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Cherry Apricot Tea Bread

Country.Chef's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Eggs 2
  All purpose flour 7 Cup (112 tbs)
  Confectioners sugar 1 Cup (16 tbs)
  Milk 1 Tablespoon
Directions

In a small bowl, combine apricots and water; let stand for 1 hour.
Drain.
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.
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

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cherry

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