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Butter two 9 x 5-inch baking pans and line
them with 12 x 9-inch rectangles of parchment paper, leaving
the 5-inch sides bare.
Combine the sugars and spices in a small
bowl. Roll out the fermented dough into an 18 x 10-inch
rectangle, about H inch thick. Spread it with an even
layer of the apple butter, drizzle it with the melted
butter, and then sprinkle it with the spiced sugar mixture.
Roll both long edges in so that they meet
in the center in a very long and narrow double roll. The
dough is very thick so you will be able to roll the sides
only once. Flip the dough seam side down and cut it crosswise
in half so that you have two 9-inch-long pieces. The top
of the dough will retract when you cut it, exposing the
filling. Place the loaves seam side down in the prepared
baking pans, cover them well with plastic wrap, and let
them proof until risen to the tops of the pans, 2 to 3
hours.
PREHEATING THE
OVEN - About 30 minutes before the dough is
fully proofed, arrange a rack on the oven's bottom shelf
and clear away all racks above the one being used. Preheat
the oven to 325°F (160°C).
BAKING THE BREAD
- Brush the tops of the loaves with the beaten egg, and
sprinkle with the sesame seeds. Bake until the breads
turn a rich brown color, 40 to 45 minutes, rotating them
halfway into the bake. Let cool for 10 minutes, then immediately
remove them from the pans onto a rack, using a spatula
to loosen the breads if necessary. (Do not allow the breads
to cool in the pans or the sugar will harden and they
will stick in the pans.) The breads will crack and seem
to collapse as you remove them from the pans, but this
is their correct final shape.
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