Maple Apple Swirl Bread

1 . Stage

Combine 2 cups flour and yeast in a large mixing bowl.

2 . Stage

Combine milk, maple syrup, butter, and salt in a saucepan. Heat until mixture reaches 120 to 130 degrees F (48 to 54 degrees C) and butter almost melts.

3 . Stage

Pour milk mixture over flour mixture. Add shredded apple, eggs, and maple flavoring. Beat with an electric mixer on medium-low speed for 30 seconds, scraping the sides of the bowl constantly. Increase speed to high and beat for 3 minutes. Stir in as much of the remaining flour with a wooden spoon as you can.

4 . Stage

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes. Shape into a ball.

5 . Stage

Place dough in a lightly greased bowl. Turn once to grease the surface. Cover; let rise in a warm place until doubled in size, about 45 minutes.

6 . Stage

Turn dough out on a lightly floured surface. Divide in half; cover and let rest for 10 minutes.

7 . Stage

Meanwhile, combine chopped apple, walnuts, brown sugar, and cinnamon for the filling.

8 . Stage

Lightly grease two 9x5-inch loaf pans. Roll 1 dough half into a 9x14-inch rectangle. Spread 1/2 of the softened butter on top; sprinkle with 1/2 of the filling. Roll each short end up towards the center. Place loaf, rolled side-up in 1 loaf pan. Repeat with remaining dough, butter, and filling.

9 . Stage

Cover loaves and let rise until almost doubled in size, about 30 minutes.

10 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

11 . Stage

Bake in the preheated oven until golden brown and bottoms sound hollow when tapped, about 30 minutes. Cover loaves loosely with foil during the last 15 minutes to prevent overbrowning, if necessary. Remove from the pans and cool on wire racks.

12 . Stage

Combine powdered sugar, maple syrup, milk, and maple flavoring to make glaze. Drizzle over cooled loaves.