In the bowl of a stand mixer with the dough hook attachment, mix together the flour, sugar, salt, and yeast.
With the mixer on low, slowly add butter, milk, water, vanilla, and then eggs. Turn the mixer on medium-low and knead until the dough is soft and smooth (about 2 minutes). If it seems too dry add a little water, if it seems too sticky add just a little flour, up to a 1/4 cup.
Place the dough in a lightly greased bowl, cover, and allow to rest until doubled in size, about 1 hour.
Grease an 8x5-inch loaf pan.
Gently deflate the dough and turn it out onto a lightly floured surface.
Roll the dough into a 12" x 20" rectangle.
Spread the apple butter over the entire top of the dough.
Cut the dough crosswise into six 3 1/2" x 12" strips.
Stack the strips on top of one another.
Cut the stack into six pieces, about 2" x 3 1/2" each.
Turn the pieces on edge, and place them in the loaf pan one in front of the other from one end of the pan to the other, squeezing them in tight.
Cover the pan and allow the loaf to rise for 30 to 60 minutes until it's almost doubled in size. While the loaf is rising, preheat the oven to 350°F.
Bake the loaf for 45 to 55 minutes in the center of the oven, tenting it with foil after 30 minutes. Remove the loaf from the oven, and transfer it to a rack to cool for 15 to 20 minutes before turning it out of the pan to cool completely. (The bread is done when the internal temperature is 190°F.)
As the bread is cooling, make the glaze.