Honey Apricot Cinnamon Braid - 7/29/04

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Honey Apricot Cinnamon Braid

3 cups (to 3 1/2 cups) all-purpose flour
1 package fast rising yeast
1 tsp ground cinnamon
1 tsp salt
1/2 cup milk
1/4 cup honey
1/4 cup water
3 Tbs butter
1 large egg
1/2 cup finely chopped dried apricots
honey for glaze

1. In large bowl, combine 2 cups flour, undissolved yeast, cinnamon and salt. Heat milk, 1/4 cup honey, water and butter until very warm (120° to 130°F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough.

2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in apricots.

3. Divide dough into 3 equal pieces; roll to 12-inch ropes. Braid ropes; pinch ends to seal. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.

4. Bake at 350 °F for 25 to 30 minutes or until done. Remove from oven; brush top of loaf with honey. Remove from sheet; cool on wire rack.

Bread Machine Variation
1. (all-size machines): Measure 3 cups all-purpose flour and other ingredients into bread machine pan as suggested by manufacturer. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour if necessary to make dough easy to handle. Shape dough and proceed as directed.

Servings: 12
Yield: 1 loaf

Source: National Honey Board