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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter 3/4 cup water 1 cup bread flour 1 teaspoon yeast 1/8 cup dark brown sugar Dough 2 1/4 cups bread flour 1 large egg 3 tablespoons butter 1/8 cup dark brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons dry milk 1 1/2 teaspoons instant yeast Add At Beep 1/2 cup raisins 1 cup apples -- cubed 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg Filling 1/2 cup dark brown sugar 2 tablespoons ground cinnamon 1/4 cup butter In your bread machines pan place the starter ingredient in and set the machine for the dough or manual cycle and press start. Allow the machine to mix the ingredients for 10 minutes or until a smooth batter is formed. Press the stop or cancel button. Allow the starter to sit for 12 hours and then remove the pan from the bread machine, cover with plastic and place in the fridge overnight. The next morning remove the pan with the starter in it and allow to warm on the counter for 6 hours. Put the raisins and apples in a bowl and 1/4 cup of flour from the dough ingredients, coat the raisins and apples with the flour and set aside. Add the dough ingredients to the pan (remember that because you used 1/4 cup of the flour on the apples and raisins you add 2 cups of flour now) then and set your bread machine for the dough or manual cycle and press start. When the machines add ingredients beep sounds add in the flour coated raisins and apples as well as the rest of the Add At Beep ingredients. Or, if your machine doesn't have an add ingredients beep add them during the last 10 minutes of the final kneading. Let the dough or manual cycle complete. Remove the dough from the machine to a lightly floured work surface. Knead out the air and then roll the dough out in to a rectangle that is as wide as one of your sheet pans is long and 3 times as long as the dough is wide. Combine the filling ingredients in a small bowl and mix until creamy. Spread this mixture over the dough. Roll the dough up jelly roll style starting from the narrow end. You should now have a nice rolled dough log. Cut the dough log in half the long way. You will end up with two long strips. Place one of the strips (cut side up) on a greased or parchment covered baking sheet. Then place the other strip right next to it. Start at one end and start wrapping the two strips together keeping the cut sides up. When your done pinch the ends together. You should now have a nice twist. Cover the dough with a light damp towel and put in a warm place to rise until doubled. Then bake in a 350 degree oven for 30 to 40 minutes or until the bread reads 200 degrees inside. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 8g Fat (24.8% calories from fat); 6g Protein; 48g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 349mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : This recipe is perfect for French toast, regular toast or for the bread called for in the Bread Pudding of Death recipe. Variations: 1. When you roll-up the dough you can add more raisins or nuts at this point. 2. Use cranraisins (dried cranberries), dried blueberries, dried cheeries or any other dried fruit in place of the raisins. 3. If you want to make this faster you can forgo the long fermentation. Simple combine the starter and dough ingredients in your machine, select the dough or manual cycle and press start. Then finish the recipe per instructions. It won't have the same taste, but it will still be a good bread.