There’s always more to do with Grandmother Bread! Try Apple-Streudel Ladder Loaf–for dessert, for breakfast, or just a snack. Or lunch while the kids are at school eating hamburger casserole and peas. I won’t tell. Start with the Grandmother Bread.



How to make Apple-Streudel Ladder Loaf:

Start with the one-loaf standard Grandmother Bread recipe

1 1/2 cups warm water
1 teaspoon yeast
1/2 teaspoon salt
2 tablespoons sugar
3 1/2 cups flour

In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Stir in flour with a heavy spoon until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, 30-60 minutes.) Uncover bowl; sprinkle in a little more flour and knead again.

Filling

2 tablespoons melted butter
2 tablespoons brown sugar
2 teaspoons all-purpose flour
1/2 teaspoon cinnamon
1 cup chopped, peeled apples

Roll dough into an 8×12-inch rectangle on a floured surface. Brush melted butter over dough. Combine brown sugar, flour, cinnamon, and apples for filling. Spread filling down the middle of the dough. At the sides of the filling, cut the dough at 1-inch intervals.





Fold dough strips over the filling to wrap, alternating strips to make a braid. See how pretty that’s going to be?





Carefully move filled loaf to a greased baking sheet. Brush top with more melted butter; sprinkle with sugar. And more sugar. And some cinnamon-sugar. Let rise till doubled. If you start a two-loaf recipe of Grandmother Bread, you might be making a regular loaf of bread at the same time.





Bake at 350-degrees for 30 minutes. Serve warm slices with ice cream.

Try peaches or other fruits in this recipe. Add nuts and/or raisins–it’s all good! I bet you have some more ideas! (Let me hear ’em!)

You absolutely, positively cannot live another day without smelling this coming out of your oven. Trust me.


See this recipe at Farm Bell Recipes and save it to your recipe box.

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