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Cranberry Apricot Breakfast Bread

Cook Time20 mins
Total Time20 mins
Course: Breads
Servings: 1 loaf
Author: Barbara Schieving

Ingredients

  • 3 ½ cups bread flour
  • 2 ¼ teaspoon 1 package Red Star Active Dry Yeast
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 cup water 120°
  • 2 tablespoons vegetable oil
  • 2 eggs room temperature
  • 2 tablespoons dried apricots diced
  • 2 tablespoons dried cherries diced
  • 1 egg
  • 1 tablespoon of water
  • 1 tablespoon pearl sugar

Instructions

  • In the bowl of a stand mixer, combine 2 ½ 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 12 x 6-inch rectangle. Cut into two 3 x 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.
  • 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° oven 15 to 20 minutes. Cool completely before serving.