Title: Cinnamon Apple Swirl Bread
Categories: Bread machi, Bread maili
Yield: 1 Servings

2 1/4 c Flour
1 ts Salt
2 tb Brown Sugar
2 tb Butter
1 tb Dry Milk; Optional
1 ts Cinnamon
1 c Water; or milk
1 1/2 ts Active dry yeast
Filling:
1 Apple; peeled, cored, and
Chopped into 1/4" dice
3 tb Brown Sugar
1 ts Cinnamon
1 tb Flour
1/4 ts Nutmeg; optional

You can go one of two ways here: Either use the "Dough" setting, and roll
up the dough with the filling, then bake in a conventional manner, or add
some chopped apple at the beep. The first way looks better, the second way
is easier.

Filling: Mix all the dry stuff together, then toss over the chopped apple.
Roll out the dough into a rectangle, then spread the mixture evenly over
the rectangle. Roll the dough along the short edge, like a jelly roll.

Place in a greased loaf pan, let rise until doubled, about 45 minutes, then
bake in a 350F degree oven for about 40 minutes, until the loaf is nice and
brown, and sounds hollow when tapped.

Let cool on a rack, devour.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Kathy Nicklas-Varraso