Apple Pie Sourdough Bread in 70 Minutes

Instructions:

1. In a small saucepan over medium heat, combine the diced apples, brown sugar, cinnamon, and lemon juice.
2. Simmer for 5–8 minutes until apples are tender. Stir in a cornstarch slurry (cornstarch mixed with a teaspoon of water) and cook for 1 more minute until the mixture is glossy and thick.
3. Transfer the apple filling to a bowl and let it cool completely.
4. In a mixer or bowl, whisk together the warm milk, sourdough starter, melted butter, sugar, and egg until smooth.
5. Stir in the bread flour, salt, and cinnamon.
6. Knead on low speed for 8–10 minutes (or by hand for 12) until the dough passes the windowpane test.
7. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 4–6 hours, or until doubled in size.
8. Gently press the air out of the risen dough on a floured surface.
9. Roll the dough into a rectangle (approx. 12x8 inches). Spread the cooled apple filling evenly across the surface, leaving a small border.
10. Roll the dough tightly into a log and place it seam-side down into a prepared 9x5 inch loaf pan.
11. Let the loaf rise for the final proof before baking.
12. Bake for 40 minutes. Once cooled, whisk together powdered sugar, heavy cream, vanilla, and salt to create a glaze and drizzle over the loaf.