Apple Studel Bread

3/4 cup milk
1/3 cup margarine or butter -- cut up
1 egg
3 cups bread flour -- (3-1/4)
1/3 cup granulated sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
3 tablespoons margarine or butter -- softened
3 cups thinly sliced -- peeled apples
1/2 cup packed brown sugar
1/2 cup raisins
4 teaspoons bread flour or all-purpose flour
1 teaspoon ground cinnamon
3/4 cup sifted powdered sugar
1/4 teaspoon vanilla
Milk

1. Add the first 7 ingredients to a 1-1/2- or 2-pound bread machine
according to the manufacturer's directions. Select the dough cycle. When
cycle is complete, remove dough. Punch down. Cover and let rest for 10
minutes.

2. Line a 15x10x1-inch baking pan with foil; grease foil and set aside. On a
lightly floured surface, roll dough into a 24x12-inch rectangle. Brush with
the softened margarine.

3. For filling, in a medium bowl combine apples, brown sugar, raisins, the 4
teaspoons flour, and cinnamon. Starting about 2 inches from a long side,
spoon filling in a 3-inch-wide band across dough. Starting from the long
side, carefully roll into a spiral. Brush edge with a little water; seal
seam and ends. Carefully place roll, seam down, in the prepared pan, curving
to form a crescent shape.

4. Cover and let rise in a warm place about 45 minutes or until nearly
double. Bake in a 350 degree F oven for 30 to 35 minutes or until golden
brown. Cool completely in the pan on a wire rack.

5. In a small bowl combine powdered sugar and vanilla. Stir in enough milk
(2 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over
bread