Recipe - Apple-Raisin Bread

3 tablespoon Sugar,divided
1 pack Dry yeast
One fourth cup Warm water, 105 to 115 degs
3 One fourth cup Bread flour, divided
One half cup Skim milk
One fourth cup Margarine melted
One half teaspoon Salt
1 Egg, lightly beaten
Vegetable cooking spray
1/3 cup Firmly packed brown sugar
1 One half teaspoon Ground cinnamon
Three fourths cup Finely chopped cooking
apples, peeled
One half cup Dark seedless raisins
1/3 cup Sifted powdered sugar
1 One half teaspoon Skim milk

Dissolve 1 tablespoon sugar and yeast in warm water in a large bowl; let
stand 5 minutes. Add remaining 2 tablespoons sugar, 3 cups flour, and next
4 ingredients, stirring until a soft dough forms.

Turn dough out onto floured surface. Knead until smooth and elastic (about
10 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent
dough from sticking. Place dough in a bowl coated with cooking spray,
turning to coat top. Cover and let rise in a warm place (85 deg), free from
drafts, 1 hour or until doubled. Punch dough down, and turn out onto
floured surface; roll into a 17 x 8inch rectangle. Combine brown sugar
and cinnamon; sprinkle over dough, leaving 1/2inch margin around edges.
Top with apple and raisins. Roll up tightly, starting at short side,
pressing firmly to eliminate air pockets; pinch seam and edges to seal.
Place roll, seam side down, in 9 x 5 x 3inch loaf pan coated with
cooking spray. Cover and let rise in a warm place (85 deg), free from
drafts, 45 minutes or until doubled.

Uncover; bake at 350 deg for 35 minutes or until loaf sounds hollow when
tapped. Remove from pan; cool on a wire rack.

Combine powdered sugar and 1One half teaspoons milk; stir well. Drizzle over
loaf. Yield: 1 loaf, 18 servings (serving size: 1 [1/2inch] slice).

Per serving: 152 Calories; 3g Fat (19% calories from fat); 4g Protein; 27g
Carbohydrate; 10mg Cholesterol; 98mg Sodium

Posted to MMRecipes Digest by Steve snearman@erols.com on Oct 7, 1998