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Apricot Cherry Breakfast Bread

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




  • 3 1/2 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 tablespoons granulated sugar
  • 2 teaspoons table salt
  • 1 cup water (120°F)
  • 2 tablespoons vegetable oil
  • 2 large eggs (room temperature)
  • 2 tablespoons dried apricots (diced)
  • 2 tablespoons dried cherries (diced)


  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon pearl sugar


  • In 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°F
  • Make 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.


Recipe by Barbara Bakes.

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Review & Comments

Irene Burk | Reply

1. The photo doesn’t look as if the bread is braided. How would I shape and bake it if I didn’t want it braided?

2. Approximately how long is the second proof?

Red Star Yeast | Reply

Hi Irene –
The dough is divided into 2 strands and twisted, not braided. However, you could divide it into three strands and braid it.
Rise time varies depending on many factors. Typically it can take 30-60 minutes, but base it on the ‘ripe’ test – lightly touching the dough with your fingertip, if the indentation remains it is ready for the oven.
Happy baking!

Carol L | Reply

4 stars
I was looking for an apricot white chocolate yeast bread recipe. I found this and substituted white chocolate chips for the cherries, milk for the water, and demerara sugar for the pearl sugar (a case of using the sugar I had on hand). My family loves it. It’s on a par with what we bought at a bakery.

Lisa K. | Reply

5 stars
This is excellent bread! I will use more fruit next time. It’s very moist, not overly sweet. My husband loved it too.

Victoria Cunningham | Reply

Lovely recipes. I can’t wait to try them

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