| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
20 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Water |
| 1 |
c |
Whole-bran cereal |
| 1/4 |
c |
Butter or margarine (up to) |
| 6 |
c |
All-purpose flour |
| 1/3 |
c |
Firmly packed light brown sugar |
| 2 |
pk |
Rapid-rise yeast (yeast that requires only one rising) |
| 1 1/2 |
ts |
Salt |
| 3/4 |
ts |
Ground nutmeg |
| 2 |
c |
Finely chopped apples (about 2 apples) |
| 1 |
c |
Confectioners' sugar (up to) |
| 2 |
tb |
Apple juice concentrate or lemon juice |
INSTRUCTIONS
ICING
From: esined@inforail.MV.COM (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 8-1/2 X 4-1/2 X 2-1/2-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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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