Cherry Apricot Tea Bread Recipe

Cherry Apricot Tea Bread Recipe
Cherry Apricot Tea Bread Recipe photo by Taste of Home
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Cherry Apricot Tea Bread Recipe

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MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour 40 min. + rising Bake: 15 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour 40 min. + rising Bake: 15 min. + cooling

Ingredients

  • FILLING:
  • 1 package (8 ounces) dried apricots, chopped
  • 2 cups boiling water
  • 1 jar (16 ounces) maraschino cherries, drained and chopped
  • BREAD:
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1-1/2 teaspoons salt
  • 1/4 cup butter or margarine, melted
  • 2 eggs
  • 6-1/2 to 7 cups all-purpose flour
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • Additional maraschino cherries and dried apricots, optional

Directions

In a small bowl, combine apricots and water; let stand for 1 hour. Drain. Add cherries; set aside.
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sour cream, sugar, salt, butter, eggs and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; 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. Punch dough down; divide into thirds. On a floured board, roll each third into a 15-in. x 6-in. rectangle. 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. Bake at 375° for 15-20 minutes or until golden brown. Cover with foil if browning too fast. Cool.
Combine sugar and milk; drizzle over bread. Garnish with cherries and apricots if desired. Yield: 3 loaves.
Originally published as Cherry Apricot Tea Bread in Country Woman November/December 1996, p33

Nutritional Facts

1 slice: 177 calories, 4g fat (2g saturated fat), 24mg cholesterol, 122mg sodium, 31g carbohydrate (13g sugars, 1g fiber), 3g protein.

  • FILLING:
  • 1 package (8 ounces) dried apricots, chopped
  • 2 cups boiling water
  • 1 jar (16 ounces) maraschino cherries, drained and chopped
  • BREAD:
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1-1/2 teaspoons salt
  • 1/4 cup butter or margarine, melted
  • 2 eggs
  • 6-1/2 to 7 cups all-purpose flour
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • Additional maraschino cherries and dried apricots, optional
  1. In a small bowl, combine apricots and water; let stand for 1 hour. Drain. Add cherries; set aside.
  2. In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sour cream, sugar, salt, butter, eggs and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; 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. Punch dough down; divide into thirds. On a floured board, roll each third into a 15-in. x 6-in. rectangle. 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. Bake at 375° for 15-20 minutes or until golden brown. Cover with foil if browning too fast. Cool.
  3. Combine sugar and milk; drizzle over bread. Garnish with cherries and apricots if desired. Yield: 3 loaves.
Originally published as Cherry Apricot Tea Bread in Country Woman November/December 1996, p33

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