Mix flour and salt in a large bowl. Make a well in the center. Add oil, vinegar, lightly beaten egg, and 1/2 the warm water. Stir the mixture until it begins to combine. Add the remaining water and stir until combined.

Dust flour onto one hand and on the dough. Pull the dough together until a ball is formed. Knead in the bowl until all the dough is in a ball. Add more flour if the dough is not coming together or more warm water if it is crumbly.

Dust a surface with some flour and knead for 10 minutes. The dough will be somewhat stiff, but still pliable. Lightly coat your hands with oil and rub the oil on all sides of the dough.

Place the dough in a clean bowl and cover with a tight lid. Alternatively, the dough can be placed in a plastic bag or covered with plastic wrap. Place the dough in a warm spot (at least 75° F) to rest for 1-1/2 hours.

Over medium heat, melt butter and lightly brown breadcrumbs. Be sure not to over-brown. Remove pan from heat and let mixture cool.

To the thinly sliced apples (I use a mandoline to slice after peeling the apples), add lemon rind, lemon juice, cinnamon, and sugar to taste. If using, mix in raisins. The amount of sugar is dependent on the tartness of the apples and your family’s taste for sweetness.

Heat oven to 350°F. Clear a table and cover with a clean tablecloth or sheet. The table covering will get spotted so use something old.

Lightly dust the table with flour. Remove the dough from its bowl or wrapper. It should be very silky. Place the dough in the center of the table. Use your hands or a rolling pin to stretch into a rectangle.

Dust your hands with flour. Placing your hands under the dough, gently stretch the dough from the center to the edges of the table while moving around the table. Repeat until the dough is thin enough to see printed materials through it. If small holes appear or some areas stick together and won’t become super-thin, keep working on stretching the rest of the dough. These imperfections will not be visible at the end. Try to complete this within 10-15 minutes as the dough will begin to dry. The goal is to stretch the dough to about 2.5 x 4 ft. If your dough won’t reach this size, go with what you have even if it is not a rectangle, it is filled with holes, or it is too thick.

When the dough is stretched as far as it will go, trim off the thick edges with a sharp knife. These scraps can be formed into a ball and used to make another strudel after the dough has rested. Or, they can be pulled off the ball in dime-sized pieces and tossed into broth to make small dumplings.

Based on your table size, the size of your sheet pan, and how your dough turned out, determine which direction to roll your strudel. The strudel length does not need to fit on your sheet pan exactly. It can easily be curved into a "U" if it is longer than your sheet pan. Using a pastry brush, sprinkle the dough lightly with oil or melted butter. Avoid brushing the dough as it will easily tear. Leaving about a 6" strip at one end of the dough, sprinkle the bread crumbs over 2/3 of the remaining dough. Sprinkle the apple mixture over the breadcrumbs. The apple mixture will not cover every bit of dough. Starting at the 6" end, lift the cloth and flip the 6" dough section over the apples. By lifting the cloth further, carefully roll the strudel into a tight log. Pinch the ends together and tuck under the strudel. Alternately, cut some of the dough ends away, pinch, and tuck under the strudel. My uncle loves the end pieces so we always leave it thick.

Place the log onto parchment paper or a Silpat on the sheet pan with the seam side down. Brush lightly with melted butter or oil. Depending on the thickness of the strudel, bake for 30-45 minutes until lightly browned and aromatic.

Remove from the oven and cool to room temperature. Slice into portions and dust with powdered sugar before serving. Or, eat straight from the pan using your hands.