Flour a work surface to knead the dough. See recipe notes for a tip.

Grease a mixing bowl with butter. Set aside.

Sift the flour and salt into into a large shallow mixing bowl. Form a well in the center of the dough. Set aside.

In a small saucepan, add the milk, water, butter, and sugar. Over low heat, stir until the butter has melted and the sugar has dissolved. Turn off the heat immediately and let the mixture cool until it is just warm to tough. Sprinkle the yeast over the warm milk mixture and give it a stir. Cover for 15 minutes or until it becomes foamy. Stir in the two beaten eggs.

Pour the apple bread milk liquid into the sifted flour. Then, with clean hands, pull the flour into the milk mixture until the flour is wet. Begin folding the dough until the dough is soft and pliable and no longer sticks to your hands or the bowl. It should take 8 to 10 minutes.

Form the dough into a ball tucking under the bottom. Place into the prepared bowl and cover for 1 +/- hour/s at room temperature with plastic wrap or a clean dish towel until the dough rises.

Use a fork to combine the softened butter and the vanilla in a small bowl.

Mix the cinnamon, cardamom and brown sugar in a bowl.

Peel, core, and dice the apples. Coat them in the lemon juice.

PREP THE OVEN, Pans, and Work Surface

Preheat the oven to 350°F.

Grease 2 - 9X5 loaf pans with parchment wings and baking spray.

Lightly flour a work surface. (See recipe notes for easy clean up tip.)

Preheat the oven to 350°F.

Turn the "Pull Apart Apple Bread" onto the prepared work surface. VERY GENTLY (Avoid pressing too hard.) roll or press out the dough into a 20x12 inch rectangle.

Gently brush the dough with the softened vanilla butter. Scatter on the dices apples. Sprinkle on the cinnamon mixture evenly.

Turn the cinnamon apple dough horizontally. Using a sharp knife, make 4 cuts across the dough vertically.

Start with any cut rectangular section. Fold both ends to the center, lift and place on top of another vertical piece of dough. Unfold the ends and press around the edges gently to line the pieces of dough up. Repeat with the other two rectangles building a pile of 4 rectangles.

Turn the dough and carefully cut into 8 small rectangles.

Place 4 dough apple cinnamon bread rectangles layed side up in the prepared loaf pans. Slightly pull the rows apart to reach both ends of the pan. Cover both pans and let rise for another 30 minutes in a warm dry place.

Bake uncovered for 25 to 30 minutes or until golden brown. Remove from the oven and let cool for 10 minutes. Lift from the pans and place onto a pretty plates to finish cooling.

Whisk together the cinnamon and the powdered sugar. Add the vanilla and the milk and stir until smooth.