Fall Apple Yeast Bread Recipe

Lightly grease a 9-inch round cake pan that's at least 2 inches deep, or a 9-inch or 10-inch springform pan. In a separate bowl, toss the apple chunks with the sugar, cinnamon, and rum until evenly coated.

Gently deflate the risen dough and move it to a lightly greased work surface. Flatten it into a rough rectangle, about 8 x 10 inches.

Spread the remaining apple chunks over the folded dough. Bring the other short edge of the dough over the top, again patting firmly to enclose the apples, like you're folding a letter. You should have a long, apple-filled log.

Using a long knife, cut this apple-filled dough into 16 pieces. This part can get messy — the dough is slippery, apples might escape, and syrup will ooze. Don't worry about making every piece perfectly uniform; just aim for roughly even portions.

Arrange the dough chunks in the prepared pan, crowding them together so they fit in a single, tight layer. If any apple chunks fall out, just tuck them in between the dough pieces or spread them over the top.

Cover the pan gently with lightly greased plastic wrap or a damp towel and let it rise for about 1 to 1 1/2 hours, until the bread is a generous 2 inches high and just crests the rim of a 9-inch round cake pan. About 20 minutes before the end of the rising time, preheat your oven to 325°F.