Comments

Apple Cider Cinnamon Bread Recipe — 29 Comments

  1. You don’t list raisins in the apple cider recipe. What would be the amount of raisins?
    Also, could you provide the 2 pound recipe please?

    • Great question. Making a change like that isn’t recommended because of the difference between the two types of flour. You might try swapping one cup of whole wheat flour for bread flour and then go from there. At some point, you’ll probably have problems with the rise and will need to adjust the recipe and possibly add vital wheat gluten.

    • 5 stars
      I made this with a couple of additions (1/2 teaspoon nutmeg and 1/2 teaspoon cardamom), and I also substituted the brown sugar for 4 teaspoons of honey. It came out amazing! A friend of mine even asked me to make a loaf for her!

  2. I love your recipes, however, for whatever reason (maybe different way of measuring?), there is never seem to be enough flour given in the recipe for me to make a good dough. I sift mine first and then spoon it gently into a measuring cup, and then level it with the butter knife (this is the way my bread machine’s manufacturer suggests to do). For this recipe, I had to add an additional 8 Tbsp of flour, which is 1/2 cup, which is a big difference in the amount of flour given in the recipe and actually required for me. So, I have a question, if anyone who made this bread had the same issue while measuring the same way I do? Nothing against anyone–only curious.

    • Sifting your flour adds air which reduces the volume of the flour. The best way to measure flour is by a gram scale. The weight in grams is in the nutrition information on the flour label (usually, but not always, 1/4 cup=30 grams, so 1 cup of flour would equal 120 grams). This way you can still sift your flour after weighing it. Hope this helps you.

    • 4 stars
      I metrically weighed my flour (360 gm) as well as the apple cider (in ml) and still had to add 3-4 Tbsp of additional flour to make the dough plump, less sticky to the sides. Bread turned out very tasty.

  3. I made this in my Zojirushi. I wasn’t able to try it myself as I’m gluten free, but it felt like it was a good texture and husband said it was good!

  4. Made this twice now, once yesterday and again today. First loaf only lasted about an hour. Thank you for sharing this recipe. My husband said he likes it better than the english muffins he eats every morning.

  5. I plan to try this for a family brunch tomorrow. Looks great! I prefer to just make the dough in my bread maker, then shape into a bread pan and bake in the oven. Any suggestions on temp, and baking time? Was also considering adding some small chunks of apples into it. Have found that rolling out dough, adding the fruit (or extra cinnamon!) , rerolling up Ito a log, then transferring to a loaf pan. Usually give it another 15 or 20 minute rise time to recover.

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