Cinnamon Swirled Apple Bread

Okay, another baked good....This recipe yields two loaves/32 servings.  Well, it is supposed to....the loaves are gone with in 2 or 3 days!  When my son brought a slice for snack,  his friend eyed his bread and asked if he could have some.  Later that week, I made the recipe again, and invited his friend over for a slice. (or two)   It tastes good heated with melted butter!

5 1/2 - 6 cups of flour
1 package of active dry yeast
1 cup milk
3 tablespoons granulated sugar
3 tablespoons butter
3/4 teaspoons salt.  (I left this out)
2 eggs
1 cup shredded apples
1 1/2 cups finely chopped peeled apples
1/2 cups walnuts or pecans toasted.  (I used raisins instead)
1/2 cup brown sugar
2 teaspoons cinnamon
2 tablespoons softened butter
1 slightly beaten egg white
1 tablespoon water
Course sugar

1. In a large mixing bowl, combine 2 cups of the flour and yeast; set aside.
2. In a saucepan heat and stir milk, granulated sugar, 3 tablespoons of butter and salt until warm (120-130 degrees)  and until butter almost melts.
3. Add milk mixture to dry mixture along with eggs.
4. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly.
5. Then beat on high speed for 3 minutes.
6. Stir in shredded apple.
7. Using a wooden spoon, stir as much remaining flour as you can.
8. Turn dough onto lightly floured surface
9. Knead enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. (6 to 8 minutes total)
10. Shape into a ball.  Place in a lightly greased bowl, turning once to grease surface.
11. Cover; let rise in a warm place until double.(about 1 hour, punch dough down)
12. Turn dough onto lightly floured surface.  Divide in half, cover and let rest for 10 minutes.
13. Lightly grease two regular sized loaf pans.
14. Meanwhile, for the filling, in a medium mixing bowl, combine chopped apple, nuts, brown sugar and cinnamon.  Set aside. 
15. Roll half of the dough into a 14 x 9 inch rectangle.  Spread with 1 tablespoon of softened butter, sprinkle with half of the frosting.
16. Beginning at both short ends, roll each end up, jelly-roll style, to center.
17. Place loaf rolled side up, in a prepared loaf pan.  Repeat for 2nd loaf.
18. Cover and let rise until almost double in size.  (about 30 minutes)
19. Stir together egg white and water.  Brush egg white mixture over tops of loaves; sprinkle with coarse sugar
20. Bake at 375 for 30 - 40 minutes or until bread sounds hollow when you tap tops.  If necessary, loosely cover with foil for the last 15 minutes of baking to prevent overbrowning.
21. Immediately remove from pans.  Cool on wire racks. 

- Queenie Cuisine