Chopped Apple Bread and French Toast



6 ½ -7 cups all-purpose flour

2 packages dry yeast

1 tablespoon salt

½ cup dry milk

2 ½ cups hot water (120°-130°)

3 tablespoons shortening

Apple Mix

2 cups apples, chopped into ½ inch cubes

2 eggs, lightly beaten

⅔ cups brown sugar

2 tablespoons ground cinnamon


For the dough, combine 3 cups flour, yeast, salt, and dry milk in a mixing bowl.  Whisk to combine.  Pour in the hot water and start the mixer with the paddle attachment.  Add the shortening one tablespoon at a time.  Increase the speed of the mixer to medium and continue to mix for 2 minutes.  Change to the dough hook if you have one.  Add remaining flour 1 cup at a time until the dough comes together.  Turn the dough out onto a lightly floured surface and knead for approximately 10 minutes or until the dough springs back when you press into it.

Place the dough into a greased bowl (I use cooking spray) and turn once to coat the dough with oil.  Cover with plastic wrap and allow to rise for about 1 hour or until doubled in size.

After the dough has risen, punch down and place on a floured work surface.  Roll the dough to an 18” square.  Sprinkle with the chopped apples, brown sugar and cinnamon.  Pour the eggs right on top.  Fold the dough into a package.  From here on out, it will look like a HOT MESS!


Using a bench scraper or a large knife, chop the dough with random blows into pieces about 1” in size.  If using a knife, be sure you are cutting on a cutting board as to not damage your countertop.  When the dough has been well chopped, scoop the pieces into 2 prepared loaf pans.  (Loaf pans should be well greased or lined with parchment paper)

Cover with wax or parchment paper and allow to rise slightly above the edge, about 40 minutes.

Preheat the oven to 375° 20 minutes before baking.


Allow to cool for 10 minutes and then remove from pan and place on wire rack.


French Toast


2-3 eggs

Milk to thin


Slice the Chopped Apple Bread into slices ¾ inch thick.  Carefully place sliced bread in egg mixture and coat both sides.  Place on a preheated griddle.  Sprinkle with cinnamon if you’d like.  When golden brown, flip to the other side.

Serve with powdered sugar, whipped cream and maple syrup.




***Chopped Apple Bread recipe inspired by Bernard Clayton’s Complete Book of Breads