Swedish Apple Yeast Bread-Betty Crocker Recipe Cards
photo by The_Swedish_Chef
- Ready In:
- 1hr 30mins
- 2 tablespoons butter
- 1⁄2 cup sugar
- 1 teaspoon cinnamon (I used cardamom instead)
- 1 apple (I used a medium-sized Rome)
- 1⁄2 cup raisins (recipe called for "a few". Ha! )
- 1 (1/4 ounce) package active dry yeast
- 3⁄4 cup water (Warm at 105-115 degrees)
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1 cup flour
- 1 egg, beaten
- 1⁄4 cup shortening (I used very soft butter)
- 1 1⁄4 cups flour
- 1 teaspoon cinnamon (This was NOT in the original recipe. If you're using cinnamon above, then add this to the dough for )
- Heat oven to 375 degrees.
- Plump 1/2 cup of raisins in either water or apple juice. Set aside.
- Melt 2 tablespoons of butter in a 9 x 9" or 8 x 8" pan. (I used 8 x 8" with perfect results.).
- Mix sugar and preferred spice with a fork in a small bowl. Sprinkle sugar mixture over melted butter in pan.
- Take a medium to large apple and cut into very thin slices. The original photo showed the apple with it's peel left on; I preferred to remove it.
- Arrange apple slices in rows, over the sugar mixture.
- Drain raisins and sprinkle over the sliced apples.
- In a large bowl, stir together the package of yeast and the 3/4 cup of warm water. Stir until completely dissolved.
- To the yeast, add 1/4 cup sugar, 1 teaspoon salt and 1 cup of flour. Beat by hand 2 minutes or until batter drops from spoon in sheets.
- Add and beat until smooth 1 egg, 1/4 cup of shortening (I used very soft butter), 1 1/4 cup of flour, and the extra teaspoon of spice, if you prefer.
- Drop batter by small spoonfuls over the apples and raisins in pan, keeping dough close to each other. Cover pan and allow to rise in warm place until double; 50-60 minutes.
- Bake in a 375 degree oven for 30-35 minutes or until top is lightly browned.
- IMMEDIATELY remove the bread from pan by turning it upside down over serving plate. The sugar/butter mixture provides a glaze.
- Allow to cool. This is nice the first day and spectacular the second!
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