No Knead Apple Raisin Bread
"The secret to this dish is all in the preparation. It looks absolutely beautiful when you are finished and does NOT need a bread machine for those of us who don't own them. More raisins is always optional. I include the rising time in the cooking time since you are doing nothing. Also if you use self rising flour then omit the salt."
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
1 pan
ingredients
- 2 tablespoons butter
- 3⁄4 cup sugar
- 1 teaspoon cinnamon
- 1 apple, thinly sliced
- 1⁄2 cup raisins
- 1 (1/4 ounce) package active dry yeast
- 3⁄4 cup warm water
- 1 teaspoon salt
- 2 1⁄4 cups flour
- 1 egg
- 1⁄4 cup shortening
directions
- 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.
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Reviews
-
I haven't made this, but I used to teach breadmaking, maaany years ago, and one of the important things is to use blood temperature (approx) water...too hot and it kills the yeast, too cold and it takes forever to rise. If I were to make this, between Stage 10 (called proving) and 11 I would do a knock down, which is when you gently punch the dough back down, then let it sit and rise again, before baking it. Also it proves better in a plastic container with the top of the bread covered with a layer of plastic wrap, actually touching the dough. With the fruit mixture underneath this could cause problems. I'd probably make the dough up first, prove it, then pop it into the loaf pans on top of the fruit mixture for the 2nd proving. Apart from that, the recipe seems to have what it takes to make something very yummy! -
sorry for the low review but this recipe did not work well for me the dough was a hard as rock and had a strong yeast taste, I ended up by throwing the whole thing away! I think that it needed a small amount of kneading, I can't see making this again any time soon, but if I do I will knead the dough and re-write my review if it happens to turn out better.
RECIPE SUBMITTED BY
celestial_star03
United States
