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Rustic Apple-Raisin Bread

 Rustic Apple-Raisin Bread
A flavorful blend of apples, raisins and caraway seeds makes this crusty loaf a special treat;—Melissa Newman, Danville, Pennsylvania
16 ServingsPrep: 30 min. + rising Bake: 30 min. + cooling

Ingredients

  • 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

Directions

  • 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

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Rustic Apple-Raisin Bread (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 slice equals 175 calories, 2 g fat (1 g saturated fat), 17 mg cholesterol, 172 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.