Apple Ladder Loaf

Name: Apple Ladder Loaf
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 20
Cuisine: Global
Ingredients: 14 grams packages each) active dry yeast; 79 milliliters packed brown sugar; 59 milliliters butter, softened; 237 milliliters confectioners sugar; 4 eggs; 2 Tbsps all-purpose flour; 0 teaspoons ground allspice; 1 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 118 milliliters warm milk (110° to 115°); 1 Tbsp orange juice; 1 teaspoon salt; 79 milliliters sugar; 946 milliliters thinly sliced peeled tart apples; 0 teaspoons vanilla extract; 59 milliliters warm water (110° to 115°)

The recipe Apple Ladder Loaf can be made in around 1 hour and 40 minutes. This hor d'oeuvre has 106 calories, 2g of protein, and 3g of fat per serving. This recipe serves 20. It is a good option if you're following a lacto ovo vegetarian diet. If you have orange juice, brown sugar, warm milk, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, dissolve yeast in water.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Add the milk, butter, sugar, salt, eggs and 2 cups flour. Beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough.

Ingredients you will need

Butter

Dough

All Purpose Flour

Sugar

Egg

Milk

Salt

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and refrigerate for 1-2 hours; punch dough down. Cover and refrigerate overnight.

Ingredients you will need

Dough

Punch

Equipment you will use

Bowl

Punch dough down. Turn onto a lightly floured surface; divide in half.

Ingredients you will need

Dough

Punch

Roll each half into a 12-in. x 9-in. rectangle.

Ingredients you will need

Roll

Place each on a greased baking sheet.

Equipment you will use

Baking Sheet

Spread with butter. For filling, combine the brown sugar, flour, cinnamon, nutmeg and allspice in a large bowl;

Ingredients you will need

Brown Sugar

Allspice

Cinnamon

Butter

Nutmeg

Spread

All Purpose Flour

Equipment you will use

Bowl

add apples and toss to coat.

Ingredients you will need

Apple

Spread filling down center third of each rectangle.

Ingredients you will need

Spread

On each long side, cut 1-in. wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends.Cover and let rise until nearly doubled, about 45-60 minutes.

Bake at 350° for 30-40 minutes or until golden brown.

Equipment you will use

Oven

Combine icing ingredients until smooth; drizzle over warm loaves.

Ingredients you will need

Icing

Serve warm or at room temperature. Store in the refrigerator.

Equipment

Bowl

Baking Sheet

Oven

Ingredients

Servings:

14grams

packages each) active dry yeast 79milliliters

packed brown sugar 59milliliters

butter, softened 237milliliters

confectioners' sugar 4

eggs 2Tbsps

all-purpose flour 0teaspoons

ground allspice 1teaspoons

ground cinnamon 1teaspoons

ground nutmeg 118milliliters

warm milk (110° to 115°)1Tbsp

orange juice 1teaspoon

salt 79milliliters

sugar 946milliliters

thinly sliced peeled tart apples 0teaspoons

vanilla extract 59milliliters

warm water (110° to 115°)

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Ruinart Brut rosé ( half-bottle). It has 5 out of 5 stars and a bottle costs about 56 dollars.

Ruinart Brut Rose ( half-bottle)

*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.