Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)3/4 cup sugar1/2 cup warm 2% milk (110° to 115°)1/4 cup reduced-fat butter, softened2 eggs1 teaspoon salt4 to 4-1/2 cups all-purpose flourFILLING:2 cups chopped peeled apples1/2 cup chopped walnuts2/3 cup sugar1 tablespoon all-purpose flour2 teaspoons ground cinnamon2 tablespoons reduced-fat butter, softenedGLAZE:1 cup confectioners’ sugar2 tablespoons apple cider or juice
Preparation
In a large bowl, dissolve yeast in warm water. Add 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 14x12-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 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 350°. With a sharp knife, make eight shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine glaze ingredients; drizzle over bread.
