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Author Notes: This braided yeast bread is rich, sweet and very eggy with a hint of fruity tang from dried apples. —Sarah Reid
- 1/2 cup warm water
- 1/2 tablespoon dry active yeast
- 2 tablespoons brown sugar
- 1 cup warm whole milk
- 2 eggs
- 2 tablespoons pure vanilla extract
- 1/4 cup unsweetened applesauce
- 2 tablespoons olive oil
- 3 tablespoons honey
- 2 cups Kamut flour
- 1 3/4 cups whole wheat bread flour
- 1/2 tablespoon vital wheat gluten
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup diced dried apples, soaked in hot water and drained
- 1 egg white (for egg wash)
- In a large bowl (I suggest a stand mixer with the dough hook) combine the water, yeast, and sugar. Allow to stand 10 minutes.
- Beat in the milk, eggs, vanilla, applesauce, oil and honey.
- Add flours, gluten, salt and spices. Knead for 12 minutes (with the mixer on low) or up to 18 by hand, until the dough is smooth and supple.
- Place the dough in a greased bowl, cover and let rise until doubled - about 2 hours.
- Deflate the dough and knead in the apple pieces. Divide dough into three balls.
- Cover and let rest 5 minutes.
- Form each dough ball into a rope and loosely braid, tucking the ends underneath. Place on a parchment-lined baking sheet.
- Spray the surface of the loaf with oil, cover lightly with a tea towel and let rise about 1 hour, until almost doubled.
- Heat the oven to 375F and brush the dough with the egg white.
- Place the loaf in the oven and reduce the temperature to 350F.
- Bake for 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. Immediately move to a baking rack to cool.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit