Carmel Apple Bread

For Dough:

In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120° to 130° F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 20 X 12-inch rectangle; spread evenly with Apple Cinnamon Filling (see below).

Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; join ends together to form a ring. Place, seam side down, on greased baking sheet. Cut 2/3 through ring at 1-inch intervals. Twist each section sideways to expose filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Preheat oven to 350° F. Bake for 25 to 30 minutes or until done. Remove from sheet; cool slightly on wire rack. Drizzle with caramel topping; serve warm.

For Apple Cinnamon Filling:

Combine apples, flour, brown sugar, butter and corn syrup in a saucepan. Bring to a boil over medium-high heat. Cook 3 minutes, stirring constantly. Reduce heat to medium-low; cook 10 minutes, stirring constantly, until thick. Stir in cinnamon. Cool completely.