Apple Raisin Bread Recipes

Steps:

• 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. , 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 3 parts; knead a third of the apple mixture into each part. Shape each into a round flat ball. 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 30-35 minutes or until bread sounds hollow when tapped.

Steps:

• Preheat oven to 325°. In a bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins and nuts. Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 10 minutes before removing from pans to wire racks.

Steps:

• 1. Preheat oven to 350 degrees. Grease an 8x4 loaf pan. In a large bowl, combine all ingredients. Pour into prepared pan,
• 2. Bake at 350 degrees for 45-55 minutes. Test for doneness as oven temperatures vary. Remove from oven and allow to cool for 10-15 minutes. Remove from pan and place on cooling rack with waxed paper underneath.
• 3. While bread is still warm, combine icing ingredients and glaze allowing to drip over sides. Wait until cool, gently warm glaze in microwave and glaze one more time for a thicker glaze.

Steps:

• Pour butter into a 13x9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.

Steps:

• 1. Heat oven to 325. Generously grease bottoms only of 2 baking pans, 9 x 5 inches. Beat all ingredients on low speed, scraping bowl constantly, 1 minute. Beat on medium speed 1 minutes. Pour into pans.
• 2. Bake til wooden pick inserted in center comes out clean,a bout 1 hour. Cool 10 minutes. Remove from pans. Cool completely before slicing. Store in refrigerator. Makes 2 loaves. If using self rising flour, omit salt, baking soda, and baking powder
• 3. Zucchini Bread: Substitute 4 cups coarsely shredded zucchini for the apples. Don't shred them in blender. Omit raisins and increase nuts to 1 cup.

Steps:

• Preheat oven to 350 degrees.
• Take peeled and chopped apples and place them in a micowave safe bowl.
• Add water to the apples and microwave for 1 to 1 1/2 minutes.
• Combine apples and all remaining ingriendients and mix thoroughly.
• Pour mixture into a greased loaf pan.
• Bake for 1 hr to 1 hr 15 minutes.
• When done let sit for 15 mins before removing from pan and placing on a wire rack.
• Enjoy!

Steps:

• Preheat oven to 350.
• Grease 9x5x3 inch loaf pan.
• Combine raisin bran cereal, milk, applesauce, eggs and vanilla. Let stand for 10 minutes.
• Stir to break up cereal. Stir in apples and walnuts.
• Combine flour, sugar, baking powder and baking soda.
• Add cereal mixture all at once to flour mixture and stir just until moistened.
• Spread evenly in prepared pan.
• Bake 60 to 65 minutes or until tester inserted in center comes out clean.
• Let cool 15 minutes before removing from pan.

Steps:

• Melt butter in a 9x9x2 baking pan.
• Mix 1/2 cup sugar and 1 teaspoon cinnamon then sprinkle over the butter.
• Take your apple slices and lay them in rows with the peel side showing and slightly overlapping the bottom of the last row.
• Sprinkle your raisins over the apple slices.
• Stir together yeast and warm water in a large bowl.
• Add in the rest of your sugar, salt and 1 cup flour.
• Beat mixture until smooth (about 2 minutes).
• Add your egg, shortening and the rest of your flour and beat until smooth.
• Drop batter by small spoonfuls over apples and raisins (careful not to mess up the apples) into your pan.
• Let it rise in a warm place until it doubles (about 50 minutes).
• Heat oven to 375 and bake for 30 to 35 minutes.
• When you take it out remove it immediately from the pan by turning it upside down onto your serving plate.

Steps:

• Combine 1 1/2 c.
• flour, yeast, sugar, salt and cinnamon; mix well.
• Heat apple juice, oil and water to 120-130 degrees F; add to flour mixture.
• Blend at low speed until moistened, then beat 3 minutes at medium speed.
• Gradually stir in remaining flour and raisins to make a firm dough.
• Knead until smooth and elastic, about 5 minutes.
• Place in a greased bowl, turning to grease top.
• Cover and let rise until light and doubled, about 1 hour; punch down dough.
• On lightly floured surface, roll or pat to a 14x7 inch rectangle.
• Starting with the shorter side, roll up tightly, pressing dough into roll with each turn.
• Pinch edges and ends to seal.
• Place in greased 9x5 inch loaf pan; cover and let rise until light and doubled, about 1 hour.
• Bake at 375 for 35-40 minutes, until golden brown and loaf sounds hollow when tapped.
• Remove from pan and cool on rack.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch (or other shallow 3-quart) baking dish. In a large bowl, whisk together milk, eggs, sugar, vanilla, orange zest, cinnamon, and salt; add bread. Cover with plastic wrap; weight with another bowl. Let stand until bread is soaked through, about 20 minutes.
• Fold in apples, raisins, and 4 tablespoons melted butter; pour into prepared baking dish. Dot top of bread pudding with thin slivers of remaining 2 tablespoons cold butter.
• Bake until pudding is set and lightly golden on top, 50 minutes to 1 hour. Serve warm.

Steps:

• 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. Punch down and turn over in bowl.
• Cover and let rise 30 minutes. In a small bowl, combine apples, raisins and lemon juice. Divide dough into three parts; knead one-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°F for 30 to 35 minutes or until brown sounds hollow when tapped.