Apricot Braid - Breadman BK1065SQ Instruction Manual

APRICOT BRAID (2-LB.)
INGREDIENTS
¾ cup water (80°F – 90°F)
¼ cup apricot nectar
2 large eggs, at room temperature
2 Tbsp. sugar
2 Tbsp. unsalted butter or margarine, cut in pieces
2 tsp. salt
4 cups bread flour
2 tsp. active dry or bread machine yeast
1 cup dried apricots, chopped
½ cup toasted skinned hazelnuts, chopped
½ tsp ground cinnamon
1 Tbsp. honey
1. Measure first 8 ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
3. Select DOUGH. Press the START/STOP button.
4. The complete signal will sound when dough is ready.
5. Meanwhile in bowl, combine apricots, hazelnuts, cinnamon and honey.
Cover and set aside.
6. Using pot holders remove bread pan from baking chamber and place
dough on lightly floured surface.
7. Invert large mixing bowl over dough and let rest for 10 minutes
8. Divide dough into 3 equal pieces. On a lightly floured board, roll out
each piece into a 6 x 14 inch rectangle. Spread
one long side of rectangle. Roll up jellyroll fashion and pres edges to
seal. Repeat with remaining 2 pieces of dough. Place ropes together on
lightly greased baking sheet. Braid ropes loosely. Tuck ends under braid
to seal.
9. Cover and let rise in warm place until doubled in size (about
40 minutes). Bake in preheated oven at 375ºF about 25 minutes
or until golden.
10. Place on a wire rack and allow to cool.
MAKES ONE, 2-LB. LOAF
Tip: If desired, combine ¾ cup confectioners' sugar and enough apricot
nectar to make a smooth consistency. Drizzle over cooled bread.
1 /3 apricot mixture down
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