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Thursday, October 28, 2010

Cooking with Basic Food Storage: Apple Raisin Bread

There's nothing better in the fall than the flavor combination of apples and raisins.  Enjoy these two scrumptious versions of apple raisin bread.  The first one uses oatmeal, potato flakes and powdered milk from your food storage.  The second one uses wheat and wheat bulgur.  Enjoy!


3c apple juice

2 c raisins

1/2 c butter or margarine

2 pks reg yeast ( sub 5tsp active dry)

3t vanilla

2 eggs lrg

6c unbleach flour

1c reg oatmeal

1c mashed pot flakes

1c powdered milk

1c chopped nuts I use pecans

1/3 c sugar

3tsp salt regular

1tsp cinnamon

Heat juice and soften raisins in the juice. Dissolve yeast in 1/4 c warm water. Check temp and when it is 110 add yeast, butter, sugar, salt cinn. and eggs and vanilla. Mix well. Have the flour, potato, milk powder, oatmeal in another large bowl. Pour all liquid in and stir to make a mass. Will clean bowl. May sprinkle on more flour as you go but should be a nice soft pliable dough. I usually spray my hands with oil as I knead. It becomes lovely after 10 min or so. Knead in nuts. Let rise 1 -1 1/2 hrs. This rises beautifully. de gas and shape boules Makes 4 loaves. Rise again 1 1/2 hrs. Bake at 350 for 50 min. Cover with foil if gets too dark at the end. I also double this recipe and use a 13 qt bowl. It is a WORK OUT !


2/3 c. milk

1/4 c. cracked wheat bulgar

2 pkgs. active dry yeast

1/2 c. lukewarm water

1 egg

2 tbsp. vegetable oil

2 tbsp. honey

2 tsp. salt

1 c. peeled, chopped tart apple

1 1/2 c. whole wheat flour

2 1/2 c. all-purpose flour

1 1/2 c. seedless raisins
Heat the milk to lukewarm in a saucepan. Stir in bulgar and remove from heat and set aside.

In a large bowl dissolve the yeast in the lukewarm water. Add the egg, oil, honey, salt, apples and the milk-bulgar mixture. Beat just until blended. Add the whole wheat flour and 1 cup of all-purpose flour. Beat at low speed to blend with an electric mixer for 2 minutes.

With a wooden spoon, add enough of the remaining flour to make a dough that you can knead and also add the raisins. Turn the dough out onto a lightly floured board and knead for about 8 minutes or until you have the dough that is not longer sticky.

Place the dough in a greased bowl; cover with a damp cloth and let rise until doubled in bulk, about 1 to 1 1/2 hours. Punch the dough down and divide into 2 loaves.

Place the loaves into 2 greased 8x4 inch loaf pans. Cover and let rise just above the tops of the pans, about 45 minutes to 1 hour. Bake in a preheated oven at 350 degrees for 30-40 minutes or until the loaves are nicely browned and sound hollow when tapped. Cool in pans for 5 minutes, then turn out onto racks to cool completely.


1 comment:

  1. Those two recipes look good. I love to bake, and will try both.