• Spray two 8x5 loaf pans with nonstick spray, and set them aside.

For the Dough:

• Dissolve the yeast in the warm milk in a large bowl. Let it sit for about 5 Minutes. 1 cup Whole Milk , 2 1/2 tsp Instant Yeast
• Add the flour, butter, sugar, eggs, and salt to the bowl and mix until well combined. Once the dough starts to come away from the edges of the bowl, knead for about 5 minutes (or mix with a dough hook) until a large ball is formed. Add in additional flour 1 TBS at a time, if needed, if the dough is too sticky. 4 cups All Purpose Flour, 1/2 cup Unsalted Butter, 1/3 cup Granulated Sugar, 2 Eggs, 1 tsp Salt
• Cover the bowl with a towel and allow to rise for 45 minutes to 1 hour, until the dough has doubled in size.

For the Apple Filling:

• Add the apples, sugar, 2 TBS of butter, and cinnamon to a small sauce pan. Stir them together and heat over medium heat. 3 cups Diced Apples, 1/2 cup Brown Sugar, 6 TBS Unsalted Butter, 1 TBS Ground Cinnamon,
• In another small bowl, whisk together the lemon juice, and cornstarch. Pour the cornstarch slurry over the apple mixture, and stir it into the mixture. Bring the mixture to a boil, then lower the heat to a simmer. Cook for 5 to 8 minutes, stirring often, until the sauce is thickened, and the apples are slightly softened. Set it aside until needed. 1 TBS Fresh Lemon Juice, 1/2 TBS Cornstarch
• Lightly flour the counter top and roll the dough out until it is approximately 16x20 inches, and 1/4 inch thick.
• Spread the butter over the top of the rolled out dough. Sprinkle the apple mixture evenly over the top of the dough.
• Cut the dough into 2.5-3inch squares, stack a few at a time and place them sideways into the prepared loaf pans. Put half of the dough pieces in each pan. If any apple pieces have fallen off, stick them in between layers of dough.
• Cover the bread loaves with a loose towel. Preheat the oven to 350 degrees Fahrenheit. Let the loaves rise for about 30 minutes until puffy.
• Bake the loaves for 45 to 55 minutes, until the tops are golden and the bread is cooked through. Check at 30 minutes, if the top starts to turn to dark, loosely tent it with foil.
• Remove the bread from the oven and let it cool for 15 to 20 minutes. Remove them from the pan and place them on a cooling rack.

For the Vanilla Icing:

• Add the powdered sugar, milk, vanilla and salt to a medium bowl and whisk them together until you have a pourable consistency. 1 1/2 cups powdered sugar, 3 TBS Whole Milk , 1 tsp Vanilla Extract, 1/8 tsp Salt
• Drizzle the icing evenly over the top of the bread, letting it seep into the cracks.
• Let the bread cool completely, or enjoy warm!