Apple Raisin Bread Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 48
- 1 cup applesauce
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup honey
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1/2 cup canola oil
- 1 teaspoon sugar
- glaze:
- sugar
- 1 large egg beaten
- 3 large eggs beaten
- 2 tablespoons cornmeal
- 1-1/2 cups raisins
- 1-1/2 cups warm water (110° to 115°), divided
- 1-1/2 cups diced peeled apples
- 8 to 9 cups all-purpose flour
- Carbohydrate 2.07202059311912 g
- Cholesterol 70.5 mg
- Fat 4.01108472423719 g
- Fiber 0.0481215290564438 g
- Protein 2.15089416677293 g
- Saturated Fat 0.691331805706806 g
- Serving Size 1 1 serving (22g)
- Sodium 72.0678993060688 mg
- Sugar 2.02389906406267 g
- Trans Fat 0.309176222252133 g
- Calories 52 calories
Directions In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well. Stir in yeast mixture. Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine the apples, raisins and lemon juice. Divide dough into three parts; knead a third of the apple mixture into each part. Shape each into a round flat ball. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. Brush each loaf with egg and sprinkle with sugar. Bake at 350degrees for 30-35 minutes or until bread sounds hollow when tapped. Yield: 3 loaves. Originally published as Apple Raisin Bread in Taste of Home August/September 1993, p33 Print Add to Recipe Box Email a Friend
