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    You are in: Home / Community Forums / Breads & Baking / Applesauce bread
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    Applesauce bread

    Fri May 11, 2012 5:33 am Groupie
    Hi all,

    According to following recipe:
    Applesauce Bread for the Bread Machine
    Posted on September 3, 2010 by Marsha

    formulating a modified recipe:-
    One pound loaf
    applesauce - 0.625 cup (152.5g)
    olive oil - 1 tbsp
    sugar - 0.75 tbsp (9.45g)
    salt - 1/2 tsp
    cinnamon - 0.75 tsp (1/2 tsp + 1/4 tsp)
    whole wheat flour - 1/2 cup (60g)
    bread flour - 1.125 cup (143g)
    active dry yeast - 0.75 tsp (1/2 tsp + 1/4 tsp)

    raisins - 1/8 cup = 75g (in dispenser)

    Loaf Size: 1 lb
    Crust: Dark

    Program 6, for sweet bread
    Total cycle time: 3:09 hrs
    1st kneading time: 3 min (slow rotation)
    2nd kneading time: 31 min (fast rotation)
    1st rise time: 31 min
    3rd kneading time: 15 sec
    2nd rise time: 30 min
    4th kneading time: 15 sec
    3rd rise time: 50 min
    Baking time: 64 min

    The bread doesn't rise well with a little bid gummy. The texture is NOT nice. During kneading a teaspoon of flour has been added.

    Photo-01: bread slice
    Photo-02: bread slice
    Photo-03: applesauce

    Comment and advice would be appreciated. TIA

    Fri May 11, 2012 7:56 am
    Forum Host
    Did you let it cool completely - cutting bread while it is still warm causes it to be gummy.

    If you used active dry yeast, it may not be quite enough yeast. 3/4 tsp would be enough for instant yeast, but I think you need closer to 1 1/4 tsp for active dry.
    Fri May 11, 2012 12:05 pm Groupie
    I cut the bread after cooling it at room temperature for half hour.

    Sorry, I used instant yeast NOT active dry yeast. The bread is tender but its texture doesn't look nice. On next baking I'll increase its quantity. I wonder whether it is getting old, having been in the bottle for 2 months.

    Fri May 11, 2012 12:23 pm
    Forum Host
    2 months seems ok - do you keep it refrigerated. The texture looked good in the photo, but of course seeing it in person is different.

    I would increase the yeast to 1 tsp. perhaps 1 1/4 - the applesauce adds a lot of moisture.
    Fri May 11, 2012 12:47 pm Groupie
    The instant yeast is stored in a airtight glass container which is kept in a cool corner of the room, not in refrigerator.

    Most recipes on Internet are for making applesauce cake using baking soda. Applesauce is quite moist not easy to control. Would the adding of raisins affect the bread quality? In next round I'll reduce its quantity to 50g.

    Other advice noted. Thanks
    Fri May 11, 2012 1:07 pm
    Forum Host
    Raisins sometimes have a drying effect on breads - as they are dried they tend to absorb moisture that otherwise would moisten the flour and other ingredients. Often it is suggested to soak raisins in water or other liquid to prevent this. That should not be an issue in this bread.
    Fri May 11, 2012 1:25 pm Groupie
    I don't use a bread machine, but if I were making this bread without one, I don't think I'd use the oil. I think the applesauce, which is often used as an oil substitute, provides plenty of moisture for the bread.

    It may not seem like a lot, but that extra tablespoon of oil is probably adding to the gumminess problem.

    Or, if you want to use the oil, I'd subtract a tablespoon from the applesauce.
    Sat May 12, 2012 11:23 am Groupie
    Baked another loaf with even worser result. Loaf didn't rise well.

    Increased loaf size to 750g

    750 g loaf
    applesauce 228.75g
    olive oil (not added)
    sugar 14.2g
    salt 0.75 tsp (1/2+1/4)
    cinnamon 1.125 tsp
    whole wheat flour 90g
    bread flour 214.32g
    instant yeast 2 tsp

    raisins (running out, replaced with Sultana) 75g (in dispenser)

    Used White bread program:-
    medium crust

    Total cycle time: 3:10 hrs
    1st kneading time: 3 min (slow rotation)
    2nd kneading time: 31 min (fast rotation)
    1st rise time: 26 min
    3rd kneading time: 15 sec
    2nd rise time: 25 min
    4th kneading time: 15 sec
    3rd rise time: 55 min
    Baking time: 50 min

    I wonder how could the author make such a good result?

    Photo-01: applesauce loaf

    Photo-02: applesauce loaf slice

    Sat May 12, 2012 12:17 pm
    Forum Host
    Your yeast is not old, but try proofing it first to make sure it is viable.
    Sat May 12, 2012 1:30 pm Groupie
    I know how discouraging it can be when your breads don't look like the pictures, but remember, sometimes they bake hundreds of loaves before they get the "perfect" loaf! They also change the photos to make them look better. Your bread might be exactly what most people, including the author, usually get.

    One more thought - the problem might be that there is simply too much sugar in the recipe. Applesauce has a lot of natural sugar, and there is additional sugar added to the recipe. Yeast needs some sugar, but too much sugar will not allow your bread to rise as well as it should.

    Maybe you could try mixing the dough in the machine, but take it out to let it raise. That way, you can see when it has doubled in size, or even if it will double in size. It might be that it's just taking a long time for the bread to rise.

    If too much sugar is the problem, I don't think cutting out the added sugar will help much, and I think you'd have to take out too much applesauce to make a difference.

    Sometimes, recipes just don't work like we'd like them to.
    Thu May 17, 2012 12:45 am Groupie
    Have made a baking test to test the quality of Instant Yeast concerned.

    Ingredients: Yield:1 Loaf (500g) Crust - medium

    hot water 220 ml (45deg C)
    Instant yeast 2 teaspoons
    sugar 37 g
    vegetable oil 1/4 cup
    salt 1 teaspoon
    white flour 408 g
    yogurt, plain 45g
    gluten 3 tsp

    Cashews 35 g
    Walnut 35 g

    1 Put hot water, yeast and sugar in the baking pan. Let stand 15 min allowing yeast to foam.
    2 Add remaining ingredients.
    3 Use basic bread cycle

    Program for basic bread (white bread)

    Total cycle time: 3:10 hrs
    1st kneading time: 3 min (slow rotation)
    2nd kneading time: 31 min (fast rotation)
    1st rise time: 26 min
    3rd kneading time: 15 sec
    2nd rise time: 25 min
    4th kneading time: 15 sec
    3rd rise time: 55 min
    Baking time: 50 min

    A nice super soft loaf baked. However I suppose having added too much yeast and gluten

    Photo: loaf

    Photo: bread slices

    This test proves the yeast work without problem. I'll make another baking test on applesauce bread.

    Comment and suggestion would be appreciated. TIA

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