Apple Kuchen With Raisins
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 package)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Eggs||2 , slightly beaten|
|Sifted all purpose flour||2 3⁄4 Cup (44 tbs)|
|Melted butter/Margarine||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
Crumble cake into lukewarm water or sprinkle dry yeast on very warm water.
Let stand for a few minutes; then stir until dissolved.
Scald milk; add 1/4 cup butter, sugar, and salt, stirring until butter melts.
Cool to lukewarm; stir in yeast and eggs.
Beat in 1 1/2 cups of the flour; cover and let rise in warm place until doubled in bulk, about 40 minutes.
Stir in enough of the remaining flour to make an easy-to-handle dough.
Knead lightly on a floured board.
Cover and chill for 30 minutes.
Roll out and fit into a greased baking dish, 9 x 12 x 13 inches.
Peel, quarter, and core apples; cut into eighths.
Press closely together into dough.
Brush apples and dough with melted butter.
Combine sugar, cinnamon, and raisins.
Sprinkle over apples.
Cover and let rise in warm place until dough springs back when touched lightly with finger.
Bake in preheated moderate oven (350° F.) for 30 minutes, or until apples are tender.