Apple Pull Apart Bread

• Make the dough.
• In a small saucepan, add butter, milk, water and sugar. Cook over low heat until butter melts and the milk is warm to the touch. If it gets too hot, let it cool before continuing.
• In a large mixing bowl, add the flour. Make a well in the center of the flour and pour the warm milk into the center.
• Sprinkle the yeast over the milk mixture. Let sit for about 5 minutes to allow the yeast to begin to activate.
• Add the beaten eggs to the milk mixture and begin mixing.
• Continue mixing in the flour gradually until it is all incorporated. After a soft dough is formed, cover the bowl with a towel and set aside to rise at room temperature for 1 hour.
• Generously flour a work surface and transfer risen dough to work surface. Lightly flour the top of the dough and roll out into a 18" x 20" rectangle, making sure dough isn't sticking as you roll.
• In a small bowl, beat together the butter and vanilla paste. Spread over the surface of the dough, all the way to the edges.
• Sprinkle the apples and pecans over the top of the butter mixture and lightly press into the dough.
• Sprinkle the sugar and cinnamon over the top.
• Cut the dough into 5 long strips and then cut the strips into squares.
• Stack the squares on top of each other.
• In a loaf pan that has been lined with parchment and buttered, place the stacked squares on their side and fill the pan.
• Set aside to rise again for about 30 minutes.
• Bake in a 350 degree oven for 30-35 minutes or until bread is golden brown.
• Let cool for about 10 minutes, then remove from pan and let cool on a wire rack.

Make the Glaze

• In a small mixing bowl, combine the powdered sugar, salt and apple cider and whisk until smooth. Pour over the loaf. Save any extra for dipping the bread in when serving.