Cinnamon apple swirl bread (abm) no. 3351

1 servings

Ingredients

Quantity Ingredient
1 pack Active Dry Yeast
2¼ cup Bread Flour
2 tablespoons Brown Sugar
1 tablespoon Dry Milk Powder
1 teaspoon Cinnamon, Ground
1 teaspoon Salt
1 cup Water
1 Apple, Peeled, Cored & 1/4\" Diced
3 tablespoons Brown Sugar
1 teaspoon Cinnamon
1 tablespoon All Purpose Flour
¼ teaspoon Nutmeg

Directions

DOUGH

SWIRL FILLING

All ingredients should be at room temperature before starting. Add all the dough ingredients to the pan in the order listed. Select "White Bread". Press "Start".

Let the machine run all the way through the end of final kneading.

During the final knead, prepare a work area in which the dough will be rolled out.

Combine and thoroughly blend the spiral filling ingredients.

After the machine stops kneading for the final time, remove the bread pan with the dough in it.

PERSONAL NOTE: (this part depends on the machine you are using. - with my Hitachi if I remove the bread pan the machine automatically goes back to zero on the timer - what I do is just take the dough out of the pan and leave the pan in place) Working quickly, turn the dough out onto a well floured work area.

Roll the dough out to form a long but narrow (about half as wide as the bread pan is tall) oblong of dough about ½" thick. Spread the spiral filling ingredients over the top of the dough oblong. Roll the dough up jelly-roll fashion. Return the dough cylinder to the bread pan. Permit the machine to complete the rise and bake cycles normally. ~!- Sharon Stevens

From: Joel Ehrlich Date: 11-21-94 Submitted By GAIL SHIPP On 05-24-95

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