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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apple Kogen Bread Recipe

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This recipe for Apple Kogen Bread is from Gramma Maher's Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. whole milk heated to 110º
2 pkg. yeast
2 T. crisco shortening
5 lb. bag of flour
1/2 c. sugar
2 T. salt
2 c. warm water
1 c. sugar, 2 T. flour, 1-2 T. cinnamon
8 Granny Smith Apples
Directions:
Directions:
Stir first 3 ingredients together and let stand 10 minutes. Mix together flour, 1/2 c. sugar and salt and pour liquid over. Stir with wooden spoon. Add 2 c. warm water, then add flour to dough until you can knead and it's not sticky. Turn out onto floured surface (about 1½ c. flour left in bag). Knead until smooth and elastic, it will not accept flour anymore for about 15-20 minutes. Grease bowl with crisco and put dough in it. Cover with cloth and put in a warm place. Let rise until double in size (1-1½ hours).Punch down dough with 2 fingers and let rise again for another half hour. Peel and slice apples - not too thin. Grease pans, cut dough into 6-8 pieces for round pans or 3 pieces for 9x13 pan. Mix together 1 c. sugar, 2 T. flour and cinnamon. Push apples into dough and brush whole milk and sprinkle sugar mixture over. Cover pans with towel and let raise again for 1/2 hour. Bake at 400º for 20-30 minutes.

 

 

 

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