Dough Only Recipes
Apple Coffee Cake
Dough:
cup water
2 tablespoons margarine or butter, softened
1
Gold Medal Better for
flour
1 cup Gold Medal whole wheat flour
2 tablespoons packed brown sugar
1 teaspoon salt
1
teaspoons regular active dry yeast
OR
1
teaspoons bread machine yeast or
quick-acting active dry yeast
Filling:
1
cups chopped apples
cup packed brown sugar
1 tablespoon Gold Medal Better for Bread
2
raisins
2
margarine or butter, softened
teaspoon salt
teaspoon ground nutmeg
teaspoon ground cardamom
DIRECTIONS:
1. Place all Dough ingredients in bread pan 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 l-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 49) if
desired. 1 coffee cake.
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