Apricot bread

Apricot bread

Ingredients/Components

• tsp lemon juice - 1 item
• oz loaf bread dough, white or wheat, thawed - 16 item
• c apricot, strawberry or raspberry spread - 1/2 item
• c apricot, peaches, blueberries or raspberries, chopped - 1/2 item
• Turn the dough out onto a lightly floured surface
• tsp milk - 2 item

How to make apricot bread:

Coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface. Divide in half. Roll each half into size of baking sheet. Spoon 1/4 cup of fruit spread down the center third of the dough within 1 inch of the ends. Sprinkle 1/4 cup of the fresh fruit over the spread. On the long sides, make 2 inch long cuts from the edges toward the center at 1 inch intervals. Alternately fold opposite strips of dough, at an angle across fruit filling. Slightly press the ends together in the center to seal. Cover and let rise in a warm place until nearly double in size. Bake at 350° for 20 minutes or until golden brown. Remove form baking sheets. Cool slightly. Drizzle with icing (recipe to follow). Serve warm.Icing:1/2 c sifted powdered sugar1 tsp lemon juice2 tsp milk In a small bowl stir all ingredients together. Mix to drizzling consistency.

Recipe categories: < 4 hours, Breads, Time to make.