Cherry Apricot Tea Bread

Name: Cherry Apricot Tea Bread
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 36
Cuisine: Global
Ingredients: 14 grams packages each) active dry yeast; 57 grams butter, melted; 120 grams confectioners sugar; 227 grams package dried apricots, chopped; 2 eggs; 813 grams all-purpose flour; 454 grams jar maraschino cherries, drained and chopped; 36 servings Additional maraschino cherries and dried apricots, optional; 1 Tbsp milk; 2 teaspoons salt; 454 grams cups sour cream; 67 grams sugar; 118 milliliters warm water (110° to 115°); 473 milliliters boiling water

You can never have too many beverage recipes, so give Cherry Apricot Tea Bread a try. One serving contains 188 calories, 3g of protein, and 4g of fat. This recipe serves 36. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of maraschino cherries, eggs, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes. Users who liked this recipe also liked Oatmeal, Apricot, Walnut Soda Bread, White Chocolate Apricot Bread, and Cherry Chocolate Bread Pudding.

Instructions

In a small bowl, combine apricots and water; let stand for 1 hour.

Ingredients you will need

Apricot

Water

Equipment you will use

Bowl

Drain.

Add cherries; set aside.

Ingredients you will need

Cherries

In a large bowl, dissolve yeast in water; let stand for 5 minutes.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Add the sour cream, sugar, salt, butter, eggs and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Ingredients you will need

Sour Cream

Butter

Dough

All Purpose Flour

Sugar

Egg

Salt

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Equipment you will use

Bowl

Punch dough down; divide into thirds. On a floured surface, roll each third into a 15-in. x 6-in. rectangle.

Ingredients you will need

Dough

Punch

Roll

Place each on a greased baking sheet. Spoon a third of the filling down the center of each rectangle. On each long side, cut 1-in.-wide strips 2 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise until almost doubled, about 30 minutes.

Equipment you will use

Baking Sheet