More Great Recipes: Fruit Bread

APPLE SWIRL BREAD


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 pkg. dry yeast
1 c. warm water (105~ to 115~)
3 Tbsp. sugar
2 Tbsp. shortening
1 egg
3/4 tsp. salt
3 to 3 1/2 c. all-purpose
flour, divided
apple filling (recipe follows)


Dissolve yeast in warm water in a large bowl. Add


sugar, shortening, egg, salt and half the flour. Beat at low


speed of an electric mixer until smooth. Stir in enough of the


remaining flour to make a soft dough. Place dough in a greased


bowl, turning to grease top. Cover and let rise in a warm


place (85 degrees), free from drafts, 1 hour or until doubled in bulk.


Punch dough down; turn out onto a lightly floured


surface and knead 4 or 5 times. Roll dough into a 15 x 7-inch


rectangle on a lightly floured surface; sprinkle apple filling


evenly over dough. Roll up jelly roll fashion, starting at


short side. Pinch seams and ends together. Place roll, seam


side down, in a greased 9 x 5 x 3-inch loaf pan.


Cover and let rise in a warm place (85 degrees), free from


drafts, about 40 minutes or until doubled in bulk. Bake at


350 degrees for 50 to 55 minutes or until loaf sounds hollow when


tapped. Remove from pan; cool on a wire rack. Yield: 1 loaf.


Pairs Well With


Notes

A dash of local for every season
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