| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread machi, Bread maili | 1 | Servings | |
INGREDIENTS
| 2 1/4 | c | Flour |
| 1 | ts | Salt |
| 2 | tb | Brown Sugar |
| 2 | tb | Butter |
| 1 | tb | Dry Milk; Optional |
| 1 | ts | Cinnamon |
| 1 | c | Water; or milk |
| 1 1/2 | ts | Active dry yeast |
| Filling: | ||
| 1 | Apple; peeled, cored, and | |
| Chopped into 1/4" dice | ||
| 3 | tb | Brown Sugar |
| 1 | ts | Cinnamon |
| 1 | tb | Flour |
| 1/4 | ts | Nutmeg; optional |
INSTRUCTIONS
You can go one of two ways here: Either use the "Dough" setting, and roll up the dough with the filling, then bake in a conventional manner, or add some chopped apple at the beep. The first way looks better, the second way is easier. Filling: Mix all the dry stuff together, then toss over the chopped apple. Roll out the dough into a rectangle, then spread the mixture evenly over the rectangle. Roll the dough along the short edge, like a jelly roll. Place in a greased loaf pan, let rise until doubled, about 45 minutes, then bake in a 350F degree oven for about 40 minutes, until the loaf is nice and brown, and sounds hollow when tapped. Let cool on a rack, devour. From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Kathy Nicklas-Varraso <[email protected]>
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