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Apple Raisin Bread

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Ingredients

Adjust Servings:
2 (1/4 ounce) packages active dry yeast
1 1/2 cups warm water, divided (110 degrees to 115 degrees)
1/2 teaspoon sugar
3 eggs, beaten
1 cup applesauce
1/2 cup honey
1/2 cup vegetable oil
2 teaspoons salt
8 cups all-purpose flour
1 1/2 cups peeled diced apples
1 1/2 cups raisins
2 tablespoons lemon juice
2 tablespoons cornmeal
1 egg, beaten

Nutritional information

135.8
Calories
26 g
Calories From Fat
3 g
Total Fat
0.5 g
Saturated Fat
17.6 mg
Cholesterol
105.7 mg
Sodium
24.7 g
Carbs
1 g
Dietary Fiber
6.4 g
Sugars
3 g
Protein
53g
Serving Size

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Apple Raisin Bread

Features:
    Cuisine:

    Wonderful bread! And my 16 month grandson who has dairy allergies could eat this and gave it the MORE rating via signing. The toast is remarkable! used my KA mixer to knead this-the entire flour amount (8 cups) and went just fine. For last rising, I put one third in an 8 inch pan, one third in regular size loaf pan, and remaining one third in two mini loaf pans-and they all fit into my oven at the SAME time and took almost 35 minutes to bake. I plan on using some leftovers for French toast and Recipe#278571. I can see after cutting it that I did need to mix in the fruit mixture better than I did. Today, am serving with a St. Croix Falls, Wisconsin wine, Recipe#364732, Recipe#46922, squash, corn on the cob,and Recipe#360356. Thanks Annacia for a keeper. Made for Photo Tag.

    • 75 min
    • Serves 48
    • Easy

    Ingredients

    Directions

    Share

    Apple Raisin Bread, I really enjoy making bread in the colder months This loaf is one that I have played with a lot and it works no matter what I do to it I have added nuts, vanilla, cinnamon/ginger, changed the apples to dried cherries( non sugared) I have used applebutter in place of applesauce and trimmed down the honey Well, you get the idea 8 cake pans are the perfect thing for baking this bread It will make 3 loaves , Wonderful bread! And my 16 month grandson who has dairy allergies could eat this and gave it the MORE rating via signing The toast is remarkable! used my KA mixer to knead this-the entire flour amount (8 cups) and went just fine For last rising, I put one third in an 8 inch pan, one third in regular size loaf pan, and remaining one third in two mini loaf pans-and they all fit into my oven at the SAME time and took almost 35 minutes to bake I plan on using some leftovers for French toast and Recipe#278571 I can see after cutting it that I did need to mix in the fruit mixture better than I did Today, am serving with a St Croix Falls, Wisconsin wine, Recipe#364732, Recipe#46922, squash, corn on the cob, and Recipe#360356 Thanks Annacia for a keeper Made for Photo Tag


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    Steps

    1
    Done

    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.

    2
    Done

    Stir in Yeast Mixture.

    3
    Done

    Gradually Add Enough Flour to Form a Soft Dough. Knead on a Floured Surface Until Smooth and Elastic, About 10 Minutes.

    4
    Done

    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.

    5
    Done

    Cover and Let Rise 30 Minutes. in a Small Bowl, Combine Apples, Raisins and Lemon Juice. Divide Dough Into Three Parts; Knead One-Third of the Apple Mixture Into Each Part.

    6
    Done

    Shape Each Into Round Flat Balls. 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.

    7
    Done

    Bake at 350f For 30 to 35 Minutes or Until Brown Sounds Hollow When Tapped.

    Avatar Of Esme Mcguire

    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

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