No Knead Apple Raisin Bread Food

APPLE RAISIN BREAD

Steps:

• In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well. Stir in yeast mixture. Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down and turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine the apples, raisins and lemon juice. Divide dough into 3 parts; knead a third of the apple mixture into each part. Shape each into a round flat ball. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. , Brush each loaf with egg and sprinkle with sugar. Bake at 350° for 30-35 minutes or until bread sounds hollow when tapped.

NO KNEAD APPLE RAISIN BREAD

Steps:

• Melt butter in a 9x9x2 baking pan.
• Mix 1/2 cup sugar and 1 teaspoon cinnamon then sprinkle over the butter.
• Take your apple slices and lay them in rows with the peel side showing and slightly overlapping the bottom of the last row.
• Sprinkle your raisins over the apple slices.
• Stir together yeast and warm water in a large bowl.
• Add in the rest of your sugar, salt and 1 cup flour.
• Beat mixture until smooth (about 2 minutes).
• Add your egg, shortening and the rest of your flour and beat until smooth.
• Drop batter by small spoonfuls over apples and raisins (careful not to mess up the apples) into your pan.
• Let it rise in a warm place until it doubles (about 50 minutes).
• Heat oven to 375 and bake for 30 to 35 minutes.
• When you take it out remove it immediately from the pan by turning it upside down onto your serving plate.

NO-KNEAD BREAD

Steps:

• 1. In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise-fermentation-is the key to flavor.
• 2. When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky-do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
• 3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for another 15 minutes.
• 4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 1/2-5 1/2 quart heavy pot in the center of the rack.
• 5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution-the pot will be very hot.) Cover the pot and bake for 30 minutes.
• 6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes at least an hour.

APPLE RAISIN BREAD

Steps:

• In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well.
• Stir in yeast mixture.
• Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes.
• Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn over in bowl.
• Cover and let rise 30 minutes. In a small bowl, combine apples, raisins and lemon juice. Divide dough into three parts; knead one-third of the apple mixture into each part.
• Shape each into round flat balls. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. Brush each loaf with egg and sprinkle with sugar.
• Bake at 350°F for 30 to 35 minutes or until brown sounds hollow when tapped.

NO-KNEAD CINNAMON AND RAISIN BREAD

Steps:

• Stir 3 cups flour, sugar, cinnamon, salt, and yeast together in a large bowl. Pour in water and stir until all the flour has been incorporated and a shaggy, wet dough forms. Stir in raisins and cover with plastic wrap.
• Place bowl in a warm, draft-free space for 30 minutes or in the oven with the oven light on.
• Sprinkle a clean working surface with 1 tablespoon flour. Scrape dough out onto the counter and use a bench scraper to fold the dough over onto itself several times, incorporating most of the flour into the dough. Rinse and dry the bowl.
• Cut parchment paper into a liner for the bowl, folding it so that it sits flat against the bowl. Place dough on the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
• Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C). Set timer for 30 minutes.
• Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
• Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.

APPLE RAISIN QUICK BREAD

Steps:

• Preheat oven to 325°. In a bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins and nuts. Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 10 minutes before removing from pans to wire racks.