Instructions: Pour 1/2 cup warm water, about 85 to 115 degrees, into the bowl of a large food processor. Sprinkle the yeast and sugar over the water and mix at low speed. Let stand for five minutes.

Slowly mix in remaining water, eggs, vanilla and salt. Slowly add flour a cup at a time. Mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because its to dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Mix in fruit.

Remove from food processor. Place in an oiled bowl, cover with a clean kitchen towel and let rise until doubled, about 1 1/2 hours.

Grease and flour two large loaf pans. Punch down dough. Divide dough between two loaf pans, cover and let rise again, about 1/2 hour.

Preheat oven to 375 degrees. Brush top of loaves with beaten egg white and bake for about 45 minutes or until golden brown.

This recipe yields 2 large loaves.

Description: "Heres a slightly sweet yeast bread recipe, studded with fresh, diced apples. Its great buttered for breakfast and it also makes terrific French Toast!"

Yield: 2 loaves

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