Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a large mixing bowl, combine 2 cups flour and the yeast; set aside. In a saucepan, heat and stir milk, granulated sugar, 3 tablespoons butter and the salt until warm (120- 130°F) and butter almost melts. Add the milk mixture to the 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 minutes 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 half. Cover; let rest for 10 minutes.
Meanwhile, in a medium mixing bowl, combine chopped apple, nuts, brown sugar and cinnamon; set aside.
Roll half of the dough into a 14-by-9-inch rectangle. Spread with 1 tablespoon softened butter; sprinkle with half of the filling. Beginning at both short ends, roll each end up, in a spiral, to center. Place the loaf, rolled-side up, in a lightly greased 8-by-4- or 9-by-5-inch loaf pan. Repeat with the remaining dough, remaining butter and remaining filling.
Cover; let rise until almost double in size (about 30 minutes). Preheat oven to 375°F. Stir together egg white and water. Brush egg white mixture over tops of loaves; sprinkle with coarse sugar. Bake 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 overbrowning.) Immediately remove from pans. Cool on wire racks.