1. Crumble yeast into a bowl; add 1 tablespoon sugar and 1/2 cup of milk mixture. 2. Let stand until yeast is liquefied. 3. Add 1/2 cup of milk mixture and one cup of flour; beat until smooth. 4. Set in a warm place to rise, about two hours. 5. Cream butter and sugar; add eggs and salt, beat well and add remaining diluted milk and flour alternatively. 6. Beat in yeast mixture. 7. Cover and let rise in a warm place until doubled in bulk or in refrigerator overnight. 8. When doubled in bulk, press dough out into a thin layer in well buttered 10 x 14 pans. 9. Wash apples, peel, core and cut into 1/4" thick slices; dip in butter and place in parallel rows on the dough, having apples slightly overlapping. 10. Sprinkle generously with brown sugar. 11. Preheat oven to 375°F. 12. Let dough rise until double in bulk, about 1/2 hour. 13. Bake for approximately 1/2 hour. ---------------------------------------------------------------------------
Nutrition
Ingredients
