Recipe#11309

Title: Apple Strudel 09

From: kostrub@staff.uiuc.edu 
 Newsgroups: rec.food.baking 
 Subject: Strudel 
 Date: 30 Sep 1997 17:16:11 GMT 
 Message-ID: <60rc4r$bai$1@vixen.cso.uiuc.edu> 

2#  high gluten flour
 4 eggs
 1/2 oz. salt
 12 oz. water
 2 1/2 oz. veg. oil
 Mix with a dough hook on 2nd speed for exactly 8 minutes.
 Remove dough, brush with oil. Cover with plastic. Rest for 1 hour on top
 of your oven.
 If you refrigerate the dough,  let it stand at room temp 1 1/2 hours before
 working.
 Stretch dough over a 6'x 3' table covered with a pastry cloth.
 brush with clarified butter
 sprinkle w/ cinnamon sugar.
 sprinkle with 14 oz. of dried white breadcrumbs.
 Peel and chop 10 ea. apples coarsely.
 Line these up along the bottom edge of the dough.
 you can also add nuts or rasins.
 Using the pastry cloth to lift, start rolling the strudel up. Trim excess
 dough around the edges.
 Brush it with more butter, score it with a knife.
 Roll it in an S shape on a full sized sheet pan. Won't fit unless you have
 a really big pan and a really big oven.
 Bake in a convection oven till nicely browned @ 350-360 F.