Rustic Apple-Raisin Bread Recipe

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Rustic Apple-Raisin Bread Recipe
Rustic Apple-Raisin Bread Recipe photo by Taste of Home
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Rustic Apple-Raisin Bread Recipe

Read Reviews
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Publisher Photo
A flavorful blend of apples, raisins and caraway seeds makes this crusty loaf a special treat;—Melissa Newman, Danville, Pennsylvania
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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

Nutritional Facts

1 slice: 175 calories, 2g fat (1g saturated fat), 17mg cholesterol, 172mg sodium, 35g carbohydrate (10g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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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bakingf User ID: 2574109 156127
Reviewed Nov. 13, 2009

"Delicious bread but with a problem -- dough spreads too much making two almost flat loaves. I will make it again but in 8 X 4 in. pans."

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