Agave Apricot Cinnamon Braid

Serves: 24

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
   _ egg
   ___ cup finely chopped dried apricot
   Agave, for glaze

* Receive The Full Recipe By Email *
Agave Apricot Cinnamon Braid is from the Cook'n in with Agave collection. Order this CD right now OR enter your name and email address below and we will send you the full recipe.

We will also send you a monthly free agave recipe via email but you will never receive spam (unsolicited email) from GlobalGoods.com and we won't give your email address to anyone. You can unsubscribe at any time.

First Name:
Last Name:
Email Address:

Agave Apricot Cinnamon Braid is from the

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.

Click here to learn more about AGAVE NECTAR

Click here to learn more about MEXICAN VANILLA