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Apple Ladder Loaf

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/3 cup sugar
4 eggs
1 teaspoon salt
4-1/2 to 4-3/4 cups all-purpose flour
FILLING:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
4 cups thinly sliced peeled tart apples
1/4 cup butter, softened
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons orange juice
1/4 teaspoon vanilla extract

Printed from tasteofhome.com Jul 24, 2008

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Apple Ladder Loaf cont.

In a large mixing bowl, dissolve yeast in water. Add the milk, butter, sugar,
salt, eggs and 2 cups flour. Beat on low speed for 3 minutes. Stir in enough
remaining flour to form a soft dough. Turn onto a lightly floured surface;
knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl,
turning once to grease top. Cover and refrigerate for 1-2 hours; punch dough
down. Cover and refrigerate overnight. Punch dough down. Turn onto a lightly
floured surface; divide in half. Roll each half into a 12-in. x 9-in. rectangle.
Place each on a greased baking sheet. Spread with butter. For filling, combine
the brown sugar, flour, cinnamon, nutmeg and allspice in a large bowl;add apples
and toss to coat. Spread filling down center third of each rectangle. On each
long side, cut 1-in. wide strips about 3 in. into center. Starting at one end,
fold alternating strips at an angle across filling; seal ends.Cover and let rise
until nearly doubled, about 45-60 minutes. Bake at 350° for 30-40 minutes
or until golden brown. Combine icing ingredients until smooth; drizzle over warm
loaves. Serve warm or at room temperature. Store in the refrigerator.

Yield: 2 loaves (10 slices each).