The bread machine recipe is apple strudel, not kuchen. I remembered wrong. The lady at church who always makes this calls it kuchen. It is in the "Bread
Machine Magic" cookbook by Linda Rehberg and Lois Conway. They also have a
follow up to this book, (it's green) and I can't remember the name, but it is
excellent also. I haven't used my machine in a few months, due to lack of counter space, but plan to get it out again and start using it. These books
should be the backbone of your bread machine recipes!!

APPLE STRUDEL

Makes a 1 and 1/2 lb. loaf

Dough

1/2 cup milk (for Welbilt/Dak machines, add 2 tablespoons more milk)
2 eggs
3 cups flour
1 teaspoon salt
3/4 cup butter or margarine
1/3 cup sugar
1 and 1/2 teaspoon active dry yeast (except for 1 and 1/2 pound Welbilt/Dak
machines, use 2 teaspoons yeast.

FILLING

2 tablespoons melted butter or margarine
3 cups peeled, cored, thinly sliced Granny Smith apples
1 and 1/2 tablespoons flour
1/2 cup raisins
1/2 cup brown sugar
1 teaspoon cinnamon

ICING

1/2 cup confectioners' sugar
about 2 and 1/2 teaspoons milk

Place dough ingredients in bread pan, select Dough setting, and press Start.
When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a heavily floured counter
top or cutting board.

With a rolling pin, roll dough into one large 20 x 12-inch rectangle or two 10 x 12-inch rectangles.

Butter a 10 x 15 x 1-inch jelly roll pan or a large baking sheet with edges (to avoid spillage during baking). Spread dough first with the melted butter and then with the apples, flour, raisins, brown sugar, and cinnamon. Starting from the long edge, carefully roll up dough; pinch edges and ends to seal. Place roll(s) seam side down on prepared pan. Shape roll(s) into large crescent(s) by curving ends slightly toward each other. Cover and let rise in warm oven about 45 minutes until doubled.

Preheat oven to 350 degrees. Bake for 35 to 40 minutes until brown. Remove from oven and place on rack to cool.

In a small bowl, combine confectioners' sugar and milk for the icing, adding enough milk to make the icing thin enough to drizzle on the strudel. Once the strudel has cooled, drizzle icing on top and serve.