Apples to peel, cut into small cubes, posting in Cup and immediately pour lemon juice, to apples not darkened. Stir.
150-170 g. - weight is indicated for already peeled fruit.
Sprinkle the apples 50 g brown sugar (70 g we will need it later), stir, tighten the Cup with cling film and refrigerate for three hours (can be overnight).
During this time, the apples will give the juice, and the sugar is completely dissolved.
Drain the syrup from the apples into a measuring Cup. Add milk and add warm water so as to obtain 250 ml of liquid.
Since apples can be different juiciness, the exact amount of water is not specified.
Sifted flour. Mix all the ingredients for the dough.
If you use baker maker for kneading, apples should be added five minutes before the end of the kneading process.
The dough is soft, not tight and not dense.
Put the dough in a bowl, greased with vegetable oil, tighten with cling film and put on 40-45 minutes in a warm place for the approach.
In about 45 minutes.
On work surface lightly sprinkled with flour, put the dough coming up to press down. Roll into a layer about 1.5 cm thick. Sprinkle with brown sugar (remaining 70 g).
Twist the dough layer into a loose roll. Carefully fasten the seam.
Put the roll seam down in a suitable baking dish, greased with vegetable oil. The size of my form 21x10x11 cm.
Tighten the form with cling film and put in heat for 20-25 minutes for the approach.
Bake bread in a preheated 180°C oven for 50-55 minutes. 20 minutes before the end of the baking process to cover the shape of the bread with foil (if crust get too brown).
You can cook this bread in the bread machine-the main mode, the average crust.
Cool the finished bread on the grille.