Almond-Apricot Bread
Ingredients
3 3/4 cups all-purpose flour
1 package active dry yeast
3/4 cup milk
1/4 cup sugar
1/4 cup butter or margarine
1/2 teaspoon salt
4 eggs
1 teaspoon finely shredded lemon peel
3 tablespoons apricot preserves
2/3 cup ground almonds
1/2 cup finely snipped dried apricots
3 tablespoons sugar
1/4 teaspoon lemon juice
1 tablespoon water
Directions
1 In a large mixing bowl stir together 1-1/2 cups of the flour and the
yeast. Set flour mixture aside.
2 In a medium saucepan heat and stir the milk, the 1/4 cup sugar, butter,
and salt just until warm (120 to 130 degrees) and butter almost melts. Add
milk mixture to flour mixture. Separate 1 of the eggs (reserve and chill egg
white); add 2 of the whole eggs and the egg yolk to the milk-flour mixture. Beat
with an electric mixer on low to medium speed 30 seconds, scraping side of
the bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in lemon
peel and as much of the remaining flour as you can.
3 Turn dough out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately soft dough that is smooth and
elastic (6 to 8 minutes total). Shape the dough into a ball. Place dough in a
lightly greased bowl, turning once to grease the surface of the dough. Cover and
let rise in a warm place until double (1 to 1-1/2 hours).
4 For filling, in a small saucepan heat apricot preserves just until
melted. Remove from heat and stir in the almonds, apricots, the 3 tablespoons
sugar, the reserved egg white, and lemon juice; set aside.
5 Punch dough down. Turn dough out onto a lightly floured surface Divide
dough in half. Cover and let rest for 10 minutes.
6 In a small mixing bowl use a fork to beat the remaining whole egg and
the water. Set aside.
7 Roll each half of the dough into a 12x10-inch rectangle. Cut each
rectangle into three 10x4-inch strips (6 strips total). Spread 3 tablespoons of
the apricot filling down the center of each strip. Brush edges of the
rectangles with some of the egg mixture. Fold long sides of dough over filling.
Press edges to seal.
8 To shape the bread, place 3 filled ropes, seam sides down, 1 inch apart
on a lightly greased baking sheet. Starting in the middle, loosely braid
the ropes by bringing the left rope underneath the center rope; lay it down.
Bring
the right rope under the new center rope; lay it down. Repeat to end. On the
other end, braid by bringing outside ropes alternately over center rope to the
center. Press ends together to seal. Tuck ends under. Braid the
remaining 3 ropes on another lightly greased baking sheet. Cover and let rise in
a
warm place until nearly double (45 to 60 minutes).
9 Brush loaves with some more of the egg mixture. Bake in a 350 degree F.
oven about 30 minutes or until bread sounds hollow when lightly tapped.
(If necessary, cover loosely with foil the last 15 minutes of baking to
prevent overbrowning.) Remove from baking sheets and cool on wire racks.
10 Make-ahead tip: Prepare and bake bread as directed; cool completely.
Place loaves in an airtight container or bag and store at room temperature or
in the refrigerator. Or place bread in a freezer container or bag and freeze
for up to 3 months. Before serving, thaw bread at room temperature for 2 to 3
hours.