| 19 | 20 | 21 | 22 | 23 |
| 1 | 121 | 242 | 362 | 483 |
|
Granny White
Apple Breakfast Loaf
1
1
1
5
1
2
1
3
2
3/4 cups water
cup whole−bran cereal
/4 cup butter or margarine
1/2 to 6 cups all−purpose flour
/3 cup firmly packed light brown sugar
packages rapid−rise yeast
1/2 tsp salt
/4 tsp ground nutmeg
cups finely chopped apples (about 2 apples)
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−by−4+1/2−by−2+1/2−inch loaf pan.
21
Page
Quick Jump
|