Recipe - Apple Breakfast Loaf

1 Three fourths cup Water
1 cup Wholebran cereal
One fourth cup Butter or margarine
5 One half (up to)
6 cup Allpurpose flour
1/3 cup Firmly packed light brown
sugar
2 pack Rapidrise yeast (yeast that
requires only one rising)
1 One half teaspoon Salt
Three fourths teaspoon Ground nutmeg
2 cup Finely chopped apples
(about 2 apples)

ICING
1 cup Confectioners' sugar
1 (up to)
2 tablespoon Apple juice concentrate or
lemon juice

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 7inch 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 8One half X 4One half X 21/2inch loaf
pan. Cover, let rise in warm, draftfree place until doubled in size, about
30 to 45 minutes. Bake in a 375degree 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.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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