Apple-cinnamon swirl loaf

2 servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast
1¼ cup Very warm water
1 Egg
1 pack 1-layer-size white cake mix
1 teaspoon Salt
3¾ cup Flour
Light cream
1 cup Confectioner's sugar, sifted
2½ cup Apples,chopped and peeled
⅓ cup Sugar
⅓ cup Pecans, chopped
2 teaspoons Cinnamon
¼ cup Butter, melted
½ teaspoon Vanilla
dash Salt

Directions

CONFECTIONER'S ICING

In bowl dissolve yeast in 1-¼ cups warm water(115-120 F) Add egg, cake mix and salt, beat until smooth. By hand, stir in enough flour to make a soft dough. Knead on floured surface until smooth ( dough will be sticy ) Place in greased bowl; turn once. Cover, let rise until doubled in bulk, 1-¼ hours.

Punch down, divide in half. Cover, let rest 10 minutes.

Mix apples, sugar, pecans and cinnamon. Roll half of dough to 12x8" rectangle. Brush surface of dough with some of the butter. Sprinkle with half of the apple mixture. Starting a short end, roll as for jelly roll. Seal side and ends. Place in a greased 8-1/2x4-1/2x2-½" loaf pan. Brush top with more butter. Repeat with remaining dough, filling and butter. Cover, let rise in warm place until doubled (1 hour)

Bake in 375 F oven for 30-35 minutes. remove from pans; cool.

Drizzle with Confectioner's icing ( recipe follows) Sprinkle with chopped pecans if desired. Makes two.

CONFECTIONER'S ICING:Blend enough light cream into 1 cup sifted confectioner's sugar to make of spreading consistancy. Blend in vanilla and salt.

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