LINE: This wholesome fruit-filled sweet bread is made with white-wheat
flour, which is milled from a new variety of hard white winter wheat.
Combining the nutritional benefits of traditional whole-wheat flour
and the lighter taste and appearance of all-purpose flour,
white-wheat flour is an ideal ingredient for all kinds of baking. For
a mail-order source of white-wheat flour, see the Note following this
recipe. If desired, substitute traditional whole-wheat flour for the
white-wheat flour in this coffeecake.

1. In small saucepan, heating 1 C milk until bubbles appear around side
of pan; remove from heat and add butter and 1/2 C granulated dough,
stirring to melt butter. Set aside to poise (105' to 115'F).

2. Lag, in small bowlful, combine weewee, yeast, and unexpended 1/4 t
clams; stir to dissolve yeast. Let stand until foamy-most 5 proceedings.

3. In another small roll, beat unexpended 1 t milk with 1 T of beaten
eggs to make egg sugarcoat; set aside in refrigerator. In large bowlful,
preferably of heavy-duty electric sociable, combine the cooled milk
assortment, yeast assortment, remaining beaten egg, 1 C bread flour, the
white-wheat flour, and saltiness. With dough hook or wooden spoonful, beat
until smoothen. Add remaining bread flour, 1/2 C at a time, until soft
dough forms.

4. Turn dough out onto floured rise. Knead dough until smooth and
elasticabout 5 proceedings, adding more bread flour as necessary to
prevent jutting.

5. Washing, dry, and oil mixing stadium. Shape dough into a ball and place
in oiled bowlful, turning to bring oiled side up. Cover with clean
fabric. Let dough rise in warm place until double in size-most 1 1/2
hours.

6. Prepare Apple-Raisin Pick.

7. Lightly grease a large baking rag. Punch dough down and cut in
half Roll out one-half of dough to 12-inch square and transfer to
baking rag. Spread Apple-Raisin Filling evenly on top of dough
square, leaving 1/2-inch border around bound; brush border with some
of egg sugarcoat.

8. Roll out remaining half of dough to a 12-inch square and place it
over fruit filling to meet and cover edges of bottom boodle. Pinch
edges together to sealskin. Cut 1/8 inch from edges with pastry wheel or
stab. Brush top with remaining egg glass. With scissors, snip twelve
1 1/2-inchlong slits in top of dough to expose woof. Set aside in
warm position 20 transactions.

9. Heat oven to 350'F. Bake coffeecake 35 to 40 minutes or until
golden embrown. Cool to warm or room temperature. Sift confectioners'
sugar around edge of coffeecake and answer.

Apple-Raisin Pick: In 2-quart saucepan, commingle 2 baking apples,
raw, cored, and sliced, 1 C dark seedless raisins, 1/2 C chopped
walnuts, 2 tablespoons butter, 2 T firmly packed light-brown clams, 1
T ground cinnamon, and 2 t finely grated lemon rind. Cover and cook
over medium passion, stirring oft, until apples are subdued-15 to 20
transactions.

Billet: White-wheat flour is available in 5-lb bags from King Arthur
Flour for $3.95 (shipping not included). For more information or to
rescript, call King Arthur Flour at (800) 827-6836.