Lightly flour the top of the dough and cut about ¼ to ⅓ of the dough for a loaf, about the size of a melon. Flour surface of parchment paper, pizza peel or similar and place dough. Flour and roll out to about ¼-inch thick rectangle.
Lay apples on dough. Reserve about a tablespoon of the cinnamon mixture. Sprinkle the rest of the mixture over the apples.
Press the mixture into the dough, stretching the dough if needed.
With the long edge of the rectangle facing you, roll from the side closest to you to the end of the dough. Roll gently if needed to help seal the roll. Place the rolled end down. Pinch and shape the ends similar to a baguette end. Then fold the rolled dough like a letter.
Set the loaf fold-side down into oiled or buttered loaf pan. (Use neutral flavored oil.) Cover with plastic wrap or flour sack cloth and let rest for about a 90 minutes, or proof in oven on proofing setting about 30 minutes.
Place baking stone in middle rack and preheat oven to 375° F.
Whisk egg white and water and brush with a pastry brush over the top of the loaf. Sprinkle remaining cinnamon mix over the top of the loaf. Run a serrated knife across the center of the bread lengthwise, about 1 to 1 ½ inches from edges of bread loaf.
Bake about 45 minutes until the loaf is brown and firm.
Transfer to a wire rack and remove the loaf.
Cool, slice and serve.