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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 48 |
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I've been making this bread for many years. It smells so good in the oven and tastes even better. I make bread almost every Saturday, and it doesn't stay around long with our sons home from college in the summer. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1-1/2 cups warm water (110° to 115°), divided |
1 teaspoon sugar |
3 eggs, beaten |
1 cup applesauce |
1/2 cup honey |
1/2 cup canola oil |
2 teaspoons salt |
8 to 9 cups king arthur unbleached all-purpose flour |
1-1/2 cups diced peeled apples |
1-1/2 cups raisins |
2 tablespoons lemon juice |
2 tablespoons cornmeal |
glaze: |
1 egg, beaten |
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. 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.
2. Punch down and turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine the apples, raisins and lemon juice. Divide dough into three parts; knead a 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.
3. Brush each loaf with egg and sprinkle with sugar. Bake at 350° for 30 to 35 minutes or until bread sounds hollow when tapped. Yield: 3 loaves.
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