Apple Raisin Bread

 

It's apple season and I can't think of a better way to use apples then homemade bread.  This is one of the first recipes I make when fall arrives. I like to make up a few loaves and freeze them as I start to prepare for hibernation during the winter months. I have big plans for this bread this winter. I plan to bring it out of the freezer and make apple toast! I plan to slice it and make some delicious French toast with butter and syrup. Nothing goes better with cheese than apples and this bread makes excellent grilled cheese sandwiches!  See why I love this bread?  It's so easy to make, so good and so versatile!

Apple Raisin Bread 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 cups all -purpose flour (or more) 1 1/2 cup apples, peeled and diced 1 1/2 cups golden raisins 2 tablespoon lemon juice 2 tablespoons corn meal

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 the apples, raisins and lemon juice. Divide dough into three parts; knead a third of the apple mixture into each part.  Shape each into a round flat ball. 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. Sugar topping 1 egg, beaten ¼ cup sugar Brush each loaf with egg and sprinkle with sugar. Bake at 350° for 30-35 minutes or until bread sounds hollow when tapped.  Makes 3 small round loaves. Photography is the property of and copyrighted to ©Welcome Home.