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Title: Cinnamon Apple Swirl Bread (Abm) No. 3351
Categories: Breadmaker Bread
Yield: 1 Servings
| 1 | pk | Active Dry Yeast |
| 2 1/4 | c | Bread Flour |
| 2 | tb | Brown Sugar |
| 1 | tb | Dry Milk Powder |
| 1 | ts | Cinnamon, Ground |
| 1 | ts | Salt |
| 1 | c | Water SWIRL FILLING: |
| 1 | Apple, Peeled, Cored & 1/4" Diced | |
| 3 | tb | Brown Sugar |
| 1 | ts | Cinnamon |
| 1 | tb | All Purpose Flour |
| 1/4 | ts | Nutmeg |
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 1/2" 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
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