Apricot Topped Coffee Bread
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Chopped walnuts||2 Tablespoon|
|Confectioners icing||2 Tablespoon|
In large mixer bowl combine 1 1/2 cups of the flour and the yeast.
Heat milk, butter, sugar, 7 tablespoon of the honey, and 1 teaspoon salt just till warm (115-120°), stirring to melt butter.
Add to dry mixture in bowl; add eggs.
Beat at low speed with electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in enough remaining flour to make a moderately stiff dough.
Knead on a floured surface till smooth.
Place in greased bowl, turning once.
Cover; let rise till double (about 1 1/4 hours).
Punch down; cover and let rest 10 minutes.
Roll dough to 14-inch circle.
Place a glass tumbler in center.
Cut dough in quarters up to the glass.
Cut each section into 5 strips in the same manner, making 20 strips.
Twist two strips together; continue around circle, making 10 twists.
Remove and reserve one twist; coil the reserved twist in center.
Coil remaining twists toward center to form daisy design.
Let rise till double (about 45 minutes).
Bake at 375° for 20 to 25 minutes.
Combine preserves, nuts, and remaining 1 tablespoon honey; spoon atop.
Glaze with Icing.