Apple Strudel Bread Recipe
Yield: 1 1/2 lb. loRecipe by luhu.jp
Ingredients:
3/4 cup: Milk,
1: Egg,
1/3 cup: Margarine or butter,
3 1/4 cup: Bread flour,
1/3 cup: Sugar,
3/4 tsp: Salt,
1 tsp: Active dry yeast or bread machine yeast,
3 tbsp: Margarine or butter, softened
3 cup: Thinly sliced, peeled apples
1/2 cup: Packed brown sugar,
1/2 cup: Dark raisins,
4 tsp: All-purpose flour,
1/2 tsp: Ground cinnamon,
ICING
1/2 cup: Powdered sugar, sifted
2 tsp: , (or 3 ts) milk
Directions:
Add the first 7 ingredients to machine according to manufacturers
directions. Select dough cycle. When cycle is complete, remove
dough from machine, cover and let rest 10 minutes.
Grease a 10x150x-inch baking pan; set aside. On a lightly floured
surface, roll dough into a 12x24-inch rectangle. Brush dough with
the softened margarine.
For filling, in a small mixing bowl, combine apples, brown sugar,
raisins, 3 to 4 teaspoons flour, and cinnamon. Beginning about 2
inches from a long side, spoon filling in a 3-inch-wide band across
dough. Starting from the long side, carefully roll up dough; pinch
edges and ends to seal. Carefully transfer to prepared baking pan,
curving dough to fit and form a crescent shape. Cover and let rise
in warm place about 45 minutes ot till nearly double.
Bake in a 350
F oven for 30 to 35 minutes or till brown; cover with
foil for the last 10 to 15 miutes to prevent overbrowning, if
necessary. Remove from pan. Cool on a rack. Serves 20.
FOR ICING: In a small mixing bowl stir together powdered sugar and 1
to 3 teaspoons milk. Add enough milk to make an icing of drizzling
consistency. Drizzle over strudel.
PER SERVING: 168 calories, 3g protein, 28g carbohydrate, 5g total fat
(1g saturated), 14mg cholesterol, 127mg sodium, 95mg potassium
Submitted by: Jenny Johanssen
Source from luhu.jp
directions. Select dough cycle. When cycle is complete, remove
dough from machine, cover and let rest 10 minutes.
Grease a 10x150x-inch baking pan; set aside. On a lightly floured
surface, roll dough into a 12x24-inch rectangle. Brush dough with
the softened margarine.
For filling, in a small mixing bowl, combine apples, brown sugar,
raisins, 3 to 4 teaspoons flour, and cinnamon. Beginning about 2
inches from a long side, spoon filling in a 3-inch-wide band across
dough. Starting from the long side, carefully roll up dough; pinch
edges and ends to seal. Carefully transfer to prepared baking pan,
curving dough to fit and form a crescent shape. Cover and let rise
in warm place about 45 minutes ot till nearly double.
Bake in a 350
F oven for 30 to 35 minutes or till brown; cover with
foil for the last 10 to 15 miutes to prevent overbrowning, if
necessary. Remove from pan. Cool on a rack. Serves 20.
FOR ICING: In a small mixing bowl stir together powdered sugar and 1
to 3 teaspoons milk. Add enough milk to make an icing of drizzling
consistency. Drizzle over strudel.
PER SERVING: 168 calories, 3g protein, 28g carbohydrate, 5g total fat
(1g saturated), 14mg cholesterol, 127mg sodium, 95mg potassium
Submitted by: Jenny Johanssen
Source from luhu.jp