-------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: Apple Strudel Bread Recipe By: Category: ABM; YEASTBREADS Main Ingredient: Cuisine Style: Yield: 1 Serving Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- *********************** ************* MMMMM 1POUND RECIPE ************ *********************** 1 1/2 tsp Yeast 1/2 tsp Salt 2 cup Flour -- plus 1 tbsp Flour -- divided 1/4 cup Egg substitute 1/2 cup Lite applesauce 1/2 cup Skim milk 1 1/2 tbsp Fat-free Margarine -- melted 2 cup Canned apple slices 1/3 cup Brown sugar 1 1/2 tsp Cinnamon -- divided 1/3 cup Raisins *********************** ************* MMMMM 11/2 POUND RECIPE ************ *********************** 2 tsp Yeast 3/4 tsp Salt 3 cup Flour -- plus 1 1/2 tbsp Flour -- divided 1/3 cup Sugar -- plus 3 tbsp Sugar -- divided 1/2 cup Egg substitute 3/4 cup Lite applesauce 1/2 cup Skim milk 2 tbsp Fat-free margarine Melted 3 cup Canned apple slices 1/2 cup Brown sugar 2 tsp Cinnamon -- divided 1/2 cup Raisins [Preparation] Add yeast, salt, 1/4 or 1/3 cup sugar (depending on recipe size), 2 or 3 cups flour, egg substitute, lite applesauce, and milk in order recommended by bread machine manufacturer and process on dough cycle. Remove dough from pan; place on lightly-floured surface. Roll dough into 1 large or 2 small rectangles. Spread dough with melted margarine; sprinkle with apples, 1 or 1-1/2 tablespoons flour, brown sugar, 1 or 1-1/2 teaspoons cinnamon, and raisins. Roll up dough lengthwise; pinch edges together to seal. Lightly spray large baking sheet (with edges) or 10x15x1 inch jellyroll pan with nonfat cooking spray. Place seam-side down on prepared pan. Cover; let rise 45 minutes, until doubled in size. In small bowl, combine remaining sugar and cinnamon; mix well. Sprinkle cinnamon-sugar on top of rolled dough. Preheat oven to 350 degrees. Bake in preheated oven 35 to 40 minutes, until lightly browned. Cool to room temperature before serving. Source: "Recipes for Fat-free Living: Breads for Bread Machines" by Jyl Steinback; 1996. MM format by Mary Ann Young From: Mary Ann Young