In a large bowl of the bowl of a stand mixer fitted with a kneading hook, combine 2 cups of the flour, the salt, sugar and instant yeast. Mix to combine. Add the lukewarm water, milk and melted butter or oil. Mix to combine. Begin adding the remaining flour, 1/4 cup at a time, until you have a soft and smooth dough that is moist, but not tacky. Remove dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, 45-60 minutes.

Remove dough to a floured surface. Roll in to a rectangle, approximately 12 inches wide by 18 inches long. (*Note: If you shredded apples are really moist, spread onto some paper towel and top with more paper towel to blot up excess moisture, before putting on the dough). Spread the shredded apples over surface, in a single layer, leaving a 1-inch margin on the longest sides (apple should cover dough well in a single layer. You may need to add a bit more). Top with shredded cheese. Starting with the long sides, roll the dough jelly-roll style (the best technique here is to lift gently and flop forward), until you reach the end. Pinch seams and ends together.

Using a sharp knife, cut down the centre of the roll from one end to the other. Carefully place the two pieces side by side, with the cut side facing up. Pinch together the two pieces of dough at one end. Proceed to braid the two pieces together, by lifting on piece over the other and then repeating a couple of times. Pinch together the other end.

Grease a 9×5-inch loaf pan. Using a spatula or a bench scraper, carefully lift the braided dough in to the pan. Spray a piece of plastic wrap with cooking spray and place over top of pan. Allow to rise until dough has risen about an inch above the pan in the centre.

Allow bread to cool completely before slicing.