Yield: 1 loaf
|¼ cup||Warm Water|
|⅓ cup||Sour Cream|
|⅓ cup||Butter; melted and cooled|
|2½ cup||Flour; sifted|
|6 ounces||Dried Apricots; chopped|
|2 tablespoons||Almonds; sliced|
Combine yeast and warm water. In a large bowl, combine all bread ingredients except 1 cup flour. Blend at low speed, then beat on high speed for about 3 minutes. Beat in remaining 1 cup flour with a wooden spoon. Turn out on a floured surface and knead about 10 minutes. Turn into a greased bowl; cover. Let rise until double.
Meanwhile, combine filling ingredients in a saucepan over medium-high heat. Bring to a boil and cook, covered, for about 10-15 minutes, until liquid is absorbed.
Punch dough down and roll out to a rectangle about 10 x 15". Place on a lightly greased sheet. Mark dough into 3 lengthwise sections. Spread filling in center third. With a sharp knife, cut 10 diagonal strips on each side. Overlap strips first from one side then the other.
Brush loaf with egg white mixed with water. Let rise in a warm place until almost double, about 30 minutes. Sprinkle with almonds. Bake in a preheated 350øF oven for 30 minutes.
Source: Shelby Lynne Smith of Stinson Beach, Ca Typed by Katherine Smith