Bella Viva Apricot Braid Bread

Print Page

ingredients:

• 5½ to 6½ cup unsifted flour
• ¾ cup sugar
• 1 tsp. salt
• 3 pkg. active dry yeast
• ½ cup butter
• 1 cup very warm water
• 3 eggs, at room temperature

Prepare apricot filling and crumb topping and set aside.

APRICOT FILLING: Combine 2 ¼ cups (11 oz. package) dried apricots and 1½ cups water in saucepan. Bring to boil; cook until liquid is absorbed and apricots are tender, about 20 minutes. Mash. Stir in 1½ cups firmly packed brown sugar

CRUMB TOPPING: Combine ½ cup unsifted flour, 3 tablespoons flour, ¾ teaspoon cinnamon. Mix in 3 tablespoons butter until crumbly.

In large bowl, mix 1¼ cups flour, sugar, salt and undissolved yeast. Add butter, gradually add tap water to dry ingredients; beat 2 minutes at medium speed of electric mixer. Add eggs and ¼ cup flour. Beat at high speed 2 minutes. Stir in additional flour to make soft dough; turn out on floured surface. Knead until smooth and elastic, 8-10 minutes.

Divide into 3 equal pieces. Roll one piece into 7x12 inch rectangle. Cut 1-inch wide strips along both sides. Fill center strip with ⅓ of filling, braid outside 2 strips back over center. Sprinkle with topping. You can freeze for later, or let rise (1 ½ hours) and bake at 375 °F for 25 minutes.