|Bread flour||12||13||Combine. Set aside.|
|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||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.|
|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.