- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup unsweetened applesauce
- 1/2 cup warm fat-free milk (110° to 115°)
- 2 tablespoons sugar
- 2 tablespoons butter, softened
- 1 teaspoon salt
- 1 egg, separated
- 4 to 4-1/2 cups all-purpose flour
- 1 cup raisins
- 1 teaspoon caraway seeds
- 1 tablespoon cold water
- In a large bowl, dissolve yeast in warm water. Add the applesauce, milk, sugar, butter, salt, egg yolk and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins and caraway seeds.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Place 4 in. apart on a baking sheet coated with cooking spray. Pat into 6-in. round loaves. Cover and let rise until almost doubled, about 45 minutes.
- In a small bowl, beat egg white and cold water; brush over loaves. Bake at 375° for 30-35 minutes or until golden brown. Cool on a wire rack. Yield: 2 loaves (8 slices each).
Originally published as Rustic Apple-Raisin Bread in Light & Tasty October/November 2006, p6
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