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Apple Strudel Bread


1 1/2 pounds dough (I used the HBin5 Master p. 54, but Brioche dough p. 275 or Challah dough p.258 will be wonderful as well, actually most dough from either book works.)

2 medium apples, skin on, sliced thin and then chopped. (I used a McIntosh and a Cortland, pick your favorites)

1/2 cup raisins (optional)*

3/4 cup finely chopped walnuts (optional)*

1/4 cup raw sugar, plus 2 tablespoons for the top of the loaf

1/2 teaspoon ground cinnamon

Egg wash for brushing on top (1 egg beaten with 1 tablespoon water)

* I replaced the raisins and nuts with 4 ounces grated cheddar.



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