2 cups flour
1/2 tsp salt
1 egg, slightly beaten
2 Tbs cooking oil
1/2 cup lukewarm milk
1/4 c butter, melted
1 1/2 cups white bread crumbs, browned in 1/2 cup butter
7 cups tart cooking apples, washed, pared, quartered, thinly sliced
1/4 cup seedless raisins
1/4 cup currants
1/4 cup sugar
1/2 tsp cinnamon
Sift the flour with salt into a large bowl; make a well in the center & put in the egg & cooking oil. Stir while adding the water gradually to make a soft, rather sticky dough.
Work the dough in the bowl until it comes away from the sides; turn out & knead for about 15 minutes with little or no additional flour. Frequently slap the dough down hand on the board and work it until it is elastic & silky smooth. It must not stick to the hands or board. Form into a ball, set on a clean towel & let rest for 1 hour in a warm spot, covered with a bowl which has been warmed in hot water.
Warm your rolling pin. While the dough is resting, cover the work surface with a cloth and rub in about 1-2 Tablespoon flour, brushing off any excess. Then place the ball of dough in the enter of the cloth & roll with the warm rolling pin into a sheet 1/8" thick. Lift and turn to prevent sticking to the cloth.
Now stretch the dough, using your floured hands, palm side down under the dough. Work carefully, stretching from the center toward the outside. Don't raise your knuckles too high, make a fist and lift from the wrists only. Work gently or you'll puncture the dough. Stretch as thin as possible, moving around the table, unless you can get someone to help you. It should cover the table & hang slightly over the sides of an oval or rectangle about 36" to 40" long and 30" wide.
Trim off the edges, which will be a little thick. If you have made a hole, moisten the area around it with a little water and patch with a thin piece of dough from the trimmings. let the dough rest and dry to 15 minutes while you peel, core & slice the apples.
Now brush entire surface with melted butter, then sprinkle with bread crumbs. Mix sliced apples, raisins, currants, sugar & cinnamon. About 3" from on edge of the pastry and running the long way, shape fruit mixture into a bar, leaving 2" margins each side.
Fold 3" end piece of dough over apples then fold the 2" margins in too. Now life the corners of the cloth & let the pastry roll up. Stop after each turn, patting filled pastry to keep bar shape even. Roll until stretched dough is used up. Brush with melted butter & side strudel onto lightly buttered baking sheet, curving it into a U shape.
Bake in a 375 degree oven for about 40 minutes or until golden brown.
Sprinkle with powdered sugar & serve warm. Pan size 10x15".