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| 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.