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Apple Breakfast Loaf


  • 1 3/4 cup water
  • 1 cup whole-bran cereal
  • 1/4 cup butter or margarine
  • 5 1/2 to 6 cups all-purpose flour
  • 1/3 cup firmly packed light brown sugar
  • 2 packages rapid-rise yeast
  • 1 1/2 tsp salt
  • 3/4 tsp ground nutmeg
  • 2 cups finely chopped apples (about 2 apples)


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

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