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Apple Raisin Bread

SUBMITTED BY: Perlene Hoekema

"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."

RECIPE RATING:

Read Reviews (13)

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PREP TIME	25 Min
COOK TIME	30 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 (.25 ounce) packages active dry yeast
1 1/2 cups warm water (110 degrees to 115 degrees), divided
1 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
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 degrees F for 30 to 35 minutes or until brown sounds hollow when tapped.

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REVIEWS

Reviewed on Oct. 14, 2006 by aideen

A very good bread and easy to make. The only changes I made were to add cinnamon and to make... MORE

Reviewed on Oct. 31, 2006 by Jan the stamper

We absolutely loved this bread - I used my own chunky homemade applesauce, and used dried... MORE

Reviewed on Nov. 22, 2006 by Robyn

This bread was very good. I added a chunky applesauce and it was a very moist bread. I would... MORE

Reviewed on Nov. 14, 2007 by cranberry brulee

Wonderful! I found that I had to use closer to 9 cups of flour to get the dough to the proper... MORE

Reviewed on Mar. 16, 2007 by Mrs O'C

I have made this a number of times now and it is always great. My daughter in law loves it. I... MORE

Reviewed on Apr. 8, 2007 by mommymeggy

Perfect addition to Easter supper. It has a "Lenten" feel and look. Note: I found this... MORE

Reviewed on Apr. 2, 2007 by A C

I loved this recipe just the way it is! It also works well with cranberries combined with the... MORE

Reviewed on Mar. 5, 2007 by ELFINDANCER

This is such an excellent recipe. MY whole family loves it, and because it makes 3 loaves, I... MORE

Reviewed on Jan. 12, 2009 by Culinary_Craver

Very good. I halved the recipe and still got two medium sized loafs. Followed the recipe to... MORE

Reviewed on Jan. 28, 2008 by Lourdes316

It needs to have to be layered with cinnamon, sugar and maybe nutmeg for a really awesome impact. MORE

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