Apple Swirl Bread

1 pkg. yeast
1 cup warm water
2 Tbl. sugar
2 Tbl. shortening
1 egg
3/4 tsp. salt
3 to 3 1/2 cups flour, divided

Apple filling:
2 cups finely chopped, peeled apple
1/4 cup plus 2 Tbl. firmly packed brown sugar
1 Tbl. water
1/2 tsp. cinnamon
1/4 cup chopped almonds, toasted
1/4 tsp. vanilla

Dissolve yeast in warm water in a large mixing bowl. Add sugar, shortening, egg, salt, and 1 1/2 cups flour. Beat at low speed until smooth. Stir in enough of the remaining flour to make a soft dough.

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place for one hour or until dough doubles in bulk.

Combine apple, brown sugar, water, and cinnamon in a saucepan. Cover and cook over medium heat for five minutes. Remove cover and continue to cook for ten minutes or until all liquid evaporates. Stir in almonds and vanilla.

Punch dough down; turn out onto a lightly floured surface and knead four or five times. Roll dough into a 15" x 7" rectangle. Spread apple filling over dough. Roll up jellyroll fashion, starting at a short side. Pinch seams and ends together. Place roll, seam side down, in a greased 9" x 5" loaf pan.

Cover and let rise in a warm place for about 40 minutes or until doubled in bulk. Bake at 350 degrees for 50 to 55 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on wire rack.

1 loaf

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