I first made this bread in 1985. The recipe was adapted from a recipe in a cookbook called Elsah Landing Heartland Cooking (Illinois), a gift from my youngest son and his wife. I rated it excellent then and have made it many times through the years.
APPLE YEAST BREAD
- One package fast-acting dry yeast
- 1 tsp granulated sugar
- 1 tsp salt
- 1/2 cup water, heated to 130 degrees F
- 1/4 cup undiluted evaporated milk, heated to 130 degrees F
- 2 Tblsp. butter, melted
- 1 cup applesauce, room temperature
- Approx. 4-1/2 cups all-purpose flour
In an electric mixer bowl place yeast, sugar, salt and one cup of flour. Add heated water/milk, melted butter and applesauce. Beat with paddle beater at medium speed for 3 minutes. Remove paddle and insert dough hook.
Beat with dough hook for 6-1/2 minutes, adding flour gradually, 1/4 cup at a time. Dough will feel a little sticky. Place dough in an oiled bowl, turn once, then cover and let rise in a warm place for 30 minutes.
Punch down dough and form into loaves or rolls. I chose to make a 7-1/2 inch loaf and 6 large rolls.
Place in greased pan/sheet, cover and let rise in a warm place for 30 minutes.
Preheat oven to 375 degrees F.
Bake rolls for 12-15 minutes, small loaves for about 25 minutes and 9×5 inch loaves for 30-35 minutes until crust is brown and top sounds hollow when tapped.
Remove from pans and cool on a wire rack.
Cover with a towel while cooling for a softer crust.
This bread is soft with a slight hint of the applesauce and is great for toasting, as a base for dishes like Chicken a la King, or for French toast. My daughter and I enjoyed rolls fresh from the oven with some of our favorite Shannon’s Curry Chicken Salad.