-M.CARMAIN1 [Melinda] 1/4 c -very warm water
1 pk Yeast
1/2 c Butter; softened
1/2 c Sugar
1/2 ts Salt
3 Eggs
1/4 c Milk
2 1/3 c Unsifted flour
—————————-APPLE CRUMB TOPPING—————————- 3 lg Apples
2/3 c Sugar
1/2 c Flour
2 ts Cinnamon
6 tb Butter
Preheat oven to 375. Measure the water into a small bowl. Sprinkle yeast on top. Stir until dissolved. Cream butter thoroughly in a large electric mixing bowl. Gradually add the sugar and salt. Cream together. Add the yeast mixture, eggs and milk. Beat at medium speed until well blended. Gradually add and blend in the flour while beating at medium speed; beat until the mixture is well blended. Spread the batter in a well-greased 9×9″ pan. Arrange Apple Crumb Topping over dough. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Bake in 375 oven for about 35 to 40 minutes. Turn out of pan and cool on a wire rack. Apple Crumb Topping: Core, peel and slice the apples and arrange on the dough. Combine the remaining ingredients and mix until crumbly. Sprinkle over apples. From: _The Pepperidge Farm Baking Book_ Posted on GEnie; November, ’94; formatted for MEAL MASTER by Elaine Radis, PRODIGY ID: BGMB90B: GEnie ID; E.RADIS —–