Apricot Cherry Breakfast Bread

5.0 from 1 reviews

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

Ingredients

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

Instructions

In the bowl of a stand mixer, combine 2½ 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 and tests ripe.
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.
Create egg wash by beating together 1 egg and water. Coat the top of the loaf with egg wash
and sprinkle with pearl sugar.
Bake in preheated 400°F oven 15 to 20 minutes. Cool completely before serving.
Recipe created by Barbara Bakes.