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|Apple Wheat Ring|
|Recipe courtesy North Dakota Wheat Commission|
|3 medium apples, peeled, cored, and finely chopped (3/4 pound)
1 cup coarsely chopped walnuts
2/3 cup raisins
5 tablespoons molasses, divided
4 - 4½ cups bread flour, divided
1 package active dry yeast
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup water (or use part apple juice)
1/3 cup shortening
3/4 cup whole wheat flour
1/4 cup wheat germ
1 beaten egg
1 tablespoon water
1 1/2 cups sifted powdered sugar
2 tablespoons apple juice
1/8 teaspoon ground cinnamon
Carmelized Apple Slices
1 medium apple
1/4 cup granulated sugar
1 tablespoon margarine or butter
|In a medium mixing bowl combine apples, walnuts, raisins, and 2 tablespoons molasses. Cover and set aside. In a large mixer bowl stir together 1 1/4 cups flour, yeast, salt and cinnamon. In a small saucepan heat 1 cup water with 3 tablespoons molasses and shortening until warm (115 to 120 degrees) and shortening is almost melted; stir constantly. Add to flour mixture. Beat with an electric mixer on low speed 1/2 minute, scraping sides of bowl. Beat 3 minutes on high speed. Using a spoon, stir in whole wheat flour, wheat germ, apple mixture, and as much remaining bread flour as you can mix.
Turn out onto a lightly floured surface. Knead in enough remain-ing bread flour to make a moderately soft dough that is well blended and elastic (12 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until doubled (about 1½ hours). Punch down; turn onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Roll each half into a 15x8-inch rectangle. Starting from the long side, roll up dough, jelly-roll fashion. Place seam side down, on lightly greased baking sheets. Bring ends together to form a ring. Seal ends togeth-er. Cut dough into 1-inch sections, cutting from the outside to 1-inch from the center. Cover; let rise until nearly doubled (30 to 40 minutes).
Combine egg and 1 tablespoon water; brush over dough. Bake in a 375 degree F. oven for 25 to 30 minutes, covering with foil after 15 minutes if necessary to prevent overbrowning. Remove from pans; drizzle immediately with Cinnamon-Apple Glaze. Garnish with Carmelized Apple Slices. Serve warm or cooled. Makes 2 rings, 15 servings each.
(Or, omit glaze. Cool ring completely. Wrap each ring separately, label and freeze for up to 2 months.)
Cinnamon-Apple Glaze: In a small mixing bowl combine powdered sugar, apple juice, and ground cinnamon. Mix well.
Carmelized Apple Slices: Core and slice apple into 12 wedges. In a heavy 8-inch skillet heat sugar over medium heat, stirring constantly, for 5 to 7 minutes or till sugar melts and turns a light brown color. Stir in butter or margarine. Add apple wedges; cook over medium-low heat, stirring occasionally, about 5 minutes or till apples are nearly tender.