Apple Butter Swirl Bread

Ingredients

• 1 cup warm water
• 2 tablespoons honey
• 2 1/4 teaspoons instant yeast
• 13 1/2 ounces bread flour
• 1 1/2 teaspoons salt
• 4 tablespoons unsalted butter at room temperature
• 1/2 cup apple butter

Directions

1. In the bowl of a stand mixer, stir together the water, honey and yeast, then leave it alone until the mixture turns foamy, about 10 minutes. Add the bread flour and knead with the dough hook until the dough becomes smooth and stretchy. It may look a little firm, but the butter will soften it, so skip the extra water. Add the salt and butter, and keep kneading until both are fully worked into the dough. Take the dough out of the bowl, shape it into a ball, add a drizzle of olive oil, and put it back in the bowl. Turn the dough so it is coated all over, then cover the bowl with plastic wrap. Let it rise until doubled, about an hour.
2. Move an oven rack to the center and heat the oven to 325 degrees F. Coat an 8-inch loaf pan with baking spray, then dust the bottom with a little cornmeal. Once the dough has risen, lightly flour your work surface and turn the dough out onto it. Gently stretch it into an 8- by 16-inch rectangle, being careful not to press out too much air. Spread the apple butter over the dough, leaving a 1-inch strip bare at one short end. Roll the dough up like a jelly roll, working toward the uncovered edge. Pinch the seam and the ends closed, then set the loaf in the pan with the seam underneath.
3. Cover the loaf pan with plastic wrap and let the dough rise again until doubled, about 30 minutes. Once risen, cut a slash across the top and bake at 325 degrees until the crust is well browned and the loaf sounds hollow when you tap the bottom, about 35 minutes. Take the bread out of the pan and cool it fully on a rack before slicing.