In a microwave-safe measuring cup or bowl, warm milk and butter in the microwave for 30-60 seconds or until the butter is melted and the temperature measures between 125-130 degrees.
In a large mixing bowl of an electric mixer, stir together 2-½ cups flour, sugar, yeast and salt.
Make a well and pour warm milk-butter mixture into dry mixture. Stir to combine.
Add whisked eggs and vanilla to dough and stir.
Knead with electric mixer for about 20 minutes to develop gluten and form a dough. If the dough looks too liquidy and feels sticky to the touch after 20 minutes, add more flour slowly, up to ¼ cup, and continue kneading for another 5-10 minutes.
Cover with towel and let rest for 10 minutes.
While dough is resting, chop apples into small cubes and stir together with brown sugar, cinnamon and nutmeg. Set aside.
Next, prepare a loaf pan by greasing with butter then lining with parchment paper. The paper will create a sling that will help you remove the bread from the pan.
When dough is finished resting, flour a cutting board and roll dough into a 8” x 18” rectangle.
Spread dough with room temperature butter.
Sprinkle cinnamon apples on top of dough and press into dough lightly.
Cut dough in half lengthwise then cut dough into 6 pieces horizontally. You should now have 12 equally-sized pieces.
Place pieces on top of one another. I like to make two piles for easier handling. Now cut these two piles in half. Place each stack into the prepared loaf pan.
Cover and let rise in a warm place with no drafts for 2-3 hours. It is done rising when the top does not spring back.
Preheat oven to 350 degrees.
Whisk one egg with 1 tablespoon of cream and brush this egg wash on top of the risen bread. Bake for 45-55 minutes, covering with aluminum foil after the first 30 minutes or when top is browned well. Test bread for doneness by inserting long skewer into center of bread. If it comes with just a few crumbs and no sticky dough, it is done.
Remove from the oven and let cool in pan for about 15 minutes. Lift out using parchment paper as handles and place on wire rack to cool completely, at least 45 minutes.
If glazing, place wire rack over cookie sheet and drizzle lightly with glaze. Allow glaze to set then place on platter and serve.
If serving without glaze, let cool for at least 45 minutes to allow bread to finish cooking and settle, then place on platter. Serve warm or room temperature.
Notes
TIPS FOR MAKING BRIOCHE LOAF BREAD
First and foremost, this brioche bread is best made with an electric stand mixer. The dough is kneaded for at least 20 minutes due to the high butter content. I would not advise doing it by hand.
Measure flour correctly to ensure the correct amount is added. Scoop the flour into a measuring cup and level off with the back of a knife.
When heating the milk-butter mixture, make sure to use an instant-read thermometer. The temperature should be between 125-130 degrees so as not to kill the yeast.
The dough will appear very wet and sticky when first kneading. Continue to knead until the dough comes together and flaps against the side of the bowl, anywhere from 20 minutes to 30 minutes. It will be soft and pliable and slightly tacky (not sticky). If it sticks to your fingers, add a little more flour and mix well. Don't worry, this dough can not be overworked!
When making the stacks of apple-covered dough, pile loosely. Do not push them together.
Make this load in a 9x5-inch loaf pan to allow enough room for the dough to rise and not overflow the pan.
Let this pull-apart bread cool for at least 45 minutes before slicing. As it cools it will continue to cook and settle.