Double Swirl Apple Bread

Still browsing my cookbooks, and I found this one. I think I can fit it easily into my diet!

Double Swirl Apple Bread

32 Servings

(You can omit the coarse sugar and drizzle the baked loaves with Vanilla Glaze)

5 ½- 6 c. flour
1 pkg active dry yeast
1 c. milk
3 T. sugar
3 T. butter
3/4 t. salt
2 large eggs
1 c. shredded apple
1 1/2 c. finely chopped peeled apple
1/2 c. finely chopped walnuts or pecans, toasted
1/2 c. packed brown sugar
2 t. cinnamon
2 T. butter, softened
1 large slightly beaten egg white
1 T. water
1 - 2 t. coarse sugar

In a large mixing bowl combine 2 cups of the flour and the yeast; set aside. In a saucepan heat and stir milk, granulated sugar, the 3 tablespoons butter, and the salt until warm (120 to 130F.) and butter almost melts. Add milk mixture to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of the bowl constantly. Beat on high speed for 3 minutes. Stir in shredded apple. Using a wooden spoon, stir in as much remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 min. total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double (about 1 hour). Punch dough down.

Turn dough out onto a lightly floured surface. Divide in 1/2. Cover; let rest for 10 minutes. Lightly grease two 8x4x2 or 9x5x3 inch loaf pans.

Meanwhile, for filling, in a med-mix-bowl, combine chop apple, nuts, brown sugar, and cinnamon; set aside.

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Roll 1/2 of the dough into a 14x9" rectangle. Spread with 1 T. of the soft butter; sprinkle with ½ of the filling. Beginning at both short ends, roll each end up, in a spiral, to center. Place loaf, rolled side up, in prepared loaf pans. Repeat with remaining dough, remaining butter, and remaining filling; place loaf in a second lightly greased loaf pan.

Cover; let rise until almost double in size (about 30 min). Stir together egg white & water. Brush egg white mixture over tops of loaves; sprinkle with coarse sugar. Bake in a 375 degree oven for 30 to 40 minutes or until bread sounds hollow when lightly tapped. (If necessary, loosely cover with foil for the last 15 minutes of baking to prevent over-browning.) Immediately remove from pans. Cool on wire racks. Makes 2 loaves (32 servings).

Make-Ahead Tip: Prepare loaves as directed. Wrap in heavy foil & freeze for up to 1 month. Thaw loaves at room temp.

1 serving: Calories 132; Fat 4g (Saturated 1g); Cholesterol 19mg; Sodium 79mg; Carbohydrate 22g (Fiber 1g); (Protein 3g)

This sounds good...thanks for posting...