Rhapsody in Apple Bread



1 loaves



1 pkg. hot roll mix
1/2 cup 2 plus tbsp. lukewarm water (105-115°F)
1/3 cup sugar
1/2 tsp. grated lemon peel
2 eggs
2 cups Granny Smith apples, peeled, cored and chopped
2 tbsp. calvados or
apple juice
2 tsp. unsalted butter, melted


Place yeast from hot roll mix in a mixer bowl. Add lukewarm water. Stir to dissolve yeast. Add sugar and lemon peel. Stir to dissolve sugar. Add eggs, one at a time, beating to blend. Add remaining ingredients and then flour from hot roll mix. Beat with a heavy duty mixer or by hand until dough is smooth and elastic. Place dough in a buttered bowl, turn dough to butter top. Cover and let rise in a warm place until doubled, about one hour. Punch down dough and shape into a loaf. Heat oven to 375°F. Butter a loaf pan and place dough in pan. Cover and let rise in a warm place 30 minutes. Bake 45 minutes or until golden. Cool on a wire rack.

Author's Comments

If dough is too sticky, add a little flour (one tablespoon at a time) while beating with a mixer or by hand.

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