ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Apple Butter Bread

Yield 24 wedges.
Want your bread to look like the loaves in the window of a French bakery? Just sprinkle a little flour on top after it bakes.


  • 1 tablespoon active dry yeast
  • 1 teaspoon brown sugar
  • 1 cup warm water (105° to 115°)
  • 1 tablespoon honey
  • 1/2 cup apple butter
  • 2 1/2 cups bread flour
  • 1 cup whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup toasted honey-flavored wheat germ
  • Vegetable cooking spray
  • 1 tablespoon skim milk

Nutrition Information

  • calories 89
  • caloriesfromfat 5 %
  • fat 0.5 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.9 g
  • carbohydrate 18.6 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 50 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients in a 2-cup liquid measuring cup; let stand 5 minutes. Stir in apple butter. Combine yeast mixture, bread flour, and next 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended.

  2. Sprinkle wheat germ evenly over work surface. Turn dough out onto surface, and knead until smooth and elastic (about 10 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 50 minutes or until doubled in bulk.

  3. Punch dough down, and shape into an 8-inch round loaf. Place loaf on a baking sheet coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Brush loaf with milk. Bake at 425° for 10 minutes. Reduce oven temperature to 375°, and bake 10 additional minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet immediately; cool on a wire rack. Cut loaf into wedges.

Oxmoor House Cooking Light Collection