"Food is an important part of a balanced diet."--Fran Lebowitz

Jeweled Apricot Bread Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Jeweled Apricot Bread, by , is from The Lyle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Lyle
Added: Tuesday, March 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. sugar
1/2 c. butter
1/2 c. milk
3/4 tsp. salt
1 (1/4 oz.) pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees F.)
3 to 4 c. all-purpose flour, divided
1 egg
2 tsp. grated lemon peel
1/2 tsp. ground nutmeg

Filling:
1/2 c. sugar
1 1/2 c. water
1 (6 oz.) pkg. dried apricots
1/2 tsp. ground nutmeg
2 Tbsp. butter, softened
1 Tbsp. butter, melted

Glaze:
1/4 c. sugar
1/4 c. sour cream (regular, light or no-fat)
2 Tbsp. butter
2 tsp. grated lemon peel

Directions:
Directions:
In 1-quart saucepan, combine 1/3 cup sugar, 1/2 cup butter, milk, and salt. Cook over medium heat, stirring occasionally, until butter is melted (6 to 8 minutes). Cool to warm (105 to 115 degrees F.).

In large mixer bowl, dissolve yeast in 1/2 cup warm water. Add butter mixture, 2 cups flour, egg, 2 teaspoons lemon peel, and 1/2 teaspoon nutmeg. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size (about 1 1/2 hours). Dough is ready if indentation remains when touched.

Filling: In 2-quart saucepan, combine 1/2 cup sugar, 1 1/2 cups water, apricots, and 1/2 teaspoon nutmeg. Cook over medium heat until mixture comes to a full boil (3 to 5 minutes). Reduce heat to low. Cook, stirring occasionally, until apricots are tender and mixture is thickened (30 to 40 minutes); set aside.

Punch down dough; let rest 10 minutes. On lightly floured surface, roll dough into 15x10 inch rectangle. Spread dough with 2 tablespoons butter and apricot mixture to within 1/2 inch of edges. Roll up jelly-roll fashion beginning with 15 inch side. Place on large greased cookie sheet. Form into circle; pinch ends to seal. With serrated knife make cuts 2/3 of the way through dough every 1 1/2 inches. Twist each section of dough, turning it on its side to form ring. Cover; let rise about 30 minutes.

Heat oven to 350 degrees F. Bake for 25 to 35 minutes or until golden brown. Remove from pan; cool on wire rack. Brush with 1 tablespoon butter.

Glaze: In 1-quart saucepan combine all glaze ingredients. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Cool 2 to 3 minutes. Pour warm glaze over bread. Store refrigerated.




Number Of Servings:
Number Of Servings:
Yield: 1 loaf, 12 servings.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

679W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!