Prep 2 hrs
Cook 40 mins
This is a slightly sweet bread with a marvelous subtle flavor. I got the recipe from a fellow teacher years ago.
- 3 -3 1⁄2 cups flour
- 1 package dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 3⁄4 cup unsweetened apple juice
- 1 tablespoon oil
- 1⁄2 cup water
- 3⁄4 cup raisins
- Combine 1 1/2 c.
- flour, yeast, sugar, salt and cinnamon; mix well.
- Heat apple juice, oil and water to 120-130 degrees F; add to flour mixture.
- Blend at low speed until moistened, then beat 3 minutes at medium speed.
- Gradually stir in remaining flour and raisins to make a firm dough.
- Knead until smooth and elastic, about 5 minutes.
- Place in a greased bowl, turning to grease top.
- Cover and let rise until light and doubled, about 1 hour; punch down dough.
- On lightly floured surface, roll or pat to a 14x7 inch rectangle.
- Starting with the shorter side, roll up tightly, pressing dough into roll with each turn.
- Pinch edges and ends to seal.
- Place in greased 9x5 inch loaf pan; cover and let rise until light and doubled, about 1 hour.
- Bake at 375 for 35-40 minutes, until golden brown and loaf sounds hollow when tapped.
- Remove from pan and cool on rack.
Oh, I love this bread! It has a nice subtle sweetness thanks to the apples and raisins without being sickingly sweet. I was happy I didn't have to peel, core and chop apples either. I added a heaping 1/2 cup of walnuts and 1/4 teaspoon of freshly grated nutmeg. Good directions, too. Thanks go also to my bread machine for prepping the dough. It was worth the wait of two risings to dig into this bread. I slathered a slice with butter and agave nectar! Mmmm!