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.