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QUICK BREAD: Cheery Apricot Tea Bread




Source of Recipe


TOH Holiday Recipe Edition


List of Ingredients




FILLING
1 8 oz pkg dried apricots, chopped
2 cups boiling water
1 16 oz jar maraschino cherries, drained and chopped
BREAD
2 1/4 oz pkgs active dry yeast
1/2 cup warm water, 110-115 degrees
2 cups sour cream
1/3 cup sugar
1/4 cup butter or margarine, melted
1 1/2 teaspoons salt
2 eggs
7 cups flour
GLAZE
1 cup confectioners sugar
1 tablespoon milk
additional cherries and apricots, optional

Recipe



In a small bowl, combine apricots and water, let stand for 1 hour. Drain Add cherries, set aside. In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sour cream, sugar, butter, salt, eggs and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into thirds. On a floured surface, roll each third into a 15-x-6-in rectangle. Place each on a greased baking sheet. Spoon a third of the filling down the center of each rectangle. On each long side, cut 1-in wide strips 2-in. into the center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise until almost doubled, about 30 minutes. Bake at 375 degrees for 15-20 minutes or until golden brown. Cover with foil if browning too fast. Cool. Combine sugar and milk; drizzle over bread. Garnish with cherries and apricots if desired. Makes 3 loaves.