Sweet Bread with Dutch applesauce

Anusha of TomatoBlues is the lovely host for Bread Baking Day #61. She came up with the lovely theme: Stuffed bread.

I made a mistake and made bread with Thai sausage and Anusha asked us not to use meat. I still wanted to joint Bread Baking Day and started to look for a sweet stuffed bread. 

Because of my mistake I found this delicious sweet bread on King Arthur Flour. The original bread is called Brazilian Sweet Bread and is stuffed with bananas and pineapple, plus rich cinnamon filling. Ricardo Neves Gonzalez makes it at his bakery. It sounded delicious and we almost always have pineapple and banana in our house. But, today our bananas weren’t ripe yet. Then I thought of the Dutch Apple sauce I made and lays waiting in the freezer.

That night we had our Thai friends over for dinner. Even though we don’t like to eat a lot in the evenings we all had to taste this enormous sweet bread with Dutch applesauce. It came out of the oven during our dinner and the smell was all over the house. And what a hit it is. It’s not too sweet and the crumb is deliciously open and because of the topping the crust is crunchy. This will be back on our table, with pineapple, banana, mango, coconut, or …

a big sweet loaf (35 x 25 cm)

Thanks Anusha and Ricardo!

Specifics
Name                                       Sweet Bread with Dutch applesauce
Adapted from                           Ricardo Neves Gonzalez (King Arthur Flour)
Yields                                       1 big loaf
Dough temp.                            24°C
Mixing                                      10 minutes (full consistency)
Fermentation                            2 hours
Proof at roomtemp.                  1 hour, until fully
Bake 190°C                              45 - 50 minutes

This is what I used:
Bakers formula                      %          grams
Flour                                       100       482

Water                                      25        125
Salt                                          1.8       9         

Final Dough
Unbleached All-Purpose Flour               482      
Water, lukewarm                                 113 - 152
Eggs                                                     2 + 1 yolk, reserve the white for topping

Vegetable oil                                       74

Honey                                                  85       

Salt                                                      9                                                         
Yeast                                                   4.5

Filling

Applesauce, homemade                        250

Topping

1 large egg white, reserved from dough, mixed with 1 tablespoon cold water
2 tablespoons coarse white sparkling sugar or Demerara sugar

This is what I did:

The dough: Combine all of the dough ingredients and mix until you have soft, smooth dough. I mixed for 10 minutes with my machine.

Bulk Fermentation: transfer the dough to a slightly oiled containers, cover and leave for 2 hours or until it's puffy and nearly doubled in bulk.

Shaping and filling: Gently deflate the dough, and transfer it to a lightly greased work surface.

Pat and roll the dough into a rectangle about 18" x 14" (45*35 cm)

Looking at the dough horizontally (so it's 18" (45 cm) long), spread half the filling down the center third of the dough

Fold one of the end pieces into the center to cover the filling.

Spread the remaining filling atop the piece of dough you've just folded into the center.

Fold the other side of the dough over the filling to cover it. Pull the long side seam underneath, and tuck each end underneath, too. You should have a long, flat log with no filling showing.

Use a sharp knife to cut 4 diagonal slashes atop the loaf, cutting through both layers of dough; this will allow steam to escape.

Brush with the beaten egg white, and sprinkle with the sugar.

Proofing: Cover the loaf gently with lightly greased plastic wrap, and allow it to rest for 1 hour. It won't rise much, if at all. Towards the end of the resting period, preheat the oven to

Pre heating: I pre heated the oven to 190°C (375°F).

Preparing and Baking: Bake the loaf in the middle of the oven for 25 minutes. Tent with foil or parchment paper, and bake for an additional 20 to 25 minutes, until golden brown.

Cooling: Let cool completely on a wire rack.

I send this to Susan’s YeastSpotting and to Anusha of TomatoBlues