Swedish Apple Yeast Bread-Betty Crocker Recipe Cards

READY IN: 1hr 30mins
YIELD: 6 slices
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons butter
  • 12
    cup sugar
  • 1
    teaspoon cinnamon (I used cardamom instead)
  • 1
    apple (I used a medium-sized Rome)
  • 12
    cup raisins (recipe called for "a few". Ha! )
  • 1
    (1/4 ounce) package active dry yeast
  • 34
    cup water (Warm at 105-115 degrees)
  • 14
    cup sugar
  • 1
    teaspoon salt
  • 1
    cup flour
  • 1
    egg, beaten
  • 14
    cup shortening (I used very soft butter)
  • 1 14
    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 )
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DIRECTIONS

  • 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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