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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 48 |
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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. 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 |
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.
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