Mix all the dry ingredients (bread flour, instant yeast, salt) in the bowl of the stand mixer.

Add the Greek yogurt and applesauce to the dry ingredients.

Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined. Add 1 Tbsp of water.

Continue to knead for about 7 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.

Remove the finished dough from the mixer bowl and place in a lightly greased bowl. Cover and let rise until doubled, about 60-90 minutes.

Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal sized pieces.

Use a small rolling pin to flatten each piece into a 6 x 9 inch rectangle, and fold into thirds. Starting from the long side, roll the dough tightly into a cylinder. Pinch the ends to seal. Repeat with the other 3 pieces and place in a well-oiled bread pan.

Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350°F (180°C).

Optional: Brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup.

Bake the bread for 15 minutes, then cover/tent with aluminum foil to prevent over-browning and bake an additional 15 minutes, or until the interior of the bread reaches 190°F.

Take the bread out of the oven, turn it out on a rack, and cool slightly before slicing.