Agave Apricot Cinnamon Braid
1 slice per serving
_ cups all-purpose flour
_ package fast-rising yeast
_ teaspoon ground cinnamon
_ teaspoon salt
___ cup milk
___ cup agave
___ cup water
_ tablespoons butter
___ cup finely chopped dried apricot
Agave, for glaze
Agave Apricot Cinnamon Braid is from the Cook'n with Agave collection.
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In large bowl, combine 2 cups flour, undissolved yeast, cinnamon and salt. Heat milk, agave, water and butter until very warm (120° to 130°F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in apricots.
Divide dough into 3 equal pieces; roll into 12-inch ropes. Braid ropes; pinch ends to seal. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
Bake at 350°F for 25 to 30 minutes or until done. Remove from oven; brush top of loaf with agave. Remove from sheet; cool on wire rack.
BREAD MACHINE VARIATION: Measure 3 cups flour and other ingredients into bread machine pan as suggested by manufacturer. Process on dough or manual cycle. When complete, remove dough to floured surface; knead in additional flour if necessary to make dough easy to handle. Shape dough and proceed as directed above.
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