1. In a small bowl, measure warm water (110*-120*F) then mix in yeast. Cover with a towel and allow to sit for 5-10 minutes or until bubbly. (This temperature is critical. Cold water will not activate the yeast and hot water could kill it).

2. While yeast is sitting, use a large bowl to mix together bread flour, sugar, salt, ground cloves, cinnamon, vanilla extract and olive oil.

3. Pour the yeast mixture into the large flour bowl and begin to mix. The dough should come together and begin to look shaggy and feel sticky.

4. In a clean bowl, coat the inside with olive oil. Transfer the dough to the clean bowl and pour 1-2tbsp of olive oil over the top. Massage oil in. (The oil will keep the dough from developing a crusty exterior).

5. Cover the bowl tightly with plastic wrap or a tea towel. (I prefer tea towels as they help to insulate the warm dough).

6. Allow the dough to rise for 3-4 hours or until doubled in size. (You do not need to do any stretch and folds but you can do it every 30 minutes, if you would like to build extra tension in the dough).

7. Take out a 9x9inch pan and grease it with butter or olive oil.

8. Uncover dough and place in the pan. Dimple the bread, pressing all of the way down to the metal.

9. Pre-Heat oven to 425*F and ensure lower rack is open.

10. In a separate container, melt butter. Then mix in honey, freshly diced apples, cinnamon, ground cloves, vanilla extract and brown sugar.

10. Brush the honey mixture onto the dough and dimple again to ensure mixture runs all the way through the dough. If necessary, allow dough to re-rise for 30 minutes to 1 hour. (Do not leave dough on the oven while it's hot, it could start to cook!)

11. Once risen, place bread on the lower rack in the oven. Cook for 25-30 minutes or until golden.

12. Allow 20 minutes to cool before serving.

13. (Optional): Sprinkle with powdered sugar or drizzle with warm caramel sauce.