Apple-Raisin Bread
Countryside Bakery

2 pkg. dry yeast
1 tsp. sugar
1/2 c. warm water

Combine and let stand a few minutes.

1 c. warm water
3 eggs, beaten
1 c. applesauce
1/2 c. honey
1/2 c. vegetable oil
2 tsp. salt
8 to 9 c. all-purpose flour
1 1/2 c. chopped & peeled apples
2 T. lemon juice
1 1/12 c. golden raisins, soaked 5 minutes, & drained
2 T. cornmeal (opt.)

In large bowl, combine eggs, applesauce, honey, oil and water; mix well. Stir in yeast mixture. Gradually add enough flour to make a soft dough; knead on floured surface, until smooth and elastic (about 10 minutes). Place dough in greased bowl, turning once to grease top. Cover and let rise in warm place, until double in bulk (about 1 hour). Punch down, and turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine chopped apples, lemon juice and raisins. Divide dough into 3 equal parts. Knead 1/3 of chopped apples into each piece of dough. Shape into round flat balls.

Place each into lightly greased (sprinkle with commeal, if desired) 8-inch round baking pans. Cover and let rise until double in bulk. Brush with egg wash and sprinkle with sugar. Bake at 350° for 30 to 35 minutes. For a soft top crust, brush on honey as soon as loaves come out of the oven.

Bacon Cheddar Bread
Countryside Bakery

3 1/2 c. biscuit mix (Bisquick)
6 strips bacon, fried crisp,drained, cooled & crumbled
1/4 c. granulated sugar
6 oz. shredded Cheddar cheese
1 lg. egg
11/3 c. milk

In large bowl, combine Bisquick and sugar. Stir in cheese and bacon. In small bowl, beat egg; add milk, then add to dry ingredients. Mix only until well moistened. Pour into a greased and floured 9-inch springform pan. Bake 35 to 40 minutes. For a glossy top, brush lightly with egg wash (mix 1 egg with 1 teaspoon water, beat well).

Revised: August 12, 2006