Dough: 1 (can 10 3/4 ozs)
Condensed chicken broth 1/2 c Butter or margarine
4 1/2 c All purpose flour
2 pk Active dry yeast
1/2 c Sugar
2 Eggs
3 md Apples
(peeled and thinly sliced) 1 tb Lemon juice
1 c Sugar
2 ts Ground cinnamon
1/4 c Flour
2 tb Butter or margarine
To make dough: In saucepan combine broth and butter. Heat to lukewarm. Meanwhile in large bowl of elec mixer combine 3 cups of flour, yeast and sugar, add broth mixture and eggs to dry ingredients. Beat at high speed 2 minutes scraping bottom and sides of bowl often. Stir in remaining flour to make a soft dough, but not sticky. ON LIGHTLY FLOURED board knead dough until smooth about 10 minutes; place in a greased bowl, turing once, cover; let rise in a warm place 1 hour or until doubled. PUNCH DOWN ON lightly floured board, roll out dough to fit greased jelly roll pan 15 x 10 x 1 press into corners of pan. To make topping: toss apples with lemon juice, 1/2 cup sugar and 1 tsp cinamon. Arrange apples in single layer on dough. In bowl, combine remaining sugar, flour and cinnamon, cut in butter until mixture resembles coarse cornmeal. Sprinkle over apples; cover let rise until doubled about 1 hour. Bake at 375 for 35 minutes or until done Makes 25 servingss 3 x 2 —–