Apricot Daisy Bread

From 1978 Better Homes and Garden Cookbook

3-31/2 cups all purpose flour

1 package active dry yeast

3/4 cup milk

1/4 cup butter (or margarine)

2 tablespoons sugar

1 teaspoon salt

2 eggs

1/2 apricot preserves

2 tablespoons chopped nuts

Confectioners Icing ( recipe below)

 In  large mixing bowl combine 11/2 cups of flour and the yeast. In saucepan heat together milk,butter, sugar, and salt just until warm (115 to 10 degrees) and the butter is almost melted; stir constantly. Add to flour mixture; add eggs.

 Now the cook book says to use a mixer but I did this all by hand because I wanted to be quite. Beat at low speed for 30 seconds, scraping sides of the bowl constantly. Beat for 3 mintues at high speed. By hand Stir in as much of the remaining flour as you can with a spoon.

 Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Continue kneading till dough is smooth and elastic (5 to 8 minutes). Place in greased bowl turning coat. Cover; let rise until doubled (about 1 hour) Punch down dough; cover and let rest for 10 mintues. Transfer to greased baking sheet

 Shape into daisy coffee ring- Roll dough to a 14 inch circle. Place a glass in the center.

Make four cuts in the dough at equal intervals, cut each section into five strips.

 Twist 2 strips together; continue around circle twisting.; makes 10 twist. 

  remove glass. Remove one of the twist coil and place in center. Coil remaining twist towards 

center to form daisy design.

  Let rise until double(about 45 minutes)

Bake at 375 for 20 to 25 mintues.

 Combine preserves and nuts ; spread evenly over top of bread. Drizzle with Confectioners Icing.

    

Confectioners Icing

1 cup shifted powdered sugar

1/4 teaspoon vanilla

and enough milk to make drizzling consistency about 1 1/2 tablespoons

Mix together drizzle over Daisy bread