Applesauce Loaf Recipe
Ingredients
| Unsweetened applesauce | 1 Cup (16 tbs) | |
| Dry yeast | 2 Teaspoon | |
| Safflower oil | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Honey | 3 Teaspoon, divided | |
| Whole wheat flour | 2 Cup (16 tbs) | |
| Seedless raisins | 1/2 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Cinnamon | 1/4 Teaspoon |
Directions
Warm the applesauce.
Place in a mixing bowl and stir in yeast, oil, salt, and 2 tablespoons of the honey.
Gradually add flour to make a soft dough.
Knead until smooth.
Place in a greased bowl, cover with a cloth, and let rise in a warm place.
In small saucepan, combine raisins, water, cinnamon, and the remaining 1 tablespoon honey.
Cook over low heat until moisture is absorbed and raisins are plump.
Stir often to keep from scorching.
Cool.
When dough is doubled in bulk, punch down; remove to a floured pastry cloth.
Roll out to an 8 x 10-inch rectangle.
Spread raisin mixture evenly on dough.
Roll up like a jelly roll.
Place seam-side-down into an 8 x 4-inch greased loaf pan, cover, and let rise until light.
Bake at 425° 10 minutes.
Reduce heat to 350° and bake 45 minutes.
Turn out onto a wire rack to cool.
Place in a mixing bowl and stir in yeast, oil, salt, and 2 tablespoons of the honey.
Gradually add flour to make a soft dough.
Knead until smooth.
Place in a greased bowl, cover with a cloth, and let rise in a warm place.
In small saucepan, combine raisins, water, cinnamon, and the remaining 1 tablespoon honey.
Cook over low heat until moisture is absorbed and raisins are plump.
Stir often to keep from scorching.
Cool.
When dough is doubled in bulk, punch down; remove to a floured pastry cloth.
Roll out to an 8 x 10-inch rectangle.
Spread raisin mixture evenly on dough.
Roll up like a jelly roll.
Place seam-side-down into an 8 x 4-inch greased loaf pan, cover, and let rise until light.
Bake at 425° 10 minutes.
Reduce heat to 350° and bake 45 minutes.
Turn out onto a wire rack to cool.
Chef
