Apple strudel bread

Yield: 1 1/2 lb. lo

Measure Ingredient
¾ cup Milk
1 Egg
⅓ cup Margarine or butter
3¼ cup Bread flour
⅓ cup Sugar
¾ teaspoon Salt
1 teaspoon Active dry yeast or bread machine yeast
3 tablespoons Margarine or butter, softened
3 cups Thinly sliced, peeled apples
½ cup Packed brown sugar
½ cup Dark raisins
4 teaspoons All-purpose flour
½ teaspoon Ground cinnamon
½ cup Powdered sugar, sifted
2 teaspoons (or 3 ts) milk

ICING

Add the first 7 ingredients to machine according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine, cover and let rest 10 minutes.

Grease a 10x150x-inch baking pan; set aside. On a lightly floured surface, roll dough into a 12x24-inch rectangle. Brush dough with the softened margarine.

For filling, in a small mixing bowl, combine apples, brown sugar, raisins, 3 to 4 teaspoons flour, and cinnamon. Beginning about 2 inches from a long side, spoon filling in a 3-inch-wide band across dough. Starting from the long side, carefully roll up dough; pinch edges and ends to seal. Carefully transfer to prepared baking pan, curving dough to fit and form a crescent shape. Cover and let rise in warm place about 45 minutes ot till nearly double.

Bake in a 350ºF oven for 30 to 35 minutes or till brown; cover with foil for the last 10 to 15 miutes to prevent overbrowning, if necessary. Remove from pan. Cool on a rack. Serves 20.

FOR ICING: In a small mixing bowl stir together powdered sugar and 1 to 3 teaspoons milk. Add enough milk to make an icing of drizzling consistency. Drizzle over strudel.

PER SERVING: 168 calories, 3g protein, 28g carbohydrate, 5g total fat (1g saturated), 14mg cholesterol, 127mg sodium, 95mg potassium Submitted by: Jenny Johanssen

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