Recipe#2432

Title: Apple Loaf

From: esined@inforail.MV.COM (Denise Gaunt) 
 Newsgroups: rec.food.recipes 
 Subject: Apple Breakfast Loaf 
 Date: 17 Aug 1995 12:44:37 -0500 
 Message-ID: m0si8cC-000OsZC@inforail.mv.com 

1 3/4 cups water
 1 cup whole-bran cereal
 1/4 cup butter or margarine
 5 1/2 to 6 cups all-purpose flour
 1/3 cup firmly packed light brown sugar
 2 packages rapid-rise yeast
 1 1/2 tsp salt
 3/4 tsp ground nutmeg
 2 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.
 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.