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Dutch Apple Squares

Course bread, Brunch, Dessert

Cuisine American

Keyword apple, apple bread, bread, Larkin

Author WILBERTA MERRELL BLISS, SHREWSBURY, Mass.

Ingredients

• 1 cup scalded milk
• ⅓ cup lard
• ⅓ cup granulated sugar
• 1 teaspoon salt
• 1 yeast cake
• ⅓ cup lukewarm water
• 2 eggs
• 3 cups bread flour
• 5 apples
• ⅓ cup granulated sugar
• 1 teaspoon Larkin Cinnamon
• 2 tablespoons currants

Instructions

• Pour one cup scalded milk over one-third cup each of lard and granulated sugar; add one teaspoon salt.
• When lukewarm, add one yeast cake softened in one-half cup lukewarm water.
• Add two unbeaten eggs and three cups of bread flour.
• Beat thoroughly with a wooden spoon, cover and set in a warm place to rise until it has doubled in bulk.
• Spread in two square greased pans, brush over with melted butter.
• Pare and core five apples, out in eighths, press the sharp edges of the apples into the dough.
• Sprinkle with one-third cup granulated sugar mixed with one teaspoon Larkin Cinnamon and scatter over top two tablespoons currants.
• Bake one-half hour or more in a hot oven.
• Cut in squares and serve hot with butter or sweetened and flavored whipped cream.
• Also good when cold.

Printer-friendly copies:

• Dutch Apple Squares
• Dutch Apple Squares 3×5 card
• Dutch Apple Squares 3×5 card scan
• Dutch Apple Squares 4×6 card
• Dutch Apple Squares 4×6 card scan