Sour Cream/Applesauce/Yogurt Raisin Bread

[Mike Nolan]

Sour Cream/Yogurt/Applesauce Raisin Bread

Sour Cream/Yogurt/Applesauce Raisin Bread

Yield: 1 loaf

Instructions

This recipe was sized for a Zojirushi classic (model 15) and will fit in an 8x4 loaf pan. If you have the shaped baking tubes (heart shaped, etc), it will usually fill two of those tubes.

12 ounces (by weight) sour cream, yogurt and/or unsweetened applesauce
1-3 tablespoons of water (if needed)
1/4 teaspoon baking soda
4 teaspoons sugar
3/4 teaspoon salt
3 1/3 cups AP flour
2-3 teaspoons cinnamon
3/4 cup (4 ounces) raisins
1 3/4 teaspoons yeast

Use whatever combination of sour cream, yogurt or applesauce you want, for example, 6 ounces of yogurt and 6 ounces of applesauce. You may need some water, depending on how moist the combination is. The dough should be slightly sticky before adding the raisins, a little drier than that if using the rum variant at the end, since the raisins will be moist.

If using a bread machine that gives you a signal to add raisins part way through kneading, add half of the cinnamon right away, the other half when you add in the raisins.

If kneading by hand or using a mixer, put all of the cinnamon in when you put in the raisins, towards the end of kneading.

If baking in a pan, it should take about 45 minutes at 375 degrees.

Variant: Macerate the raisins in 2-3 tablespoons of rum, then use any remaining liquid in place of the water.

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