2 1/2 c. plus 1 tbsp. all purpose flour, divided
3/4 c. plus 3 tbsp. sugar, divided
1/4 tsp. salt
1 pkg. dry yeast
1/2 c. very warm 1% low-fat milk (120-130 degrees)
1/4 c. plus 1 tbsp. butter, melted and divided
1 egg
Vegetable cooking spray
5 c. peeled, thinly sliced Granny Smith apples (about 1 1/2 lb.)
1 1/2 tsp. lemon juice
2 tbsp. soft bread crumbs
1 tsp. ground cinnamon

Combine 1 cup flour, 3 tablespoons sugar, salt, and yeast in a large bowl; stir well. Add milk, 2 tablespoons butter and egg; beat at medium speed of an electric mixer 2 minutes or until smooth.

Stir in 1 cup plus 1 tablespoon flour to form a soft dough. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down. Spread evenly into a 15 x 10 x 1 inch jelly roll pan coated with cooking spray, using a spatula or fingers coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes. (Dough will not double in bulk.)

Toss apples and lemon juice in a large bowl. Sprinkle with 1/4 cup sugar, tossing to coat. Arrange apple slices in a single layer in 4 lengthwise rows on top of dough.

Combine remaining 1/2 cup flour, remaining 1/2 cup sugar, 3 tablespoons butter, bread crumbs and cinnamon in a bowl; stir well. Sprinkle over apples and dough. Bake at 350 degrees for 35 minutes or until lightly browned. Cut between apple slices into 4 lengthwise rows and 8 crosswise rows. Yields 16 servings.