Go Back
–+ servings
Apple Spice Sandwich Bread

Apple Spice Sandwich Bread

1995kcal
No ratings yet
Share Print
Prep 30 minutes
Cook 35 minutes
Rise & Rest Time 22 hours
Total 23 hours 5 minutes
Adding applesauce to this cozy fall-inspired loaf makes the crumb unbelievably soft and tender, while a touch of warming cinnamon highlights its rich flavor. It makes an incredible alternative to standard sandwich loaves and is absolutely delicious for school lunches spread with cream cheese or butter.
Servings 1 loaf
Cuisine American

Ingredients

The Sourdough Starter Levain (Night Before)
  • 7 g Sourdough starter culture
  • 35 g Water
  • 35 g Bread flour
The Main Fruit & Spice Dough
  • 320 g Bread flour (100%)
  • 240 g Smooth applesauce (75%)
  • 32 g Brown sugar (10%)
  • 3 g Ground cinnamon (1%)
  • 64 g Active sourdough starter levain (20% - At its peak)
  • 6 g Fine sea salt (2%)
  • 48 g Unsalted butter (15% - Softened completely to room temperature or melted)
  • 0.5 g Dry instant yeast (Optional helper pinch to balance out and reduce any natural sourness)
Optional Sweet Swirl Coating

Equipment

Method

Day 1 – Active Starter Ignition & Initial Autolyse
  1. 10:00 PM: In a clean glass jar, dissolve your 7g of starter culture into 35g of water. Whisk together cleanly, then stir in the 35g of bread flour. Mix thoroughly, cover loosely, and let it ferment at room temperature 74–78°F (23–26°C) overnight for 8 to 10 hours until it at least triples in volume.
Day 2 – The Applesauce Autolyse, High-Speed Mixing, and Cold Retard
  1. 8:00 AM – The Autolyse: In the bowl of your stand mixer, combine the 240g of applesauce, 320g of bread flour, 3g of cinnamon, 32g of brown sugar, 64g of your active overnight starter peak, and the optional 0.5g of dry yeast. Mix with a spoon until no dry flour patches remain. Cover and let autolyse undisturbed for 1 hour to fully build up initial gluten structures.
  2. 9:00 AM: Attach your dough hook attachment. Mix on the low speed of your machine for 2 to 3 minutes (or if using a KitchenAid mixer, run it on speed 3 for 3 to 4 minutes) until completely unified.
  3. Add the 6g of salt and mix for a couple more minutes until the dough ball comes together firmly.
  4. The Butter Incorporation: Add the 48g of soft or melted butter to the bowl, increase your mixer speed to medium, and knead continuously for 10 more minutes until the fat incorporates seamlessly.
  5. The Windowpane Check: Wet your hands with a bit of water and gently stretch a small piece of the dough. You should be able to stretch it paper-thin without it ripping—this means your structure is well-developed, giving your finished loaf a soft, light texture.
  6. Cover the bowl and let the dough bulk ferment for 3 to 4 hours at a warm 76–80°F (24–28°C). Perform exactly 2 separate rounds of structural stretch-and-folds during this window until the dough becomes slightly puffy.
  7. 1:00 PM: Move the covered dough container directly into the refrigerator for a cold fermentation retard lasting 8 to 9 hours.
  8. 10:00 PM – Pan Shaping: Remove your cold dough from the fridge. If you want a more flavorful profile, mix your 2 tablespoons of sugar and 2 tablespoons of cinnamon together in a shallow dish.
  9. Roll the cold dough out slightly, then roll it tightly into a dense log matching half the length of your baking pan. If using the extra coating, roll the entire shaped cylinder directly into your cinnamon-sugar mixture.
  10. Line the bottom of your loaf pan with parchment paper (or grease it well with butter and flour). Place the shaped log seam-side down inside. Cover loosely and let proof on your counter overnight for 7 to 9 hours at a stable 68–72°F (20–22°C) until it completely doubles in size.
Day 3 – Golden Morning Bake
  1. 7:00 AM: Preheat your oven to 375°F (190°C).
  2. Slide your puffed apple spice loaf onto the middle rack and bake for 30 to 35 minutes until the top turns a uniform, gorgeous golden brown. Let cool completely on a wire rack before slicing.

Nutrition

Calories1995kcalCarbohydrates357gProtein45gFat45gSaturated Fat26gPolyunsaturated Fat4gMonounsaturated Fat11gTrans Fat2gCholesterol103mgSodium2356mgPotassium674mgFiber21gSugar79gVitamin A1332IUVitamin C3mgCalcium294mgIron6mg

Notes

  • Why Applesauce Instead of Liquid Water: This specialized formula uses 0g of added water in the main dough phase—relying entirely on 240g of smooth applesauce for hydration. The natural pectin and simple sugars in applesauce work as a natural softening agent, slowing down starch retrogradation and keeping this sandwich bread moist and pillow-soft for days.
  • The Yeast Accelerator Advantage: Because applesauce makes the dough environment inherently acidic and sweet, adding a tiny 0.5g pinch of instant yeast acts as a reliable helper engine. It streamlines your proofing windows and safely neutralizes any overpowering sour profiles, ensuring a beautifully balanced cinnamon-apple flavor profile.
  • Shaping with Chilled Dough: Working with the dough right out of its 8-hour cold fridge rest makes shaping completely effortless. The cold temperatures solidify the heavy butter fats, transforming an otherwise sticky dough into a firm, easy-to-handle consistency that rolls and holds its shape flawlessly.
  • Flour Hydration Adjustments: Depending on whether your chosen store-bought applesauce is particularly watery or thick, the flour may absorb moisture slightly differently. If the dough mass feels too wet or sticky to clear the mixing bowl walls cleanly during step 5, simply dusting in an extra tablespoon of bread flour will fix it instantly.

Tried this recipe?

Let us know how it was!