Apple Swirl Bread



  1. 1 tablespoon dry yeast
  2. 1 cup warm water (105F to 115F)
  3. 3 tablespoons sugar
  4. 2 tablespoons shortening
  5. 1 egg
  6. 34 teaspoon salt
  7. 3 cups bread flour
  8. 12 cup whole wheat flour
  9. 2 cups apples, peeled and finely chopped
  10. 6 tablespoons brown sugar, firmly packed
  11. 1 tablespoon water
  12. 12 teaspoon ground cinnamon
  13. 14 cup almonds, toasted and chopped
  14. 14 teaspoon vanilla extract


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