Use & Care Manual

65
APRICOT BRAID
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 fl our
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 fi rst 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 button.
4. The complete signal will sound when dough is done.
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 fl oured surface.
7. Invert large mixing bowl over dough and let rest for 10 minutes
8. Divide dough into 3 equal pieces. On a lightly fl oured board, roll
out each piece into a 6 x 14 inch rectangle. Spread
1
/
3
apricot
mixture down one long side of rectangle. Roll up jellyroll fashion
and press 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 LARGE LOAF
Tip: If desired, combine ¾ cup confectioners’ sugar and enough
apricot nectar to make a smooth consistency. Drizzle over
cooled bread.
DOUGH
DOUGH