Apricot-filled coffee bread

Yield: 1 loaf

Measure Ingredient
1 pack Yeast
¼ cup Warm Water
2 Eggs
½ cup Sugar
½ teaspoon Salt
⅓ cup Sour Cream
⅓ cup Butter; melted and cooled
2½ cup Flour; sifted
6 ounces Dried Apricots; chopped
1 cup Water
⅓ cup Honey
⅛ teaspoon Cinnamon
1 Egg White
1 teaspoon Water
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

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