Anyone interested in trying the Apple-Cranberry Relish Strudel that I mentioned earlier in the week can use these recipes to make the strudel dough. The recipes come from Bread Machine Magic cookbook that I would highly recommend to anyone who enjoys working with their bread machine.
- 1/2 C milk (for Welbilt/Dak machines add 2 T more milk)
- 2 eggs
- 3 C all-purpose flour
- 1 tsp salt
- 3/4 C butter or margarine
- 1/3 C granulated sugar
- 1 1/2 tsp Red Star dry yeast (for Welbilt/Dak machines use 2 tsp yeast)
For 1 Pound bread maker; makes either a large 16 x 10 or two 8 x 10
- 1/2 C milk (for Welbilt/Dak machines add 1 T more milk)
- 1 eggs
- 2 C all-purpose flour
- 1/2 tsp salt
- 1/2 C butter or margarine
- 1/4 C granulated sugar
- 1 1/2 tsp Red Star dry yeast
Butter a jelly roll pan or large baking sheet with edges (avoid spillage during baking.) Spread the dough with melted butter, then you can spread the relish over the bread. If you are interested in using the cream cheese filling – simply take a package of cream cheese and beat in powdered sugar to taste. Spread this soft cream cheese mixture onto the dough THEN spread the relish over the top of this.
Starting from the long edge, carefully roll up dough; pinch edges and ends to seal. Place the long seam side down on prepared pan. You can leave roll straight or shape into a crescent by curving ends slightly toward each other. Cover with a towel and let rise in warm oven (or area) about 45 minutes until doubled. Hint: to correctly warm oven, turn on warm for 2 minutes then turn off.
Preheat oven to 350F. Bake for 35 to 40 minutes until brown. Remove from oven and place on rack to cool.
After cooled you can dust with confectioners’ sugar or use icing to drizzle over the top. Just use enough of the milk to allow it to drizzle.
- 1/3 C confectioners’ sugar
- 2 1/2 tsp milk (or less – use just enough to get it to drizzle)