Apple-Raisin Bread

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Apple-Raisin Bread Ingredients

3 tb Sugar,divided	Vegetable cooking spray
1 pk Dry yeast	1/3 c Firmly packed brown sugar
1/4 c Warm water, 105 to 115 degs	1 1/2 ts Ground cinnamon
3 1/4 c Bread flour, divided	3/4 c Finely chopped cooking
1/2 c Skim milk	1/2 c Dark seedless raisins
1/4 c Margarine melted	1/3 c Sifted powdered sugar
1/2 ts Salt	1 1/2 ts Skim milk
1 Egg, lightly beaten

Instructions for Apple-Raisin Bread

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

Main Ingredient: ApplesCuisine: Uncategorized

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