Colonial Apple Bread Recipes

COLONIAL APPLE BREAD

Steps:

• Combine the apple cider, raisins, brown sugar, butter, salt and spices in a heavy saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Boil for 3 minutes, stirring frequently while boiling.
• Remove from the heat and cool slightly.
• Sift the flour, baking powder, and baking soda into a large bowl.
• Stir the pecans and chopped apple into the cider mixture.
• Stir the mixture into the flour until all the ingredients are moistened.
• Pour into a well greased bundt pan.
• Bake at 325 degrees for 1 hour or until the bread tests done.
• Cool in the pan for 10 minutes.
• Remove to a wire rack to cool completely.
• Sprinkle with the confectioner's sugar just before slicing.

COLONIAL YEAST BREAD

Steps:

• In a bowl, combine cornmeal, sugar or honey, salt, boiling water and oil. Let cool to lukewarm. Meanwhile, dissolve yeast in warm water and let stand 5 minutes. Stir into cornmeal mixture. Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into two balls. Cover and let rest 10 minutes. Shape into two loaves and place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours. Bake at 375° for 35-40 minutes. Cover loosely with foil if top browns too quickly. Remove from pans and let cool on a wire rack.