Apple-raisin Bread Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Sugar, divided
1 package: Dry yeast,
1/4 cup: Warm water, 105 to 115 degs
3 1/4 cup: Bread flour, divided
1/2 cup: Skim milk,
1/4 cup: Margarine melted,
1/2 tsp: Salt,
1: Egg, lightly beaten
Vegetable cooking spray,
1/3 cup: Firmly packed brown sugar,
1 1/2 tsp: Ground cinnamon,
3/4 cup: Finely chopped cooking apples, peeled
1/2 cup: Dark seedless raisins,
1/3 cup: Sifted powdered sugar,
1 1/2 tsp: Skim milk,
Directions:
Dissolve 1 tablespoon sugar and yeast in warm water in a large bowl; let
stand 5 minutes. Add remaining 2 tablespoons sugar, 3 cups flour, and next
4 ingredients, stirring until a soft dough forms.
Turn dough out onto floured surface. Knead until smooth and elastic (about
10 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent
dough from sticking. Place dough in a bowl coated with cooking spray,
turning to coat top. Cover and let rise in a warm place (85 deg), free from
drafts, 1 hour or until doubled. Punch dough down, and turn out onto
floured surface; roll into a 17- x 8-inch rectangle. Combine brown sugar
and cinnamon; sprinkle over dough, leaving 1/2-inch margin around edges.
Top with apple and raisins. Roll up tightly, starting at short side,
pressing firmly to eliminate air pockets; pinch seam and edges to seal.
Place roll, seam side down, in 9- x 5- x 3-inch loaf pan coated with
cooking spray. Cover and let rise in a warm place (85 deg), free from
drafts, 45 minutes or until doubled.
Uncover; bake at 350 deg for 35 minutes or until loaf sounds hollow when
tapped. Remove from pan; cool on a wire rack.
Combine powdered sugar and 1-1/2 teaspoons milk; stir well. Drizzle over
loaf. Yield: 1 loaf, 18 servings (serving size: 1 [1/2-inch] slice).
Per serving: 152 Calories; 3g Fat (19% calories from fat); 4g Protein; 27g
Carbohydrate; 10mg Cholesterol; 98mg Sodium
Posted to MM-Recipes Digest by Steve on Oct 7, 1998
Source from luhu.jp
stand 5 minutes. Add remaining 2 tablespoons sugar, 3 cups flour, and next
4 ingredients, stirring until a soft dough forms.
Turn dough out onto floured surface. Knead until smooth and elastic (about
10 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent
dough from sticking. Place dough in a bowl coated with cooking spray,
turning to coat top. Cover and let rise in a warm place (85 deg), free from
drafts, 1 hour or until doubled. Punch dough down, and turn out onto
floured surface; roll into a 17- x 8-inch rectangle. Combine brown sugar
and cinnamon; sprinkle over dough, leaving 1/2-inch margin around edges.
Top with apple and raisins. Roll up tightly, starting at short side,
pressing firmly to eliminate air pockets; pinch seam and edges to seal.
Place roll, seam side down, in 9- x 5- x 3-inch loaf pan coated with
cooking spray. Cover and let rise in a warm place (85 deg), free from
drafts, 45 minutes or until doubled.
Uncover; bake at 350 deg for 35 minutes or until loaf sounds hollow when
tapped. Remove from pan; cool on a wire rack.
Combine powdered sugar and 1-1/2 teaspoons milk; stir well. Drizzle over
loaf. Yield: 1 loaf, 18 servings (serving size: 1 [1/2-inch] slice).
Per serving: 152 Calories; 3g Fat (19% calories from fat); 4g Protein; 27g
Carbohydrate; 10mg Cholesterol; 98mg Sodium
Posted to MM-Recipes Digest by Steve
Source from luhu.jp