Apple Swirl Bread

Great for breakfast.

• Ready In: 3 hrs
• Yields: 1 loaf

Ingredients

• 1  tablespoon dry yeast
• 1  cup warm water (105F to 115F)
• 3  tablespoons sugar
• 2  tablespoons shortening
• 1  egg
• 3⁄4 teaspoon salt
• 3  cups bread flour
• 1⁄2 cup whole wheat flour

• Apple Filling

• 2  cups apples, peeled and finely chopped
• 6  tablespoons brown sugar, firmly packed
• 1  tablespoon water
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 cup  almonds, toasted and chopped
• 1⁄4 teaspoon vanilla extract

Directions

1. Dissolve yeast in warm water in a large bowl. Add sugar, shortening, egg, salt, and half the flour; beat at low speed of an electric mixer until smooth. Stir in enough of the remaining flour to make a soft dough.
2. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
3. Meanwhile, make Apple Filling: Combine first 4 ingredients in a saucepan; cover and cook over medium heat 5 minutes. Remove cover, and continue to cook 10 minutes or until all liquid evaporates. Stir in almonds and vanilla.
4. Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times. Roll dough into a 15- x 7-inch rectangle on a lightly floured surface; sprinkle apple filling evenly over dough. Roll up jellyroll fashion, starting at short side. Pinch seams and ends together. Place roll, seam side down, in a greased 9- x 5- x 3-inch loafpan.
5. Cover and let rise in a warm place (85°), free from drafts, about 40 minutes or until doubled in bulk. Bake at 350° for 50 to 55 minutes or until loaf sounds hollow when tapped. Remove from pan; cool completely on a wire rack.