Colonial Apple Bread Recipes

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.

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.

Steps:

• Pre-heat oven to 180*C/375*F. Butter a shallow 1 ½ litre baking dish.
• Place half the bread cubes in the prepared baking dish. Mix the remaining cubes with 2 TBS of melted butter and set aside.
• Spread the apple slices over the bread cubes in the baking dish. Stir together the sugar, cinnamon, nutmeg, water, lemon juice, lemon rind and the remaining 5 TBS of butter. Stir until sugar is dissolved. Pour evenly over the apples, then top with the reserved bread cubes.
• Bake in the pre-heated oven for 30 to 40 minutes, or until the apples are tender and the bread is well browned. If it is browning too quickly, cover lightly with foil. Serve warm or cold with cream or ice cream.

Steps:

• Preheat oven to 350°. Line 2 greased 8x4-in. loaf pans with parchment; grease paper., Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. , Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.

Steps:

• Cream sugar, butter & lemon extract.
• Add egg.
• Sift flour, baking powder, baking soda & salt, add to creamed mixture.
• Mix well w/ as much pineapple juice as you need to make a medium stiff batter.
• Fold in the drained pineapple & apples.
• Put in well greased loaf pan.
• Bake 350 degrees 40-45 minutes if using glass loaf pan, different pan may take longer.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
• Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.

Steps:

• Mix flour, cinnamon, soda, salt and baking powder together.
• Beat eggs and add sugar and oil.
• Add vanilla and dry ingredients.
• Stir in apples.
• Mix walnuts in a tsp of flour and add to batter.
• Pour into 2 greased loaf pans.
• Bake at 350 degrees for 1 hour.

Steps:

• Preheat oven to 350°F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 13 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients.
• Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool.(Can be made one day ahead. Wrap tightly in plastic; store at room temperature.)
• *Sold at natural food stores, specialty food stores and some supermarkets.