Cherry Apricot Tea Bread
|Dried apricots||8 Ounce, chopped (1 Package)|
|Boiling water||2 Cup (32 tbs)|
|Maraschino cherries||16 Ounce, drained and chopped (1 Jar)|
|Active dry yeast||1⁄2 Ounce (Two 0.25 Ounce Packages)|
|Warm water||1⁄2 Cup (8 tbs) (110° To 115°)|
|Sour cream||16 Ounce (2 Cups)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||7 Cup (112 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
In a small bowl, combine apricots and water; let stand for 1 hour.
Add cherries; set aside.
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes.
Add 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 board; 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 board, roll each third into a 15-in.x 6-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.
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.
Combine sugar and milk; drizzle over bread.
Garnish with cherries and apricots if desired