Apple Cider Cinnamon Bread for Bread Machine — 14 Comments

  1. 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.

  2. 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.

  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. 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.

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