Apple Breakfast Loaf Recipe

• 1 3/4 c. Water
• 1 c. Whole-bran cereal
• 1/4 c. Butter or possibly margarine
• 5 1/2 x -(up to)
• 6 c. All-purpose flour
• 1/3 c. Firmly packed light brown sugar
• 2 pkt Rapid-rise yeast (yeast which requires only one rising)
• 1 1/2 tsp Salt
• 3/4 tsp Grnd nutmeg
• 2 c. Finely minced apples (about 2 apples)
• 1 c. Confectioners' sugar
• 1 x -(up to)
• 2 Tbsp. Apple juice concentrate or possibly lemon juice

1. Heat water, bran and butter till very hot, 125 to 130 degrees; let stand 5 min.
2. Meanwhile, in a large bowl, combine 1 c. of the flour, the sugar, undissolved yeast, salt and nutmeg.
3. Stir bran mix into dry ingredients.
4. Stir in apple and sufficient remaining flour to make soft dough.
5. Knead on lightly floured surface till smooth and elastic, about 6 to 8 min.
6. Cover, let rest 10 min.
7. Divide dough in half.
8. On lightly floured surface, roll each half to a 12- by 7-inch rectangle.
9. Roll each up tightly from short end as for a jellyroll.
10. Healthy pinch seams and ends to seal.
11. Place each loaf, seam side down, in greased 8-1/2 X 4-1/2 X 2-1/2-inch loaf pan.
12. Cover, let rise in hot, draft-free place till doubled in size, about 30 to 45 min.
13. Bake in a 375-degree oven for 40 min or possibly till done.
14. Remove from pans; cold on wire rack.
15. Drizzle with icing.
16. For the icing: Combine 1 c. confectioners' sugar and 1 to 2 tbls apple juice concentrate or possibly lemon juice.
17. Beat till smooth.

water, cereal, butter, allpurpose, brown sugar, yeast, salt, nutmeg, apples, confectioners, apple juice concentrate

Taken from cookeatshare.com/recipes/apple-breakfast-loaf-66327 (may not work)