WHOLE WHEAT APPLE BRAID

2 eggs
1 egg yolk (reserve white)
3/4 cup water (80 degrees F)
1/4 cup dry milk
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 cup sugar
3 1/2 cups whole wheat flour*
2 tablespoons wheat gluten
1 tablespoon active dry yeast
FOR THE FILLING: (combine)
2 cups peeled and finely chopped apples
1/3 cup brown sugar
1 tablespoon cinnamon
1/2 cup finely chopped walnuts or pecans
1/4 cup all-purpose flour

Do not use this recipe on Time Delay Program.

Accurately measure all ingredients. Add ingredients to bread machine pan in the order suggested by the manufacturer.

Recommended cycle: DOUGH. It is all right to open the machine and touch the dough to check its consistency. Do this about 5 minutes into the KNEAD cycle. The dough should form a soft ball around the kneading blade. If it is too dry, add water 1/2 to 1 tablespoon at a time; it ft is too wet, add 1 tablespoon of flour at a time until right dough consistency is reached.

When dough is completed, divide in half. Cover one half; set aside. Roll other half of dough into a 10 x 12-inch rectangle. Cut dough crosswise into three 10 x 4-inch strips. Spread 1/3 cup filling down the center of each strip.

Beat egg white with a fork; brush on edges. Roll up tightly starting on long edge. Pinch edges and ends to seal. Loosely braid three ropes together; tuck ends under and pinch to seal. Place seam side down on greased baking sheet. Repeat with other half. Cover, let rise until double.

Brush with beaten egg white.

Bake in 350 degree F oven 25 minutes or until done. Tent with foil last 5 minutes to prevent over-browning.

Jane Fry, Elk Falls

Makes 2 loaves (24 servings)
From: Recipelink.com
Source: Recipe pamphlet: Kansas Wheat Commission Recipes 2002