APPLE SWIRL BREAD
1 pkg. dry yeast
1 c. warm water (105~ to 115~)
3 Tbsp. sugar
2 Tbsp. shortening
3/4 tsp. salt
3 to 3 1/2 c. all-purpose
apple filling (recipe follows)
Dissolve yeast in warm water in a large bowl. Add
sugar, shortening, egg, salt and half the flour. Beat at low
speed of an electric mixer until smooth. Stir in enough of the
remaining flour to make a soft dough. Place dough in a greased
bowl, turning to grease top. Cover and let rise in a warm
place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn out onto a lightly floured
surface and knead 4 or 5 times. Roll dough into a 15 x 7-inch
rectangle on a lightly floured surface; sprinkle apple filling
evenly over dough. Roll up jelly roll fashion, starting at
short side. Pinch seams and ends together. Place roll, seam
side down, in a greased 9 x 5 x 3-inch loaf pan.
Cover and let rise in a warm place (85 degrees), free from
drafts, about 40 minutes or until doubled in bulk. Bake at
350 degrees for 50 to 55 minutes or until loaf sounds hollow when
tapped. Remove from pan; cool on a wire rack. Yield: 1 loaf.