1. In a large bowl or in the bowl of a stand mixer, combine the yeast and warm water. Let it rest for about 4-5 minutes so the yeast has time to proof.
2. Add the agave, salt, 2 eggs, vanilla and 4 tablespoons of olive oil. Add 1 cup of flour, then mix with a wooden spoon or with the paddle attachment until the mixture is smooth.
3. Add the remaining flour, ½ cup at a time. Continue mixing the dough until it is too stiff to stir, then turn out onto a lightly floured surface if working by hand. Knead until soft and springy, about 4 minutes. If using a stand mixer, switch to the dough hook and knead about 3 minutes until soft and springy. If the dough is sticky, dust with flour 1 tablespoon at a time – just enough to prevent it from sticking. The dough is done when it’s smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This is a slightly firm dough.
4. Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1½ to 2 hours.
5. Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface.

To assemble the bread:

1. Grease a spring-form pan with baking spray and set aside. In a medium bowl, toss the diced apple with the cinnamon and sugar.
2. After the first rise is complete, roll out the dough and assemble according to the instructions found on the King Arthur Flour website here. (See Step 5). Let the assembled bread rise until doubled in bulk, about 1 hour.
3. About 20 minutes before the second rise is over, preheat your oven to 325 degrees F.

To bake the bread:

1. Whisk together 1 egg and 1 teaspoon of water, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it.
2. Place the dough in the oven and bake for 55 minutes to 1 hour 10 minutes, or until the bread is a deep golden brown and cooked in the middle. If the bread browns too quickly, tent with aluminum foil. I tested the bread for doneness by inserting a small knife into the center of the bread and checking to see if the dough was baked through. The small, resulting hole was easily concealed with a stray diced apple from the bread topping. 😉
3. Transfer to a baking rack to cool, at least 20 minutes. Run a butter knife around the edges of the bread then either remove the spring-form sides or invert onto a large plate. Place another plate on the bottom of the bread and invert once more to have a right-side up loaf.