Cherry Apricot Tea Bread

Name: Cherry Apricot Tea Bread
Prep time: 1 h 40 min
Cook time: 15 min
Total time: 1 h 55 min
Yield: 3 loaves.
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, melted; 2 large Nellie’s Free Range 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

This recipe makes three loaves of delicious bread. My family enjoys one loaf right away, then I give one loaf to a family member or friend and freeze the other to enjoy later.—Patty Bourne, Owings, Maryland

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, melted
2 large Nellie’s Free Range 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 large bowl, dissolve yeast in water; let stand for 5 minutes. 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.
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.
Punch dough down; divide into thirds. On a floured surface, roll each third into a 15x6-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.