Cinnamon Apple Swirl Bread (bread machine)
Rec.food.cooking/Joel Ehrlich (1994)
Source: Sharon Stevens
Yields 1 Loaf

DOUGH:
1 pkg active dry yeast
2 1/4 cups bread flour
2 tbsp brown sugar
1 tbsp dry milk powder
1 tsp cinnamon, ground
1 tsp salt
1 cup water

SWIRL FILLING:
1 apple, peeled, cored & 1/4" diced
3 tbsp brown sugar
1 tsp cinnamon
1 tbsp all purpose flour
1/4 tsp nutmeg

All ingredients should be at room temperature before starting.

Add all the dough ingredients to the pan in the order listed.

Select "White Bread". Press "Start".

Let the machine run all the way through the end of final kneading.

During the final knead, prepare a work area in which the dough will be rolled out.

Combine and thoroughly blend the spiral filling ingredients.

After the machine stops kneading for the final time, remove the bread pan with the dough in it.

Working quickly, turn the dough out onto a well floured work area.

Roll the dough out to form a long but narrow (about half as wide as the bread pan is tall) oblong of dough about 1/2-inch thick.

Spread the spiral filling ingredients over the top of the dough oblong.

Roll the dough up jelly-roll fashion.

Return the dough cylinder to the bread pan.

Permit the machine to complete the rise and bake cycles normally.