posted by Fred in CO 06-27-100 10:31 AM
Apricot Almond Coffee Bread
3-1/2 to 4 Cups all purpose flour
1 pkg. quick rising active dry yeast
1 cup milk
1/3 cup butter (or margarine)
1/4 cup sugar
1/2 tsp. salt
1 egg
2/3 cup apricot jam
3 Tbsp. butter (or margarine), softened
3 Tbsp. chopped almonds
3 Tbsp. slivered almonds, toasted
Confectioner's Icing
Stir together 1-1/2 cups flour and yeast in a large mixing bowl. In a medium saucepan, heat the milk, 1/3 cup butter, sugar and salt until warm (120 to 130 degrees) and butter just melts, stirring constantly. Add to flour mixture. Add egg, beat with mixer on slow speed about 1 minute, scraping sides of bowl while mixing. Increase speed to high and beat for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in any remaining flour to make a moderately stiff dough that is smooth and elastic. Divide dough in half; shape into two balls. Cover and let dough rest 10 minutes.
While the dough is resting, combine the apricot jam, 3 tbsp. butter and chopped almonds in a small bowl.
On a lightly floured surface, roll out one ball of dough into a large rectangle (about 16" x 8"). Spread half the jam mixture on the dough. Roll up jelly roll style, beginning with the long side. Seal edge when completely rolled. With a sharp knife, cut the roll in half lengthwise. Begining in the center of a 9" round baking pan, coil one strip of split dough, cut side up. Loosely coil second strip around the first. Repeat with second ball of dough in another 9" pan.
Cover both pans and let rise in a warm place until doubled in bulk. Bake at 350 degrees for about 30 minutes or until lightly browned. Cool on wire rack, then drizzle with Confectioner's Icing and slivered almonds.
Makes 2 coffee breads.
Confectioner's Icing:
1 cup sifted powdered sugar
1 Tbsp. butter
1/4 tsp. vanilla extract
3 Tbsp. milk
Mix together to make an icing of drizzling consistency.