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Apple Raisin Bread

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.

48 ServingsPrep: 25 min. + rising Bake: 30 min.

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 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

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 of 2

Apple Raisin Bread (continued)

Directions (continued)

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.
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.

Nutrition Facts: 1 serving (1 slice) equals 135 calories, 3 g fat (trace saturated fat), 18 mg cholesterol, 105 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.