Cinnamon Apple Swirl Bread

For the bread:

2 packages yeast (4½ teaspoons)

½ cup sugar

3 cups warm water

½ cup vegetable oil

8 cups flour

2 teaspoons salt

2 teaspoons cinnamon

For the apple filling:

3 tablespoons butter

4 cups diced apples, approximately 3 large apples ½-inch dice (see note)

¼ teaspoon kosher salt

¼ cup sugar

1 teaspoons cinnamon

Cinnamon sugar:

¾ cup sugar

4 teaspoons cinnamon

egg

Place yeast, sugar and warm water in bowl of stand mixer; stir to dissolve. Allow to rest about 5 minutes, or until small bubbles start to form at the edges and top of bowl.

Measure flour, salt and cinnamon into large bowl, stirring gently to combine.

Add oil to yeast mixture; stir. Gradually add flour mixture to liquid a cup at a time, and mixing thoroughly to combined and dough starts to pull away from the side of the bowl. Dough will be slightly moist. Knead until elastic, roughly 4 to 5 minutes in mixer, or 8 to 10 minutes by hand. Place in large greased bowl turning dough after adding to bowl, so top of dough is greased to allow it to rise easily. Cover with plastic wrap and a towel. Place in a draft free place 45 minutes to an hour, or until doubled in size.

Apples: While dough is rising prepare apples. Melt butter in heavy skillet; add apples and sauté 3 to 5 minutes, or until apples have released some of their moisture. Sprinkle with ½ cup sugar and 1 teaspoon cinnamon, stirring to combine. Heat until moisture evaporates and apples are caramelized, approximately 3 minutes. Allow apples to cool in pan.

Cinnamon sugar: Combine ¾ cup sugar and 4 teaspoons cinnamon in small bowl; set aside.

Grease three 9-inch bread pans and line with parchment if desired.

When dough has risen, remove plastic wrap and punch down. Turn dough out onto clean counter - do not sprinkle with flour. Roll or press into a 36 x 12-inch rectangle. Spread with apples and sprinkle with cinnamon sugar mixture.

Tightly roll dough into a 36-inch log and cut into thirds. At this point each third may be placed into a prepared bread pan, turning ends under. (I like to roll each third out into a longer log in order to twist the dough together before placing in pans.)

Using the same method as earlier, allow dough to rise 45 minutes to an hour, or until doubled in size. Preheat oven to 350 degrees.

When bread has risen a second time, brush with egg wash. (An egg that has been beaten with a teaspoon of water.) Place in preheated oven and bake 30 to 45 minutes, or until golden brown. Cool in pan 10 minutes; remove from pan and cool on rack before slicing. As tempting as it will be to slice into a warm loaf of bread, please resist, it will be worth the wait.

Note: Be sure to use an apple suited for pie baking like Golden Delicious or Braeburn, to ensure apple pieces hold their shape while cooking.

Makes 3 loaves

Penny Kazmier