for the dough:
10-1/2
oz. bread flour
l/6
oz. salt
1-l/2
oz. vegetable oil
5-1/3
oz. water, lukewarm
for the filling:
4-1/2
lb. apples (Golden Delicious), sliced
5-l/3
oz. granulated sugar
1-1/2
oz. dark rum (Myers)
5-1/3
oz. raisins
1/8
tsp. ground cinnamon
2
lemons (juice and peel)
for the buttered breadcrumbs:
10-1/2
oz. butter (unsalted)
10-1/2
oz. bread crumbs
Knead flour, salt, oil and water into a
medium-firm dough. Divide into 3 small round loaves, brush each loaf with
melted butter and let sit for 1 hour.
Peel, core and slice apples. Mix in granulated
sugar, raisins, grated lemon peel, lemon Juice, rum, cinnamon and blend
together well.
Roll the dough loaves with a rolling pin, then
stretch rolled dough on a strudel sheet with the backs of your hands. Coat 2/3
of dough sheet with buttered breadcrumbs, spread apple filling over remaining
1/3 of dough. Tear off edges, shape strudel into roll by lifting strudel
sheet. Place strudel on a buttered baking sheet and brush with melted butter.
Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F oven.