Apple Cheddar Chop Bread

I saw a posting for an Apple Cheddar Chop Bread, so I wanted to try one. Here is my version.

Ingredients:

Dough:

• 8 ounces sourdough starter
• 3.5 cups (14.8 ounces, 420g) all-purpose Flour
• 1 tablespoon instant yeast
• 1.75 teaspoons salt
• 2 large eggs
• 3/4 cup (168 g) lukewarm water
• 3 tablespoons powdered milk
• 4.5 tablespoons (52g) vegetable oil
  

Filling:

• 2 medium-large (400 g) apple, cored and cut 3/4" to 1" cubes
• 12 ounces (340g) cubed sharp cheddar cheese in 1/2" dice
• cinnamon (lightly sprinkled over apples, maybe 1/2 teaspoon?)
  

Glaze:

• 3 tablespoons (53g) maple syrup (or boiled cider)
• 2 tablespoons (21 g) milk
• pinch of salt
• pinch of cinnamon
  
• 1 cup (130 g) confectioners' sugar
  

 

Instructions:

1. Combined all of the dough ingredients, and mix and knead in a bread machine through a dough cycle. (Or stand mixer and ket rise bout 60 minutes)
2. Place two half-sheet sized silicon mats long sides together. 
3. Place the dough in the center of the mats, pat out into a rough rectangle.
4. Use a rolling pin  (or your hands) to spread the dough evenly over both mats.
5. Scatter the diced apples over the dough on one mat (one half of the dough.) Sprinkle lightly with cheese, 
6. Scatter the cheese chunks over the dough.
   
   
   
   
7. Fold the bare half of dough over the filled half, and seal edges. (I used the mat with the unfilled dough to carry the dough over to the filled side.)
   
8. Using a plastic tool, chop 1.5"or so lines vertically and horizontally through  dough and filling to bake square chunks. Leave the chunks in place.
   
9. Slide the dough on the mat onto a half baking sheet.
   
   
   
   
10. Cover the pan, and let the dough rise for about 45 minutes; it won't rise much, While the loaf is rising, preheat the oven to 350°F.
11. Uncover dough and bake it for about 30 minutes until it's a light golden brown. 
12. Remove from the oven, and cool the pan on a rack.
13. Make the glaze by combining glaze ingredients and stirring until smooth. Add additional milk, if desired, for a thinner glaze.
    
14. Cool loaf to lukewarm, then drizzle with glaze. 

Carole's Notes:

We liked this! Doug thought it tasted sort of like a maple apple donut.

The recipe is lightly adapted from https://www.kingarthurbaking.com/recipes/apple-cheddar-chop-bread-recipe