Cranberry Apricot Bread
Source of Recipe
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List of Ingredients
CRANBERRY APRICOT BREAD
3- 1/4 -3-3/4 Cups Flour
1/3 Cup Sugar
2 tsps. Yeast
3/4 Cup Milk
1/4 Cup Butter
2 Eggs
FILLING
1 Egg
1 Tbl. Water
1 Cup Graceland dried Cranberries
1/2 Cup Apricot Jam
1/4 Cup Chopped Walnuts
1 Tbl. Brown Sugar
1/4 tsp. Cinnamon
1/8 tsp. Nutmeg
Combine 2 Cups flour, sugar and yeast in a medium mixing bowl. Combine milk and butter and heat to a temperature of 120-130 degrees. Add to dry ingredients, mixing thoroughly. Add eggs; mix well. Add enough of remaining flour to make a soft dough that is not sticky when handled. Lightly grease a medium mixing bowl. Place dough in bowl and roll around so that it is lightly covered with grease. Place bowl with dough in a warm place until it has doubled in size. Meanwhile, combine egg and water in a small mixing bowl; set aside. Combine fill ingredients in a medium saucepan. Cook on low heat until jam has melted, stirring occasionally. Preheat oven to 350 degrees. Punch down dough and place on a floured surface. Roll into a 13x11 inch rectangle. Cut into 3 --11x4 inch strips. Spread about 1/3 cup filling on each strip, leaving 1/4" all around. Brush egg mixture on edges. Fold strips over lengthwise, pressing to seal edges. Place seam side down on greased cookie sheet. Repeat with other 2 strips. Braid the 3 strips. Press ends together to seal, tucking underneath braid. Brush with egg mixture. Cover and let rise in a warm place until double in size. Bake for 30 minutes or until golden brown. YIELD: 1 LOAF
Recipe
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