User's Manual

Dotigh Only
Reci’es
Apple Coffee Cake
Doagh:
314 cup water
2 tablespoons mar-garine or bfltter, softened
1 cup Gold Medal@ Better for BreaflM flouf
1 cup Gold Medal whole wheat flout-
2 tablespoows packed brown sugar
1 teaspooff salt
1 I/Z teaspoons regular active dry yeast
OR
1 II2 teaspoons bread machine yeast of
quick-acting active dry yeast
2 I/Z cups chopped appfes
l/3 cup packed brown sugar
1 tablespoon Gold Medal Better for Bread flou;r
2 tablespoofzs raisins
2 tablespoons margarine or butter, softened
l/8 teaspooff salt
l/8 teaspoofz ground nutmeg
118 teaspooff ground cardamom
I
I
DIRECTIONS:
I. Place all Dough ingredients in breadpan in the order listed. Select WHOLE WHEAT DOUGH
cycle.
2. Grease cookie sheet.
Cook all Filling ingredients over medium heat, stirring constantly, until
apples are tender; remove from heat. Roll dough into 13x8-inch rectangle on lightly floured
surface; place on cookie sheet.
Spread apple filling lengthwise over center third of rectangle.
3. Make cuts from filling to edge of dough at I-inch intervals on each 13-inch side of rectangle to
make strips.
Fold strips at an angle over filling, alternating sides. Cover; let rise in warm place
30 to 45 minutes or until double.
4. Heat oven to 375”. Bake 30 to 35 minutes, covering with aluminum foil during last 10 minutes
to prevent excessive browning. Remove from cookie sheet. Cool on wire rack. Drizzle with
Browned Butter Glaze or Creamy Vanilla Glaze (page 40) if desired.
2 coffee cake.
28