Recipes > Apricot Cherry Breakfast Bread Find A Store 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 Print Recipe Pin Recipe 2 Reviews IngredientsDough3 1/2 cups bread flour1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast2 tablespoons granulated sugar2 teaspoons table salt1 cup water (120°F)2 tablespoons vegetable oil2 large eggs (room temperature)2 tablespoons dried apricots (diced)2 tablespoons dried cherries (diced)Topping1 large egg1 tablespoon water1 tablespoon pearl sugar InstructionsIn the bowl of a stand mixer, combine 2 1/2 cups flour, yeast, sugar, and salt. Add warm water and oil to flour mixture. Add eggs; beat 1 minute at medium speed. Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, add more or less flour as necessary. Add dried fruit. Knead for 5 minutes until smooth and elastic.Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles in size.Punch down dough. Turn dough onto lightly floured surface. Pat into a 12×6-inch rectangle. Cut into two 3×12-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.Preheat oven to 400°FMake egg wash: beat together egg and water. Brush the top of the loaf with egg wash and sprinkle with pearl sugar.Bake for 15 to 20 minutes. Cool completely before serving. NotesRecipe by Barbara Bakes. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
