Quebec Apple Bread

Course : Desserts
Serves: 1
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Ingredients:

15 milliliter Dry Active Yeast -- (1 TAB)
15 milliliter Sugar
300 milliliter Water
2 large eggs -- beaten
300 milliliter Apple Juice
10 milliliter Salt
50 milliliter Shortening
15 milliliter Cinnamon
6 Cups Flour -- (6 to 7)
2 medium Tart, Crisp Apples -- finely chopped
 

Preparation / Directions:

Place the water (110 degrees F) in a large mixing bowl and add just a pinch of sugar. Sprinkle the yeast over the top, do not stir, and let set for approximately 10 minutes until the yeast is good and foamy. Add the apple juice, eggs, sugar, salt, shortening and cinnamon. Gradually begin to add the flour, incorporating it with your hands or with a stiff wooden spoon. Continue to add the flour until the dough pulls away from the sides of the bowl. Empty the dough onto a floured work surface and knead the dough for approximately 10 - 15 minutes until the dough is smooth, adding more flour as is necessary to prevent sticking. Knead in the chopped apples near the end so as not to mash them too badly. Place the dough in an oiled bowl, cover with a damp tea towel and let rise until doubled in volume, approximately 2 hours. Knock back and place in tins or shape as desired. Let rise again until doubled, this time approximately 45 minutes to one hour. Bake at 375 degrees for 35 minutes, until bread sounds hollow when tapped on the bottom. Makes 2 loaves


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