Frank's Recipes! Apple Strudel for ABM/Oven

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Apple Strudel for ABM/Oven

1 lb:
1-1/2 teaspoons active dry yeast
1/2 teaspoon salt
2 cups bread flour plus 1 tablespoon flour, divided
1/4 cup egg substitute
1/2 cup applesauce
1/2 cup skim milk
1-1/2 tablespoons margarine or butter, melted
2 cups apple slices
1/3 cup brown sugar
1-1/2 teaspoon cinnamon, divided
1/3 cup raisins

1-1/2 lb:
2 teaspoons active dry yeast
3/4 teaspoon salt
3 cups flour, plus
1-1/2 tablespoons flour, divided
1/3 cup sugar, plus
3 tablespoons sugar, divided
1/2 cup egg substitute
3/4 cup applesauce
1/2 cup skim milk
2 tablespoons margarine or butter, melted
3 cups apple slices
1/2 cup brown sugar
2 teaspoons cinnamon, divided
1/2 cup raisins

Add yeast, salt, sugar, flour, egg substitute, applesauce, and milk in order recommended by bread machine manufacturer and process on dough cycle. Remove dough from pan, place on lightly-floured surface. Roll dough into 1 large or 2 small rectangles. Cover dough with melted margarine, sprinkle with apples, flour, brown sugar, cinnamon, and raisins. Roll up dough lengthwise, pinch edges together to seal. Lightly spray large baking sheet (with edges) or 10 x 15 x 1-inch jellyroll pan with nonfat cooking spray. Place seam-side down on prepared pan. Cover and let rise 45 minutes, until doubled in size. In small bowl, combine remaining sugar and cinnamon, mix well. Sprinkle cinnamon-sugar on top of rolled dough. Preheat oven to 350 degrees. Bake 35 to 40 minutes, until lightly browned. Cool to room temperature before serving.