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Apple Raisin Allspice Bread

User Rating 3 Star Rating (1 Review)

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Apple Raisin Allspice Bread

Apple Raisin Allspice Bread

Photo © Elizabeth Yetter

Autumn is my favorite month for baking. Apples, raisins, and spices all make me think of the colder months to come. This recipe for apple raisin allspice bread is a great back-to-school breakfast bread that will wake the whole family up with warm, loving feelings.

Yield: 1 loaf

Prep Time: 2 hours, 30 minutes

Cook Time: 40 minutes

Total Time: 3 hours, 10 minutes

Ingredients:

  • 1/4 cup warm water, 95 to 110 degrees F
  • 1 tsp active dry yeast
  • 1 cup milk, room temperature
  • 1/4 cup packed brown sugar
  • 1/2 tsp salt
  • 1 Tbsp soft butter or shortening
  • 3/4 tsp ground allspice
  • 1/2 cup rolled oats
  • 1/3 cup dark raisins
  • 1 small baking apple (such as Granny Smith) peeled and chopped
  • 3 cups bread flour, about

Preparation:

  1. In large bowl, mix warm water and yeast. Add milk, sugar, salt, butter, allspice, oats, raisins, and chopped apple. Stir. Add in enough bread flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 8 minutes, adding more bread flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.

  2. Punch down dough. Turn dough out onto lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Shape dough into a loaf and place in greased 9x5 bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.

  3. Bake bread at 375 degrees F for 40 minutes or until bread sound hollow when the top is tapped. Remove bread from pan and let cool on rack.
User Reviews

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 3 out of 5
Weight not (only) volume, Member breadmantalking

I have always liked the recipes on all the sites at About.com. My only complaint is that you give ingredient amounts exclusively in volume amounts and not weights. It is well known that weights are simply more accurate. I know, most people use cups, teaspoons etc. But it would be helpful for those of us using a scale to have weight equivalents (ounces and grams). That way the recipes come out the same every time, and not just almost the same.

3 out of 4 people found this helpful.

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