Apple Raisin Bread

photo by WiGal

- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
48
ingredients
- 2 (1/4 ounce) 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
- 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.
- 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, raisins and lemon juice. Divide dough into three parts; knead one-third of the apple mixture into each part.
- 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.
- Bake at 350°F for 30 to 35 minutes or until brown sounds hollow when tapped.
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Reviews
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Wonderful bread! And my 16 month grandson who has dairy allergies could eat this and gave it the MORE rating via signing. The toast is remarkable! I used my KA mixer to knead this-the entire flour amount (8 cups) and went just fine. For last rising, I put one third in an 8 inch pan, one third in regular size loaf pan, and remaining one third in two mini loaf pans-and they all fit into my oven at the SAME time and took almost 35 minutes to bake. I plan on using some leftovers for French toast and Recipe#278571. I can see after cutting it that I did need to mix in the fruit mixture better than I did. Today, am serving with a St. Croix Falls, Wisconsin wine, Recipe#364732, Recipe#46922, squash, corn on the cob,and Recipe#360356. Thanks Annacia for a keeper. Made for Photo Tag.
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I reduced the recipe to make one loaf and my family wished I had made the full amount. The loaf was very moist and tender. However, it toasted nicely the next morning for breakfast. Our grandson ate it lightly spread with cream cheese. I have added this recipe to my holiday cookbook to use in gift baskets. Thanks Annacia! Made for ZWT4.
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I am such an apple lover and always eager to try new recipes with apples. This bread was simply super! It was soooo moist. I made one loaf with cran/raisins since I have a fondness for cranberries too. Both were great and we enjoyed this for a snack last nite and again for breakfast this morning. Thanks for sharing such an enjoyable recipe. Made for ZWT4.
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