This is one of the recipes I included in a cookbook I put together after my grown children kept calling home to ask how to make some of their favorite dishes. What a wonderful experience that was, gathering my mother's and my own recipes plus those from friends and family. My daughters and some of their friends did some artwork for it, and we now have a book we are proud to share!
Recommended: Fall Breads
- 2 tablespoons butter, melted
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1 large tart apple, peeled and thinly sliced
- 1/4 cup raisins
- 1 package (1/4 ounce) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 1/4 cup sugar
- 1 teaspoon salt
- 2-1/4 cups all-purpose flour, divided
- 1 egg, lightly beaten
- 1/4 cup shortening
- Pour butter into a 9-in. square baking pan. Mix sugar and cinnamon; sprinkle over butter. Arrange apple slices in pan. Sprinkle with raisins.
- In a bowl, combine yeast, water, sugar, salt and 1 cup flour; beat for 1-2 minutes. Add egg, shortening and remaining flour. Beat for 1 minute. Drop dough by spoonfuls over apples. Cover and let rise in a warm place until almost doubled, about 1 hour.
- Bake at 350° for 30-35 minutes or until done. Invert pan on a serving platter. Yield: 9 servings.
Originally published as Apple Yeast Bread in Bountiful Harvest Cookbook 1994, p76
Reviews for Apple Yeast Bread
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Reviewed Aug. 16, 2013
"I needed something for a harvest gathering. This fit the bill nicely.I ended up cutting the apples in round slices. When mine was done it looked deceptively like pineapple upside-down cake. The taste was good and not overwhelmingly sweet like pinapple upside-down.This recipe is great! I did add some nutmeg to mine though.I'm gluten free but I had to try it anyway. I'll be looking for a way to make this with gluten free ingredients. Will definitely make again."