| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread machi, Apples, Low-fat | 12 | Servings | ||
INGREDIENTS
| 1 1/2 | ts | Yeast; dry |
| 1 1/4 | c | Bread flour |
| 1 | c | Whole wheat flour |
| 1/2 | ts | Salt |
| 1/4 | c | Fig; minced dried |
| 3/4 | c | Water |
| 8 | Apple; medium | |
| 1 | c | Apple juice; concentrate |
| 1/2 | ts | Cinnamon |
INSTRUCTIONS
1. Add all ingredients for the dough in the order suggested by your bread machine manual and process on the dough cycle according to the manufacturers directions. 2. While the dough is being processed, prepare the topping. Coat two 10-inch cake pans with cooking spray. In a small saucepan, boil the apple juice concentrate over high heat until reduced by half, about 5 minutes. Pour the syrup into the two pans, dividing evenly and swirling if necessary to coat the bottoms. Quarter, core, and peel the apples. Cut each quarter into eighths. Arrange apples in concentric circles in each pan, overlapping the apples. 3. When the dough cycle ends, remove the dough from the machine. Preheat the oven to 350 degrees. Divide the dough in half. On a floured surface with a floured rolling pin, roll each piece into a 10-inch circle. Place each circle on top of a pan of apples. 4. Bake 40 to 45 minutes, or until the tops are brown and bubbling around the edges. Remove from the oven. Let rest 5 minutes, then invert onto a plate larger than the pan so that you will not lose any syrup that drips down the sides. Eat warm, not hot. Recipe by: The Best Low Fat No Sugar Bread Book Posted to recipelu-digest by Donna Lee Theis <theis@geocities.com> on Mar 12, 1998
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