Apple Streuselkuchen

The actual recipe from my new favourite bread book, "Bread Machine" by Jennie Shapter is Peach Streuselkuchen. I do not have any peaches, so I use apple instead. This is really good! The bread is soft and fluffy and the topping of apple streusel is wonderful. It is really easy and simple. Between my daughter and myself, we finished almost half the bread! We had this for lunch! A cup of warm Earl Grey tea is really nice with a slice, or two of this lovely bread.

I have made two recipes from this book and I like them both. The first one I made was  a savoury bread, Fresh Tomato and Basil Loaf, a delicious loaf and great as a sandwich bread. I borrowed the book from my sister, and after I've made the delicious Fresh Tomato and Basil Loaf, I decided to get one myself, as I'm dying to try out other recipes. I'm really glad I did. 

Peach (Apple) Streuselkuchen is a German yeast bread with a struesel topping of the mixtures of almonds, flour, butter and cinnamon. I only use about 1/4 teaspoon of the cinnamon instead of 1 teaspoon as given, as my kids do not like the overpowering smell of cinnamon. It actually works out fine with 1/4 teaspoon, the smell of the cinnamon is really light and nice, not too strong.

This is a lovely bread to have for an afternoon tea or as a light lunch. Do not forget to make a cup of warm sweet tea to enjoy these together.

The bread is fluffy and soft, really good.

I'm sharing this lovely bread with 

Cookbook Sundays over at Brenda's Canadian Kitchen

Full Plate Thursday over at Miz Helen's Country Cottage

Recipe Swap Thursday over at Prairie Story

Sweets For A Saturday over at Sweet As Sugar Cookies

Peach Streuselkuchen
(adapted from "Bread Machine" by Jennie Shapter)
100ml / 7 tbsp milk
1 egg
250gm / 2-1/4 cups unbleached white bread flour
1/2 tsp salt
40gm / 3 tbsp caster sugar
25gm / 2 tbsp butter, melted
1 tsp easy bake (rapid-rise) dried yeast
4 peaches, halved and stoned (pitted) (I use 4 small apples, peeled, cored and sliced thickly)

For the topping :
75gm / 3/4 cup plain flour
40gm / 1/3 cup ground almonds
50gm / 1/4 cup butter, diced and softened
40gm / 4 tbsp caster sugar
1 tsp ground cinnamon

1. Pour the milk and egg into the bread pan. If the instructions for your bread machine specify that the yeast should go in first, reverse the order of wet and dry ingredients.
2. Sprinkle over the flour, ensuring that it covers the milk and egg completely. Then add the salt, sugar and butter, placing them in three separate corners of the bread pan. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the easy bake dried yeast.
3. Set the bread machine to the dough setting ; use basic dough setting (if available). Press Start. Lightly oil a 25cm / 10 in springform cake tin (pan).
4. When the dough cycle has finished, remove the dough from the pan and place it on a lightly floured surface. Knock it back (punch it down) gently, then roll it out to fit the tin. Ease it into position.
5. Slice the peaches thickly and arrange them on top of the dough. Next, make the topping. Rub the flour, ground almonds and butter together until the mixture resembles coarse breadcrumbs. Stir in the caster sugar and cinnamon. Sprinkle the topping over the peaches.
6. Cover the dough with lightly oiled clear film (plastic wrap) and leave in a warm place for about 20-25 minutes, to rise slightly. Meanwhile, preheat the oven to 190C/375F/Gas 5.
7. Bake the cake for 25-30 minutes, or until evenly golden. Leave it to cool in the tin for a few minutes and serve warm, or turn out on to a wire rack to allow to cool completely.