Apple Raisin Bread


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Nothing gets you moving in the morning like a warm, buttered piece of apple-raisin bread.

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Serving Size / Yield

3 loaves


  • 1/2 oz. active dry yeast
  • 1 1/2 C. warm water, divided
  • 1 tsp. sugar
  • 3 eggs, beaten
  • 1 C. applesauce
  • 1/2 honey
  • 1/2 C. vegetable oil
  • 2 tsp. salt
  • 8 C. all purpose flour
  • 1 1/2 C. diced peeled apples
  • 2 Tbs. lemon juice
  • 1 1/2 C. raisins
  • 2 Tbs. cornmeal
  • 1 egg beaten
  • 1/2 C. sugar

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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 

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