Cost Breakdown

Critical Success Points

• • Make the water‑roux; it determines the softness of the bread
• • Knead the dough until smooth; under‑mixing yields a dense crumb
• • Bake to an internal temperature of 190°F; under‑baking leaves a gummy interior
• • Strain the apple‑juice mixture to achieve a clear jelly
• • Use the wrinkle test to confirm jelly set
• • Crimp the sandwich edges firmly to seal without crust

Safety Warnings

• • Handle hot roux and boiling jelly with care to avoid burns
• • Use oven mitts when removing hot bread from the oven
• • When using a food processor or blender, keep the lid securely locked