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1
Dissolve yeast in warm water in a large bowl.
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2
Add sugar, shortening, egg, salt, and half the flour; beat at low speed of an electric mixer until smooth.
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3
Stir in enough of the remaining flour to make a soft dough.
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4
Place dough in a greased bowl, turning to grease top.
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5
Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
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6
Meanwhile, make Apple Filling: Combine first 4 ingredients in a saucepan; cover and cook over medium heat 5 minutes.
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7
Remove cover, and continue to cook 10 minutes or until all liquid evaporates.
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8
Stir in almonds and vanilla.
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9
Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times.
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10
Roll dough into a 15- x 7-inch rectangle on a lightly floured surface; sprinkle apple filling evenly over dough.
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11
Roll up jellyroll fashion, starting at short side.
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12
Pinch seams and ends together.
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13
Place roll, seam side down, in a greased 9- x 5- x 3-inch loafpan.
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14
Cover and let rise in a warm place (85), free from drafts, about 40 minutes or until doubled in bulk.
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15
Bake at 350 for 50 to 55 minutes or until loaf sounds hollow when tapped.
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16
Remove from pan; cool completely on a wire rack.
