar
  • 2 tbsp quick rise yeast
  • 2 tsp salt
  • 1 1/2 cups warm water; 120 degrees
  • 2 eggs; beaten
  • 1/3 cup vegetable oil
  • 1/2 cup sugar
  • 1 tsp ground cinnamon

  1. In large bowl combine 2 cups of the flour, sugar, yeast and salt. Stir to mix.

    Add water, eggs, and oil and mix in well.

    Mix in remaining flour 1/2 at a time and work until dough forms a ball.

    Place dough on a floured board and knead for 5 minutes.

    Put dough in greased bowl, cover and place in a warm area free from drafts until dough has doubled in size.

  2. In a 12" dutch add melted butter, apples, brown sugar, cinnamon, raisins and walnuts.

    Stir until brown sugar has dissolved and the apples are well coated.

    Spread apples out evenly on bottom of dutch.

  3. To a small bowl add 1/2 cup sugar and 1 tsp cinnamon. Stir to mix well.

    Punch dough down and form into 1" size balls, roll in cinnamon sugar mixture and arrange in Dutch, allowing them to touch.

  4. Cover dutch and let dough raise for 20 minutes.

    Bake using 10-12 briquettes bottom and 14-16 on top, for 35-40 minutes.

    Remove dutch from heat and allow to rest with the lid on for 10 minutes.

    Remove bread from oven by inverting the oven so the bread lies on the lid, then remove the oven.