Servings: 24
Yield: 2 Loaves
1 3/4 cups water
1 cup 100% bran cereal
1/4 cup margarine
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
1/3 cup firmly packed light brown sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
2 cups finely chopped apples (about 2 apples)
ICING
1 cup confectioner's sugar
1 tablespoon apple juice
OR
1 tablespoon lemon juice
1. Heat water, bran and margarine until very warm (125 to 130ºF); let stand 5 minutes.
2. Meanwhile, in large bowl, combine 1 cup flour, 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.
3. Divide dough in half. On lightly floured surface, roll each half to 12 × 7-inch rectangle. Roll each up tightly from short end as for jelly roll; pinch seams and ends to seal. Place each loaf, seam side down, in greased 8 1/2 × 4 1/2 × 2 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Bake at 375ºF for 40 minutes or until done. Remove from pans; cool on wire rack. Drizzle with Icing.
____________________
To Make Icing
Combine 1 cup confectioners' sugar and 1 to 2 tablespoons apple juice concentrate or lemon juice. Beat until smooth.
Yield: 2 Loaves
1 3/4 cups water
1 cup 100% bran cereal
1/4 cup margarine
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
1/3 cup firmly packed light brown sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
2 cups finely chopped apples (about 2 apples)
ICING
1 cup confectioner's sugar
1 tablespoon apple juice
OR
1 tablespoon lemon juice
1. Heat water, bran and margarine until very warm (125 to 130ºF); let stand 5 minutes.
2. Meanwhile, in large bowl, combine 1 cup flour, 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.
3. Divide dough in half. On lightly floured surface, roll each half to 12 × 7-inch rectangle. Roll each up tightly from short end as for jelly roll; pinch seams and ends to seal. Place each loaf, seam side down, in greased 8 1/2 × 4 1/2 × 2 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Bake at 375ºF for 40 minutes or until done. Remove from pans; cool on wire rack. Drizzle with Icing.
____________________
To Make Icing
Combine 1 cup confectioners' sugar and 1 to 2 tablespoons apple juice concentrate or lemon juice. Beat until smooth.
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