Step 1: In a large bowl, combine warm milk and 1 teaspoon granulated sugar. Sprinkle yeast over the top and let it sit for 5-10 minutes until foamy. This confirms your yeast is active.
Step 2: Add ¼ cup granulated sugar, egg, salt, and 4 tablespoons melted butter to the yeast mixture. Whisk until well combined.
Step 3: Gradually add 3 cups of flour, one cup at a time, mixing with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. If using a stand mixer, knead on low speed for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
Step 4: Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 5: While the dough is rising, prepare the apple filling: In a medium bowl, combine the finely diced apples, ½ cup granulated sugar, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ cup brown sugar, and 1 tablespoon flour. Mix well to ensure the apples are evenly coated.
Step 6: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches. Try to keep the edges as straight as possible.
Step 7: Melt the remaining 2 tablespoons of butter and brush it evenly over the rolled-out dough, leaving a small border (about ½ inch) around the edges. This helps the filling adhere and keeps the bread moist.
Step 8: Evenly spread the apple-cinnamon filling over the buttered dough, again leaving that small border free.
Step 9: Starting from one of the long sides, carefully roll the dough into a tight log. Pinch the seam tightly to seal it. Gently tuck in the ends to create a neat loaf.
Step 10: Prepare a 9x5 inch loaf pan by lightly greasing it or lining it with parchment paper, leaving an overhang on the long sides for easy removal. Carefully transfer the rolled dough log into the prepared loaf pan, seam-side down.
Step 11: Cover the loaf pan with plastic wrap or a clean kitchen towel and let it rise again in a warm place for another 30-45 minutes, or until it has noticeably puffed up and looks light and airy.
Step 12: Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
Step 13: Bake the bread for 35-40 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can lightly tent it with aluminum foil.
Step 14: Once baked, remove the loaf pan from the oven and let the bread cool in the pan for 10-15 minutes. Then, using the parchment paper overhang or a knife around the edges, carefully remove the bread from the pan and transfer it to a wire rack to cool completely before slicing. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage. For best freshness, consider storing slices in Basics Glass Food Storage containers.