Apple Strudel Bread

Yield: 1 1/2 lb.
3/4 cup Milk
1 Egg
1/3 cup Margarine or butter
3 1/4 cup Bread flour
1/3 cup Sugar
3/4 tsp Salt
1 tsp Active dry yeast or bread machine yeast
3 tbsp Margarine or butter, softened
3 cup Thinly sliced, peeled apples
1/2 cup Packed brown sugar
1/2 cup Dark raisins
4 tsp All-purpose flour
1/2 tsp Ground cinnamon

ICING
1/2 cup Powdered sugar, sifted
2 tsp (or 3 ts) milk

Add the first 7 ingredients to machine according to manufacturer's
directions. Select dough cycle. When cycle is complete, remove
dough from machine, cover and let rest 10 minutes.

Grease a 10x150x-inch baking pan; set aside. On a lightly floured
surface, roll dough into a 12x24-inch rectangle. Brush dough with
the softened margarine.

For filling, in a small mixing bowl, combine apples, brown sugar,
raisins, 3 to 4 teaspoons flour, and cinnamon. Beginning about 2
inches from a long side, spoon filling in a 3-inch-wide band across
dough. Starting from the long side, carefully roll up dough; pinch
edges and ends to seal. Carefully transfer to prepared baking pan,
curving dough to fit and form a crescent shape. Cover and let rise
in warm place about 45 minutes or till nearly double.

Bake in a 350ºF oven for 30 to 35 minutes or till brown; cover with
foil for the last 10 to 15 minutes to prevent over-browning, if
necessary. Remove from pan. Cool on a rack. Serves 20.

FOR ICING: In a small mixing bowl stir together powdered sugar and 1
to 3 teaspoons milk. Add enough milk to make an icing of drizzling
consistency. Drizzle over strudel.
 

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