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Quick breads or yeast breads need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
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Blueberry Muffins Recipe
Basic Sweet Yeast Bread Recipe
Apricot Bread Filling Recipe
Date Bread Filling Recipe
Pina Colada Bread Recipe
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Herb Bread Recipe
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Honey Wheat Bread Recipe
Apricot Bread Filling
Apricot Bread Filling can be used with Basic Sweet Yeast Bread.
11 oz dried apricots
1½ cups water
¼ cup butter
1½ cup brown sugar
1 tsp vanilla
1/3 of batch Basic Sweet Bread
Put apricots in a medium saucepan with the water and bring to a boil then simmer over medium-low heat for about 20 minutes till fruit is tender and has absorbed the water.
Remove from heat and stir in the butter and mash the fruit till butter is melted. Stir in brown sugar to dissolve and add vanilla. Allow the filling to cool.
Roll out each piece into a 14x8 rectangle and put on a greased baking sheet. Spread the filling in a strip down the center lengthwise about 3 inches wide.
On each side of the filling cut from the edge of the dough to the filling at 2 inch intervals. This will result in 7 strips on each side. Bring up a strip from one side and cross the center and tuck in on the opposite side one notch down. Then do the same thing on the other side all the way down crisscrossing to make a braid.
Cover and let rise until doubled about 30 to 45 minutes. Bake at 350 for about 25 to 30 minutes, then transfer to a wire rack to cool.
Frosting: 1 cup of confectioners sugar, ¼ cup melted butter, 1 tbls cream, and 1 teaspoon vanilla. Stir till smooth.
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