Yield: 20 Servings
|1 cup||Whole-bran cereal|
|¼ cup||Butter or margarine (up to)|
|6 cups||All-purpose flour|
|⅓ cup||Firmly packed light brown sugar|
|2 packs||Rapid-rise yeast (yeast that requires only one rising)|
|¾ teaspoon||Ground nutmeg|
|2 cups||Finely chopped apples (about 2 apples)|
|1 cup||Confectioners' sugar (up to)|
|2 tablespoons||Apple juice concentrate or lemon juice|
From: esined@... (Denise Gaunt) Date: 17 Aug 1995 12:44:37 -0500 Heat water, bran and butter until very warm, 125 to 130 degrees; let stand 5 minutes. Meanwhile, in a large bowl, combine 1 cup of the flour, the sugar, undissolved yeast, salt and nutmeg. Stir bran mixture into dry ingredients. Stir in apple and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover, let rest 10 minutes. Divide dough in half. On lightly floured surface, roll each half to a 12- by 7-inch rectangle. Roll each up tightly from short end as for a jellyroll. Pinch seams and ends to seal.
Place each loaf, seam side down, in greased 8-½ X 4-½ X 2-½-inch loaf pan. Cover, let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake in a 375-degree oven for 40 minutes or until done.
Remove from pans; cool on wire rack. Drizzle with icing.
For the icing: Combine 1 cup confectioners' sugar and 1 to 2 tbls apple juice concentrate or lemon juice. Beat until smooth.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .