Wednesday, January 23, 2013

Applesauce Cinnamon-Raisin Loaves


        I'm on a cinnamon-raisin kick. That combination just screams winter to me. I love it in cookie form aswell as bread and can't seem to get enough of it. I love the way it fills your house up with the most incredible scent and everyone just naturally comes into the kitchen to see whats baking.


     This is an easy recipe to follow and the bread is so incredibly pillowy-soft..and it makes two loaves! one for eating and one for sharing..or hog it all to yourself and freeze one loaf for later on. Thats what I did :)

Some tips on the bread: I needed waaaaay more flour than called for so don't be alarmed if you do aswell. The original recipe called for caraway seeds but I replaced it with cinnamon. I added in one teaspoon but will add in 2 next time. I think I will also replace some of the flour with whole wheat next time to see how that goes.

Applesauce Cinnamon-Raisin Loaves

1 package (1/4 ounce) Active Dry Yeast..2-1/4 tsp
1/4 cup Warm Water
1 cup Unsweetened Applesauce
1/2 cup Warm Fat-free Milk
2 TBS Sugar
2 TBS Butter,softened
1 tsp. Salt
1-2 tsp. Ground Cinnamon
1 Egg,seperated
4- 4-1/2 cups All-purpose Flour
1 cup Raisins
1 TBS Cold Water

In a large bowl,dissolve the yeast and sugar in warm water. Add the applesauce,milk,sugar,butter,salt,cinnamon and egg yolk and 2 cups of flour;  mix with a wooden spoon until smooth. Stir in enough remaining flour to form a firm dough. Stir in the raisins.

Turn out onto a lightly floured surface;knead until smooth and elastic,about 6-8 minutes. Place dough in  a bowl with a small amount of olive oil in the bottom and turn the dough to coat the top. Cover with plastic wrap and allow to rise in a warm spot 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 inches apart on a baking sheet lined with parchment paper or non stick spray. Pat into 6-inch round loaves. Cover with plastic wrap that has been sprayed with non stick spray and allow to rise until almost doubled, about 45 minutes.

Preheat oven to 375 or 190 celcius. In a small bowl,beat egg white and cold water;brush over loaves. 

Bake for 3-35 minutes or until golden brown. Cool on a wire rack.

Yield: 2 Loaves
Source: Taste of Home