View Recipe

My Store: Store Details (change)

Almond-Apricot Bread

DIRECTIONS

In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast. Set flour mixture aside.
In a medium saucepan heat and stir the milk, the 1/4 cup sugar, butter, and salt just until warm (120° to 130°) and butter almost melts. Add milk mixture to flour mixture. Then add the 2 whole eggs and the egg yolk (reserve and chill egg white). Beat with an electric mixer on low to medium speed 30 seconds, scraping sides 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.
Turn the 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).
For filling, in a small saucepan heat apricot preserves just until melted. Remove the saucepan from heat and stir in the almonds, apricots, the 3 tablespoons sugar, the egg white, and lemon juice; set aside.
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes.
Lightly grease 2 baking sheets. In a small mixing bowl, using a fork, beat the 1 whole egg and water. Set baking sheets and egg mixture aside.
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.
To shape the bread, place 3 filled ropes, seam sides down, 1 inch apart on one of the prepared baking sheets. Starting in the middle, loosely braid the ropes by bringing left rope underneath center rope; lay it down. Bring right rope under new center rope; lay it down. Repeat to end. On the other end, braid by bringing outside rope alternately over center rope to the center. Press ends together to seal. Tuck ends under. Braid the remaining 3 ropes on the second baking sheet. Cover and let rise in a warm place until nearly double (45 to 60 minutes).
Brush loaves with some more of the egg mixture. Bake in a 350° oven about 30 minutes or until bread sounds hollow when you tap the top with your fingers (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Remove from baking sheets and cool on wire rack Place loaves in an airtight container bag and store at room temperature (in the refrigerator for up to 3 days.