Ingredients	Lbs.	Ozs.	Method
Bread flour	12	13	Combine. Set aside.
Ground cinnamon		1.75
Salt, kosher or sea		3.75
Milk	3	5	Heat milk until lukewarm. Add butter.
Unsalted butter, softened	1	4
Active dry yeast		3	Proof yeast in water.
Water	1	4
Water		10	Add with yeast and milk mixture to dry
Eggs, lightly beaten	1	.5	ingredients. Mix until a soft dough forms.
Honey	1	14	Work dough until elastic. Cover, and bulk
..			ferment until doubled in size. Punch down.
..			dough forms.
..
Dried apricots, finely chopped	2	8	Incorporate into dough.
Total appr. wt.	25	3

Instructions: Divide dough into 8-oz. pieces. Cover, and let rest for 30 minutes. Roll each piece into a 10-in. cylinder. Pinch together the ends of three pieces, and braid, pinching the ends together to finish. Place each loaf on a doubled sheet pan covered with parchment paper. Cover the loaves, and let rest until doubled in size, about 45 minutes. Bake at 325°F until golden brown, about 40 minutes. Brush with warmed honey and let cool.

Yields 15 1-lb. 8-oz. loaves.