Honey apricot-cinnamon bread
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| Ingredients | Lbs. | Ozs. | Method |
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| Bread flour |
12
|
13
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Combine. Set aside. |
| Ground cinnamon |
1.75
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| Salt, kosher or sea |
3.75
|
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| 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
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Incorporate into dough. |
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| Total appr. wt. |
25
|
3
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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.
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© 2008 Penton Media Inc.
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