Cranapple Bread

I had made up some refrigerator dough for dinner rolls but only used half of it. The rest sat in the refrigerator for a couple of days, so I made this:

Cranapple bread

I rolled out the dough, brushed it with butter, chopped up an apple and spread it over the dough, sprinkled about a handful of craisins, some brown sugar and some cinnamon over it. I rolled it up like a jelly roll and put it in a bread pan.  I let it rise for about an hour and a half, since the dough was cold. Baked it for about 40 minutes at 375°.

It was delicious. Next time I think I'll make a simple glaze for it.

Refrigerator dough:

Put in a bowl: 1 cup of lukewarm milk and 1 pack of yeast.

While this is setting, melt 1/4 cup of butter and add this to the yeast with 1/4 cup of sugar and 1 tsp. salt.

Beat in 2 1/2 cups of flour. I use half white and half white whole wheat. Add just enough more flour to make the dough firm enough to handle and then knead for about 10 minutes. I use a Kitchen Aid mixer with the dough hook, but hand kneading is very satisfying. Put this in a greased bowl, cover with plastic wrap and put it in the refrigerator. This will keep for several days. It will make nice dinner rolls, the above bread or even cinnamon buns. For dinner rolls bake at 425° for 12-15 minutes, depending on the size of the rolls.

Kitchen Aid Mixers: well worth the price.