Apple Raisin Bread
Ingredients
- 2 packages (1/4 oz. each) active dry yeast
- 1 ½ C. warm water (110 to 115 degrees), divided
- 1 tsp. sugar
- 3 eggs, beaten
- 1 C. applesauce
- ½ honey
- ½ C. vegetable oil
- 2 tsp. salt
- 8 to 9 C. all purpose flour
- 1 ½ C. diced peeled apples
- 2 Tbs. lemon juice
- 1 ½ C. raisins
- 2 Tbs. cornmeal
- Glaze:
- 1 egg beaten
- Sugar
Directions
In a small bowl, combine yeast, ½ C. water and sugar; set aside. In a large bow, 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 apples, lemon juice and raisins. Divide dough into three parts; knead one third of the apple mixture into each part. Shape each into round flat balls. Place each on a greased 8 inch round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. For glaze, brush each loaf with egg and sprinkle with sugar. Bake at 350 degrees for 30 to 35 minutes or until bread sounds hollow when tapped.
Yield: 3 loaves
