Ingredients:

2 packages active dry yeast
1/2 cup warm water
1 cup warm milk
1/4 cup butter, softened
1/4 cup sugar
1 teaspoon salt
4 1/2 to 5 cups flour
1 egg
1 1/2 cups diced, peeled apple slices
1/2 cup sugar plus 4 teaspoons cinnamon, mixed together

Procedure:

Sprinkle yeast over water in large bowl. Let stand until soft (about 5 minutes).

Add milk, butter, sugar and salt; stir until butter melts.
Add 3 cups of the flour. Mix to blend, then beat until smooth and elastic (about 5 minutes). Beat in egg. Stir in 1 cup more of the flour to make a soft dough. Turn dough out on a board coated with some of the remaining 1/2 to 1 cup flour. Knead until dough is smooth and springy (15 to 20 minutes). Transfer dough to a greased bowl. Cover and let rise in a warm place until doubled (about 1 hour).

Punch dough down. Divide into two parts. On floured surface,
roll one part into rectangle, 18 by 9 inches. Sprinkle with
half the diced apple and half the sugar mixture; knead apples and sugar into dough with knuckles.

Form loaf: Roll up dough from short side; press ends to seal
and fold ends under. Place seam side down in greased 8 or 9 inch loaf pan. Repeat for second loaf. Let rise until dough
reaches top of pans, 30 to 45 minutes, until well browned.

You may like to garnish with icing or sugar glaze. Also good
without.