Swedish Apple Yeast Bread Betty Crocker Recipe Cards

Steps:

• Heat oven to 375 degrees.
• Plump 1/2 cup of raisins in either water or apple juice. Set aside.
• Melt 2 tablespoons of butter in a 9 x 9" or 8 x 8" pan. (I used 8 x 8" with perfect results.).
• Mix sugar and preferred spice with a fork in a small bowl. Sprinkle sugar mixture over melted butter in pan.
• Take a medium to large apple and cut into very thin slices. The original photo showed the apple with it's peel left on; I preferred to remove it.
• Arrange apple slices in rows, over the sugar mixture.
• Drain raisins and sprinkle over the sliced apples.
• In a large bowl, stir together the package of yeast and the 3/4 cup of warm water. Stir until completely dissolved.
• To the yeast, add 1/4 cup sugar, 1 teaspoon salt and 1 cup of flour. Beat by hand 2 minutes or until batter drops from spoon in sheets.
• Add and beat until smooth 1 egg, 1/4 cup of shortening (I used very soft butter), 1 1/4 cup of flour, and the extra teaspoon of spice, if you prefer.
• Drop batter by small spoonfuls over the apples and raisins in pan, keeping dough close to each other. Cover pan and allow to rise in warm place until double; 50-60 minutes.
• Bake in a 375 degree oven for 30-35 minutes or until top is lightly browned.
• IMMEDIATELY remove the bread from pan by turning it upside down over serving plate. The sugar/butter mixture provides a glaze.
• Allow to cool. This is nice the first day and spectacular the second!

Steps:

• Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
• Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
• Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
• Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
• Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Steps:

• Measure carefully, placing all ingredients except pie filling and powdered sugar in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use delay cycle.
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Grease large cookie sheet. Roll dough into 13x8-inch rectangle on lightly floured surface. Place on cookie sheet. Spoon pie filling lengthwise down center third of rectangle. On each 13-inch side, make cuts from filling to edge of dough at 1-inch intervals, using sharp knife. Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 375°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to wire rack; cool. Sprinkle with powdered sugar.