Yield: 1 loaf
Measure | Ingredient |
---|---|
1 pack | Yeast |
¼ cup | Warm Water |
2 \N | 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 \N | Egg White |
1 teaspoon | Water |
2 tablespoons | Almonds; sliced |
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