Apple Breakfast Loaf
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Apple Breakfast Loaf
  Apple    Breakfast    Loaf    Bread  
Last updated 6/12/2012 1:04:14 AM. Recipe ID 28613. Report a problem with this recipe.
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      Title: Apple breakfast loaf
 Categories: Bread
      Yield: 20 Servings
  1 3/4 c  Water
      1 c  Whole-bran cereal
    1/4 c  Butter or margarine
  5 1/2    -(up to)
      6 c  All-purpose flour
    1/3 c  Firmly packed light brown
      2 pk Rapid-rise yeast (yeast that
           -requires only one rising)
  1 1/2 ts Salt
    3/4 ts Ground nutmeg
      2 c  Finely chopped apples
           -(about 2 apples)

      1 c  Confectioners' sugar
      1    -(up to)
      2 tb Apple juice concentrate or
           -lemon juice
  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 X 4-1/2 X
  2-1/2-inch loaf pan. Cover, let rise in warm, draft-free place until
  doubled in size, about 30 to 45 minutes. Bake in a 375-degree 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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Recipe ID 28613 (Apr 03, 2005)

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