Apple Harvest Bread

Braids & Rings

This bread is as delicious as it is beautiful!





2 loaves

Prep Time

40 minutes

Rise Time

1 hour

Bake Time

35 to 40 minutes


  • 4-1/2 to 5 cups bread flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup water
  • 1/2 cup butter OR margarine
  • 1/3 cup honey
  • 4 eggs
  • Apple Filling
  • 4 cups peeled, chopped Granny Smith apples
  • 1/2 cup apple juice
  • 1/3 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • Glaze
  • 1-1/4 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract


Combine 2 cups flour, undissolved yeast and salt in a large mixer bowl.  Heat buttermilk, water, butter and honey until very warm (120º to 130ºF).  Gradually add to flour mixture.  Add eggs and enough remaining flour to form a soft dough. 

Knead on lightly floured surface for 6 to 8 minutes until dough is smooth and elastic.  Cover and let rest 10 minutes.

For apple filling:  Combine chopped apples, apple juice, brown sugar and flour in a medium saucepan over medium heat.  Bring to a boil and simmer 2 to 3 minutes until mixture is thick.  Allow to cool 5 minutes. 

Divide dough in half.  Roll each half into a 14 x 10-inch rectangle.  Spread filling evenly over center-third (lengthwise portion) of rectangle.  Cut 1-inch wide strips from 1/2-inch away from edge of filling to edge of dough.  Fold each strip at an angle across filling toward opposite end, alternating sides.  Place on greased baking sheets.  Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. 

Bake at 350ºF for 35 to 40 minutes or until browned.  Remove from pans and cool on wire rack. 

For glaze:  Mix together powdered sugar, milk and vanilla.  Drizzle over cooled loaves.