I made a loaf of anadama bread from the King Arthur Flour recipe with some changes in the name of expediency. Rather than grind 4 ounces of whole wheat flour I substituted bread flour. I also added three tablespoons of vital wheat gluten; I typically add only one tablespoon to a whole wheat loaf. The result was very tender spongy with a densely packed crumb. I was surprised by the large difference made by the vital wheat gluten.
Classic German Baking has several apple cakes. I decided to try the one known as Wednesday cake for its mid-week simplicity. The yeast dough with butter came together fairly quickly. I topped it with three sliced apples---no cinnamon involved. Here is the result. It was very satisfying. The cake reminded me of Mom's coffee cake even though she used baking powder rather than yeast. I may try cinnamon and sugar as an alternate topping on my next batch to eat as coffee cake.