Apricot-filled coffee bread
1 loaf
Ingredients
| Quantity | 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 |
Directions
BREAD
FILLING
TOPPING
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