Bread Machine: Place flour, oats, milled flax seed, vital wheat gluten, sugar, salt and cinnamon into the pan of a bread machine. Add margarine or butter, milk, and yeast and run the dough cycle for about 15 minutes or until the dough has been kneaded into a somewhat soft, but not sticky, cohesive ball. Add additional milk or flour as needed. Allow the dough to finish the cycle in the bread machine with a rise time of an hour and twenty minutes or until doubled in size.
By hand/electric mixer dough hook: In a small bowl, mix yeast, warm milk, and 1 tsp. sugar an dlet stand 5-10 minutes until proofed, bubbly, and fragrant. In a large bowl, stir together dry ingredients, add butter, proofed milk/yeast and knead by hand on a lightly floured surface or with a dough hook until it becomes smoother and more cohesive. Return to bowl, cover with damp towel or plastic wrap, and let rise in a warm place until doubled, about 1 - 1-1/2 hours.
Melt butter in a large skillet and sauté the chopped apples, brown sugar, and cinnamon until the apples are crisp-tender, 2 to 3 minutes. Set aside to cool.
In a medium bowl, mix brown sugar, oats, walnuts, and cinnamon together. Cut in butter with a pastry blender, fork or fingers until the mixture resembles pea-sized crumbs. Place streusel topping in the refrigerator until ready to use.
Split risen dough into two equal portions, placing each onto a lightly floured work surface. Line a standard-size 9x5-inch bread pan with parchment paper and spray with non-stick cooking spray. Let parchment paper hang over edge to use as handles later.
Cut one portion of dough into 1-to 2-inch pieces and roll these pieces into balls. Place balls into bottom of a prepared pan. Next, scatter half of sautéed apples over dough and then top with half of streusel. Roll remaining portion of dough into balls and place in pan as another layer. Lightly cover the dough with plastic wrap that’s been sprayed with non-stick cooking spray and let rise a warm place for 1 hour. Put the remaining apples aside and place the leftover streusel back in the refrigerator.
Once the dough has risen an inch above the rim of the bread pan, gently layer the remaining apples and streusel over the top and bake in a 350°F oven for 50 -60 minutes. If the top begins to over brown, place a piece of aluminum foil loosely over the bread – start checking around 45 minutes into the baking time.
Allow baked bread to cool for 10 minutes in the pan and then, using parchment paper as handles, lift bread from the pan and transfer it to a wire rack to cool. Remove paper. The bread must be completely cool before slicing, or the pieces of dough may separate – like monkey bread. Once cooled, the loaf is easily cut into slices. Store cooled bread in an airtight container for up to four days. Best eaten within the first two days. Leftovers make excellent French toast.
Margarine vs. butter Margarine keeps bread soft longer for longer shelf life; butter works if you’re planning to consume the bread within 1-2 days.
Hodgson Mill Best for Bread Flour may be substituted for Naturally White Flour + Vital Wheat Gluten.
Makes one standard 9x5-inch loaf
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