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

  • Servings: One 9-inch loaf or one 7-1/2 inch loaf plus 6 large rolls
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  • 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.