Here's what I did. I would suggest cutting through the middle to make sure it's cooked all the way through. If not just pop the two halves back in the loaf and cook longer.
Bread swirled with fruit, cheese and nuts.
Bread:
¾ cup cottage cheese
1 egg
½ sourdough starter
¼ to ½ water (just add water until you get the consistency you want.)
2 tablespoons honey
16 ounce whole wheat flour
¼ cup powdered milk
1 ½ tsp salt
Knead only long enough to mix ingredients and any adjustments of flour or water.
Leave out for 2 hours, then put in refrigerator for 4 days.
Pull out and let warm up for an hour. Knead in:
2 tsp baking soda
2 tsp baking powder
Add flour or water as needed to get a good consistency.
Filling:
½ cup butter (2 tablespoons of this are for the glaze)
8 oz sharp cheddar
2 cups apples peeled and chopped
1 cup pecans chopped
½ cup sugar
Roll out dough into a rectangle and brush both sides with butter.
Grease a 9x5 loaf pan. Spread filling over surface of the bread, roll it up carefully, and tuck the ends down into the pan. You will need a scraper or something similar to help you roll the dough.
Let rise for 2 hours.
Cook and 325 degrees for 1 hour and 20 minutes. Part way thru you will want to put foil over the top so it doesn’t brown too much.
Glaze:
1/3 cup sugar
1 tablespoon water
1 ½ tablespoon lemon juice
2 tablespoon butter
½ tsp cinnamon
Mix and spread over top of warm bread, or keep separate and brush on each slice separately—less messy that way.
