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.

• Ready In: 55 mins
• Serves: 48

Ingredients

• 2 (1/4ounce) 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

• GLAZE

• 1  egg, beaten
• 1  tablespoon sugar

Directions

1. 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. Stir in yeast mixture.
3. Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes.
4. 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. 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. 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. Bake at 350°F for 30 to 35 minutes or until brown sounds hollow when tapped.