Dough:
10 3/4 oz Can condensed chicken broth
1/2 c Butter
4 1/2 c All purpose flour
2 pk Active dry yeast
1/2 c Sugar
2 Eggs
3 md Apples; peeled and
- thinly sliced
1 tb Lemon juice
1 c Sugar
2 ts Ground cinnamon
1/4 c Flour
2 tb Butter
Dough:
In saucepan combine broth and butter. Heat to lukewarm. Meanwhile
in large bowl of elec mixer combine 3 cups of flour, yeast, and
sugar, add broth mixture and eggs to dry ingredients. Beat at high
speed 2 minutes scraping bottom and sides of bowl often. Stir in
remaining flour to make a soft dough, but not sticky.
On lightly floured board knead dough until smooth about 10 minutes;
place in a greased bowl, turing once, cover; let rise in a warm
place 1 hour or until doubled.
Punch down on lightly floured board, roll out dough to fit greased
jelly roll pan 15x10x1" press into corners of pan.
Topping:
Toss apples with lemon juice, 1/2 cup sugar, and 1 ts cinnamon.
Arrange apples in single layer on dough. In bowl, combine remaining
sugar, flour, and cinnamon, cut in butter until mixture resembles
coarse corn meal. Sprinkle over apples; cover let rise until
doubled about 1 hour.
