Swedish Apple Yeast Bread-Betty Crocker Recipe Cards - cooking recipe

Ingredients

2 tablespoons butter
1/2 cup sugar
1 teaspoon cinnamon (I used cardamom instead)
1 apple (I used a medium-sized Rome)
1/2 cup raisins (recipe called for \"a few\". Ha! )
1 (1/4 ounce) package active dry yeast
3/4 cup water (Warm at 105-115 degrees)
1/4 cup sugar
1 teaspoon salt
1 cup flour
1 egg, beaten
1/4 cup shortening (I used very soft butter)
1 1/4 cups flour
1 teaspoon cinnamon (This was NOT in the original recipe. If you're using cinnamon above, then add this to the dough for )

Preparation

Heat oven to 375 degrees.
Plump 1/2 cup of raisins in either water or apple juice. Set aside.
Melt 2 tablespoons of butter in a 9 x 9\" or 8 x 8\" pan. (I used 8 x 8\" with perfect results.).
Mix sugar and preferred spice with a fork in a small bowl. Sprinkle sugar mixture over melted butter in pan.
Take a medium to large apple and cut into very thin slices. The original photo showed the apple with it's peel left on; I preferred to remove it.
Arrange apple slices in rows, over the sugar mixture.
Drain raisins and sprinkle over the sliced apples.
In a large bowl, stir together the package of yeast and the 3/4 cup of warm water. Stir until completely dissolved.
To the yeast, add 1/4 cup sugar, 1 teaspoon salt and 1 cup of flour. Beat by hand 2 minutes or until batter drops from spoon in sheets.
Add and beat until smooth 1 egg, 1/4 cup of shortening (I used very soft butter), 1 1/4 cup of flour, and the extra teaspoon of spice, if you prefer.
Drop batter by small spoonfuls over the apples and raisins in pan, keeping dough close to each other. Cover pan and allow to rise in warm place until double; 50-60 minutes.
Bake in a 375 degree oven for 30-35 minutes or until top is lightly browned.
IMMEDIATELY remove the bread from pan by turning it upside down over serving plate. The sugar/butter mixture provides a glaze.
Allow to cool. This is nice the first day and spectacular the second!