Patricias Whole Wheat Applesauce Bread Recipes

PATRICIA'S WHOLE WHEAT APPLESAUCE BREAD

Steps:

• Mix applesauce, hot water, brown sugar, salt and oil in mixer bowl.
• Add wheat flour and mix long enough to incorporate ingredients. Let rest for 20 minutes.
• Soften yeast in lukewarm water. Add to wheat flour mixture and mix to incorporate.
• Add white flour, one cup at a time, mix by hand.
• Turn out onto a floured surface and knead for about 10 minutes.
• Let dough ball rise in an oiled bowl covered with oiled plastic wrap in a warm place for about two hours.
• Punch down dough. Let rest ten minutes.
• Shape into 4 loaves (I use a food scale to get them the same size) and put into sprayed/greased loaf pans.
• Cover with oiled plastic wrap and let rise in a warm place for about one hour. Preheat oven to 350.Bake 30-40 minutes. Cover with foil for last ten minutes to prevent over-browning.

PATRICIA'S BASIC BREAD DOUGH

Steps:

• In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in oil and salt.
• Add flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny but still firm, 4 to 5 minutes. Add additional flour, if necessary, to keep the dough from sticking. The dough will be quite soft.
• Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours.

APPLESAUCE CINNAMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the flours, sugar, 1 teaspoon cinnamon, baking soda, salt, baking powder and nutmeg. In a small bowl, whisk the eggs, applesauce, oil and milk. Stir into dry ingredients just until moistened. , Transfer to a greased 9x5-in. loaf pan. Combine brown sugar and remaining 1/2 teaspoon cinnamon; sprinkle over the top. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack.Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.