CHERRY APRICOT TEA BREAD
This recipe makes three loaves of delicious bread. My family enjoys one loaf right away, then I give one loaf to a family member or friend and freeze the other to enjoy later.-Patty Bourne, Owings, Maryland
Provided by Taste of Home
Time 1h55m
Yield 3 loaves.
Number Of Ingredients 17
Steps:
- In a small bowl, combine apricots and water; let stand for 1 hour. Drain. Add cherries; set aside. , In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the 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 surface; 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 surface, roll each third into a 15x6-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.
Nutrition Facts : Calories 177 calories, Fat 4g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 122mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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