Yield: 2 Servings
|3 cups||All-purpose flour|
|1 pack||Active dry yeast|
|3 tablespoons||Light cream or milk|
|1½ teaspoon||Ground cinnamon|
|2 cups||Thinly sliced peeled apple*; OR|
|2 cups||Sliced rhubarb; OR|
|2 cups||Sliced plums; OR|
|2 cups||Cottage cheese|
BH&G HERITAGE COOKBOOK
In large bowl mix 1½ cups flour and yeast. In saucepan heat ¾ cup milk, butter, ⅓ cup sugar, and salt just till warm (115-120), stirring constantly. Add to dry mixture; add 2 eggs. Beat at low speed of electric mixer ½ minute, scraping sides of bowl often. Beat 3 minutes at high speed. By hand, stir in remaining flour. Divide dough in half. With lightly floured fingers, pat into two greased 9 x 1 ½-inch round baking pans.
Cover; let rise till double (45 to 50 minutes). Combine the beaten egg and 3 tablespoons cream or milk. Stir in 1 cup sugar and cinnamon. (If cottage cheese is used, stir into sugar-cream mixture.) Arrange fruit atop risen dough. Carefully spoon suggar-cream mixture over fruit. Bake at 400 for 20 to 25 minutes. Cool slightly. Cut in wedges; serve warm.
* If desired, cook apple slices for 3 minutes in boiling water. Drain, then arrange atop dough.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 02, 1998