On Tuesday, I baked a Braided Apple Filling loaf. I used my cinnamon roll dough and filling that I froze nearly two years ago. I had a lot of filling and enough was left over that I used the dough that I cut off at the corners to make a mini-braided loaf. I have a baking mat that I bought from King Arthur that has the instructions on how to do a filled bread (also on how to do a six-strand braided bread), but I also looked at the Braided Lemon Bread recipe that they have. I baked the loaves at 350 F, which works better for an oil based rather than a butter based filled loaf. The little loaf was done in about 20 minutes. The larger loaf, toward the back of the oven was done after 25 minutes. I cut the little one in half while it was still warm and had it for tea, leaving the other half for Scott when he got back from the woods to have with his tea. We also each had a slice for dessert. I am pleased that the filling, made with regular Clear Jel held up over the two years. I still have another, larger container of filling to use in sweet rolls.
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