BH&G HERITAGE COOKBOOK
3 cup All-purpose flour
1 package Active dry yeast
3/4 cup Milk
6 tbsp Butter
1/3 cup Sugar
1/2 tsp Salt
2 Eggs
1 Beaten egg
3 tbsp Light cream or milk
1 Sugar
1 1/2 tsp Ground cinnamon
2 cup Thinly sliced peeled apple*, OR
2 cup Sliced rhubarb, OR
2 cup Sliced plums, OR
2 cup Cottage cheese
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In large bowl mix 1 1/2 cups flour and yeast. In saucepan heat 3/4 cup milk, butter, 1/3 cup sugar, and salt just till warm (115-120), stirring constantly. Add to dry mixture; add 2 eggs. Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl often. Beat 3 minutes at high speed. By hand, stir in remaining flour. Divide dough in half. With lightly floured fingers, pat into two greased 9 x 1 1/2-inch round baking pans. Cover; let rise till double (45 to 50 minutes). Combine the beaten egg and 3 tablespoons cream or milk. Stir in 1 cup sugar and cinnamon. (If cottage cheese is used, stir into sugar-cream mixture.) Arrange fruit atop risen dough. Carefully spoon suggar-cream mixture over fruit. Bake at 400 for 20 to 25 minutes. Cool slightly. Cut in wedges; serve warm.
* If desired, cook apple slices for 3 minutes in boiling water. Drain, then arrange atop dough. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 02, 1998
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