Apple-Walnut Bread

By 1For_Him

Ingredients

• FILLING:
• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 3/4 cup sugar
• 1/2 cup warm 2% milk (110° to 115°)
• 1/4 cup reduced-fat butter, softened
• 2 eggs
• 1 teaspoon salt
• 4 to 4-1/2 cups all-purpose flour
• 2 cups chopped peeled apples
• 1/2 cup chopped walnuts
• 2/3 cup sugar
• 1 tablespoon all-purpose flour
• 2 teaspoons ground cinnamon
• 2 tablespoons reduced-fat butter, softened
• GLAZE:
• 1 cup confectioners' sugar
• 2 tablespoons apple cider or juice

Details

Servings 32
Adapted from tasteofhome.com

Preparation

Step 1

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, milk, butter, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, in a small bowl, combine apples and walnuts. Combine the sugar, flour and cinnamon; stir into apple mixture. Punch dough down. Roll into a 14-in. x 12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with apple mixture. Roll up jelly-roll style, starting with a long side. Cut in half. Pinch seams to seal and tuck ends under.
Place loaves seam side down in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make eight shallow slashes across top of each loaf.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the glaze ingredients; drizzle over bread. Yield: 2 loaves (16 slices each).