Recipe: Dutch Apple Nut Bread (yeast bread using brown sugar, cinnamon and golden raisins)

Shirley, I believe this is the recipe you are looking for. This is taken from Jill Van Cleave's "The Neighborhood Bake Shop - Recipes and Reminiscences of America's Bakery Treats." I haven't tried this particular recipe, however, all the other recipes I have tried are terrific. Enjoy!

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DUTCH APPLE NUT BREAD


1/2 golden raisins
1 teaspoon active dry yeast
2 tablespoons lukewarm water (95 to 110 degrees F)
1 cup lukewarm milk (95 to 110 degrees F)
2 tablespoons granulated sugar
1/2 tablespoon salt
1/2 cup (1 stick) unsalted butter, at room temperature, divided use
2 3/4 to 3 cups unbleached all-purpose flour, divided use
FOR THE FILLING:
2 medium apples (about 1 pound), peeled, cored and thinly sliced
1/3 cup packed dark brown sugar
1 tablespoon ground cinnamon
1 cup coarsely chopped walnuts, divided use

Place the raisins in a small bowl and cover with hot tap water. Soak for 30 minutes. Drain and set aside.

TO PREPARE THE DOUGH:
In a second small bowl, dissolve the yeast in the 2 tablespoons lukewarm water. Set aside to proof for 5 minutes, until bubbly.

In a large mixing bowl, combine the milk, granulated sugar, salt, and 2 tablespoons of the butter. Stir to dissolve the butter. Add 1 cup of the flour and blend until smooth. Stir in the yeast mixture. Slowly add 1 3/4 cups more flour to form a stiff dough.

Turn the dough out onto a lightly floured work surface and knead until it feels smooth and elastic, about 8 minutes, adding more flour as necessary to keep the dough from sticking. Transfer to a greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled, 1 1/2 to 2 hours.

Punch the dough down, cover again, and let rise again for 45 minutes.

MEANWHILE, PREPARE THE FILLING:
Combine the apple slices and 1 1/2 tablespoons of the butter in a skillet. Cook over medium heat until very soft but not browned, stirring occasionally, about 12 minutes. Remove from the heat, stir in the raisins, and allow to cool.

In a small bowl, combine 4 tablespoons of the butter, the brown sugar, and cinnamon. Cream the mixture with a spoon until smooth; set aside.

TO MAKE THE BREAD:
Return the dough to a lightly floured work surface. Roll it out into a 12x8-inch rectangle and spread half of the brown sugar mixture evenly over the surface. Sprinkle with 1/2 cup of the walnuts. Fold one short end over to the middle of the rectangle, then fold the opposite end over on top to cover completely, forming 3 layers. Roll out a second time into a 12x8-inch rectangle, spread with the remaining brown sugar mixture, sprinkle with the remaining 1/2 cup walnuts, and fold into thirds again as before.

Roll the dough once more into a 12x8-inch rectangle. (Do not worry about nuts and cinnamon popping through the dough.) Spread with the apple and raisin mixture in an even layer. Fold into thirds as before to enclose the filling. Pinch all seams closed to seal. Place the dough in a greased 9x5-inch loaf pan, seam side down, and press down on the dough to fill the pan evenly. Cover with a towel and set aside at room temperature until the dough rises to the top of the pan, about 30 minutes.

Preheat the oven to 375 degrees F.

Cut 4 slashes crosswise into the dough with the tip of a sharp knife or a razor blade.

Bake for about 45 minutes, until well browned. Remove the loaf from the pan to cool on a wire rack. Rub the top of the hot loaf with the remaining 1/2 tablespoon butter to glaze.

Slice and serve the bread warm, at room temperature, or toasted.

Makes 1 loaf
Source: The Neighborhood Bake Shop by Jill Van Cleave