Apple Cinnamon Swirl Bread

1 cup milk

1 cup warm water (heat milk and water together to 110 - 114 degrees)

2 Tabls. Dry yeast

3 eggs

½ cup white sugar

1 tsp. salt

1/4 cup softened butter

1/2 cup apple sauce

1 cup dried apples

7 1/2 - 8 cups flour

2 Tbls. milk

1 cup white sugar

2 Tbls. ground cinnamon

Combine the yeast, sugar, and salt with half of the lukewarm water (and milk), and then the butter, apple sauce, and dried apples.

Using a heavy duty stand mixer with a dough hook, start to mix in about 2 C of the flour, and then the eggs. Add in the remaining flour and water slowly, until you get the desired consistency (you may not need all of the water).

Place the dough in a bowl with a lid, but not airtight. Let the dough rise for about 2 hours.

Gently roll out dough on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands. Mix together 1 cup of sugar and 2 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough. Roll up tightly (the long way). Be sure to brush off any excess flour as you roll. Cut into thirds, and tuck under ends and pinch bottom together. Place loaves into well greased loaf pans. Let rise in warm place, uncovered, again for about an hour.

Bake at 350 degrees for 40 minutes or until loaves are lightly browned and sound hollow when tapped. Allow to cool before slicing.

(Recipe and photos courtesy of Pirijo Silver.)