Apricot Cherry Breakfast Bread
This Apricot Cherry Breakfast Bread is a sweet, light, tender bread studded with dried apricots and tart cherries. Serve it for breakfast slathered with your favorite jam.
Yield: 1 loaf
For the dough
  • 3½ cups bread flour
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • 2 Tbsp sugar
  • 2 tsp salt
  • 1 cup water, 120°F
  • 2 Tbsp vegetable oil
  • 2 eggs (room temperature)
  • 2 Tbsp dried apricots, diced
  • 2 Tbsp dried cherries, diced
For the egg wash:
  • 1 egg
  • 1 Tbsp of water
For the topping:
  • 1 Tbsp pearl sugar
  1. In the bowl of a stand mixer, combine 2½ cups flour, yeast, sugar, and salt. Add warm water
  2. and oil to flour mixture. Add eggs; beat 1 minute at medium speed. Switch to the dough hook
  3. and gradually mix in remaining flour to make a smooth dough, add more or less flour as
  4. necessary. Add dried fruit. Knead for 5 minutes until smooth and elastic.
  5. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles in
  6. size and tests ripe.
  7. Punch down dough. Turn dough onto lightly floured surface. Pat into a 12x6-inch rectangle. Cut into two 3x12-inch piece. Shape each piece into a rope. Twist the ropes together. Place on a greased cookie sheet. Cover; let rise until indentation remains after touching.
  8. Create egg wash by beating together 1 egg and water. Coat the top of the loaf with egg wash
  9. and sprinkle with pearl sugar.
  10. Bake in preheated 400°F oven 15 to 20 minutes. Cool completely before serving.
  11. Recipe created by Barbara Bakes.
Recipe by Red Star Yeast at https://redstaryeast.com/recipes/apricot-cherry-breakfast-bread/