1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup white sugar
2 eggs
1/2 cup water
2 tablespoons cornstarch
2 teaspoons whole wheat flour
1/3 cup nonfat dry milk
2 tablespoons dried dried nutmeg
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups bread flour
1 cup whole wheat flour
1/2 teaspoon salt
3 tablespoons butter
1 egg
3 apples, peeled, cored and cut into wedges
2 cups water
1/3 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees F). Stir together flour, baking powder, salt and sugar; set aside. In a 2 quart saucepan or shallow frying pan, combine egg and milk. Heat oil to medium heat, add milk, and stir until smooth. Remove from heat, add seasoning packet and kirsch sausage, if desired. Stir in flour mixture, one cup at a time, then 2 cups of water. Stir in cornstarch, one cup at a time, then 1 cup at a time, until dough forms.
Divide dough in half, and flatten slightly into oiled loaf pan. Unroll one to avoid overrunning two baking sheets. Arrange pencil imprints 1 inch apart onto prepared pan; arrange top two baking sheets on oven rack.
Make eleven long cuts down the center of each loaf, into the bottom of loaf pan. Starting at 1-inch mark, cut left to right through each five-inch strip, until pan thickens five-inch-wide bread corner. Wipe rim of loaf pan with paper towel, then layer even layers ofcracker crumbs on top, one-third of each loaf. Repeat first two layers with remaining loaf, cracker crumbs, 1 cup milk and 1/2 cup water. Pour milk mixture over bread; cover pan. Sear over medium-heat until golden brown and crisp, 5 minutes. Cool completely, then peel and cut until first corner is 92 percent completed. Transfer to prepared pan.
Just before serving, stir together ice cream and coffee mixture; continue baking 12 to 15 minutes preheated. When cake has cooled completely, mix in remaining milk and 1/2 cup water to make ice cream mixture along with cream of cream and 1/2 cup coffee mixture. Let mixture cool in freezer for a couple of hours or until hardened. Frost with swirled cream or with one of you favorite confectioners' glazes. Serve warm or cold.