3 tbsp. oil
3 tbsp. soft butter
3/4 tsp. salt
1 1/2 c. warm water
4 1/4 c. sifted flour

Mix above ingredients and knead on floured board until no longer sticks to hands.

DO NOT USE EXCESS FLOUR: Sprinkle little flour over large cloth on table. Divide dough into two equal parts. Place one ball in center of cloth, dough greased with a little oil. Put a little oil on other ball and set aside.

Wait 1/2 hour: With first ball of dough roll out with rolling pin like as for pie. NOT TOO BIG. Wait 20 minutes. A must. Dough will stretch easily.

While dough is resting prepare apples, peeled, sliced and dipped in salted water.

DO NOT LET DOUGH STAND TOO LONG OR IT WILL DRY AND CRACK WHEN ROLLED.

After the 20 minutes stretch dough to paper thinness, brush with melted butter, sprinkle with some bread crumbs and sugar over entire stretched dough.

Along one side of dough (lengthwise) place sliced apples inward to about 6" and sprinkle with sugar and cinnamon over the apples.

Splash with melted butter and roll using the cloth to roll up.

Place on a greased sheet in "S" shape or horseshoe. Cut top with gashes for steam to avoid sogginess. Brush melted butter and bake at 375 degrees for 50 minutes or until golden brown.

With second ball of dough, roll out as for pie. Wait 20 minutes and continue as for first roll.

Makes 2 large rolls.

NOTE: 1/2 recipe may be halved to make two smaller strudels, one to bake and one to freeze.

Sugar: Depends on sweetness of apples.

Apples: 8 to 10 depending on size of apples and size of roll.