Cherry Apricot Tea Bread Recipe
Ingredients
| Dried apricots package | 1 , chopped (FILLING:) | |
| Boiling water | 2 Cup (16 tbs) (FILLING:) | |
| 1 jar (16 ounces) maraschino cherries, drained and chopped | ||
| Active dry yeast | 2 (BREAD:) | |
| Warm water | 1/2 Cup (16 tbs) (BREAD:) | |
| Sour cream | 2 Cup (16 tbs) (BREAD:) | |
| Sugar | 1/3 Cup (16 tbs) (BREAD:) | |
| Salt | 1/2 Teaspoon (BREAD:) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted (BREAD:) | |
| Eggs | 2 (BREAD:) | |
| All purpose flour | 1/2 Cup (16 tbs) (BREAD:) | |
| Confectioner’s sugar | 1 Cup (16 tbs) (GLAZE:) | |
| Milk | 1 Tablespoon (GLAZE:) | |
Directions
In a small bowl, combine apricots and water; let stand for 1 hour.
Drain.
Add cherries; set aside.
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes.
Add sour cream, sugar, salt, butter, eggs and 2 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into thirds.
On a floured board, roll each third into a 15-in.x 6-in.rectangle.
Place each on a greased baking sheet.
Spoon a third of the filling down the center of each rectangle.
On each long side, cut 1-in.-wide strips 2 in.into the center.
Starting at one end, fold alternating strips at an angle across filling.
Seal end.
Cover and let rise until almost doubled, about 30 minutes.
Bake at 375° for 15-20 minutes or until golden brown.
Cover with foil if browning too fast.
Cool.
Combine sugar and milk; drizzle over bread.
Garnish with cherries and apricots if desired
Drain.
Add cherries; set aside.
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes.
Add sour cream, sugar, salt, butter, eggs and 2 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into thirds.
On a floured board, roll each third into a 15-in.x 6-in.rectangle.
Place each on a greased baking sheet.
Spoon a third of the filling down the center of each rectangle.
On each long side, cut 1-in.-wide strips 2 in.into the center.
Starting at one end, fold alternating strips at an angle across filling.
Seal end.
Cover and let rise until almost doubled, about 30 minutes.
Bake at 375° for 15-20 minutes or until golden brown.
Cover with foil if browning too fast.
Cool.
Combine sugar and milk; drizzle over bread.
Garnish with cherries and apricots if desired
Chef
