Cover snipped apples with boiling water and let stand 10 minutes. Drain well; pat apples dry with paper towels and set aside.
In a large mixing bowl combine flour, sugar, baking powder, and salt. In a medium bowl combine the whole egg, egg yolk, milk, and oil; add to flour mixture, stirring just until moistened. Gently fold in the apples and cheese. Divide batter evenly among four greased 4x3-1/2-inch glazed ceramic baking pots, three greased 7-1/2x3-1/2x2-inch loaf pans, or seven 4-1/2x2-1/2x1-1/2-inch individual loaf pans.
Bake in a 350 degree F oven about 45 minutes for pots, about 40 minutes for 7-1/2-inch loaves, about 35 minutes for 4-1/2-inch loaves, or until a toothpick inserted in the center of a loaf comes out clean. Cool 10 minutes. Remove from pots or pans and cool thoroughly on a wire rack. Wrap loaves individually in plastic wrap and store in the refrigerator up to 1 week. Slice loaves and reheat or toast slices before serving. Makes 3 to 7 loaves (15 servings).