| 2/3 | cup water |
| 3 | tablespoons butter or margarine, softened |
| 2 | cups Gold Medal® Better for Bread™ flour |
| 3 | tablespoons granulated sugar |
| 1 | teaspoon salt |
| 1 1/2 | teaspoons bread machine or quick active dry yeast |
| 1 | cup canned apple pie filling |
| Powdered sugar, if desired |
| 1. | Measure carefully, placing all ingredients except pie filling and powdered sugar in bread machine pan in the order recommended by the manufacturer. |
| 2. | Select Dough/Manual cycle. Do not use delay cycle. |
| 3. | Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. |
| 4. | Grease large cookie sheet. Roll dough into 13x8-inch rectangle on lightly floured surface. Place on cookie sheet. Spoon pie filling lengthwise down center third of rectangle. On each 13-inch side, make cuts from filling to edge of dough at 1-inch intervals, using sharp knife. Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.) |
| 5. | Heat oven to 375°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to wire rack; cool. Sprinkle with powdered sugar. |
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| Surprise your family with a different filling every time you make this cake. Try cherry, blueberry, peach or apricot pie fillings. Canned poppy seed filling or lemon curd works, too! |
|
| Prevent a thin crust from forming on the surface by covering the dough while it rests. A handy way to cover the dough? Just turn the bread machine pan upside down over it. When the dough has rested and is easy to handle, fill the pan with warm, soapy water for easy cleanup. |
Nutrition Information:
170 ( 35 ); 4 g ( 2 g); 10 mg; 260 mg; 32 g ( 1 g); 3 g 2 %; 0%; 0%; 8 % 1 ; 1 ; 1/2