B & R FARMS RECIPES
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Hollister, CA 95023-9009
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Local Tel (831) 637-9168

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Bread
1 cup granulated sugar
1 teaspoon ground cardamom
1/2 cup butter
1 can (12 ounces) evaporated milk
2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (105 to 115F)
1/2 cup dairy sour cream
3 eggs
6 to 7 cups all-purpose flour

Filling: 2 to 2 1/2 cups water

1/4 cup brandy or water
2 cups B&R Farms dried apricots
1 egg, slightly beaten
2 tablespoons of milk
Large crystal sugar

For bread, in 2-quart saucepan stir together granulated sugar and cardamom; add butter, evaporated milk and salt. Cook over medium heat, stirring occasionally, until butter is melted, 5 to 8 minutes. Cool to warm (105 to 115F). In large mixer bowl dissolve yeast in 1/4 cup warm water; stir in warm milk mixture, sour cream, 3 eggs and 3 cups flour. Beat at medium speed, scraping bowl often, until smooth, 1 to 2 minutes. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; Let rise in warm place 1 1/2 hours. Dough is ready if indentation remains when touched.

For filling, in 2-quart saucepan combine 2 CUPS water, brandy and apricots. Cook over low heat, stirring occasionally and adding small amounts of additional water, if necessary, until apricots are tender and mixture is thickened, 40 to 45 minutes; set aside.

Punch down dough; divide in half. Let rest 10 minutes. On lightly floured surface roll one half of dough to 20 x 9-inch rectangle; cut into 3 (3-inch-wide) strips. Spread EACH strip with 1/4 cup apricot mixture within 1/2 in of edges. Bring 2-inch sides up together; pinch sides and ends tightly to seal well. Gently braid filled strips together. Place on greased large cookie sheet; form into wreath or leave as a braid. Pinch ends to seal well. Repeat with remaining dough and apricot mixture. Cover, let rise in warm place 30 minutes.

Heat oven to 350 degrees. Bake for 25 to 30 minutes or until lightly browned. (Cover with aluminum foil if bread browns to quickly.) In a small bowl stir together beaten egg and 2 tablespoons of milk. Brush breads with egg mixture; sprinkle with large crystal sugar. Continue baking for 5 to 10 minutes or until golden brown. Remove from cookie sheets; cool on wire racks.

YIELD: 2 WREATHS.

Tip for best results, bake 1 wreath at a time.

Recipe from: Great American Favorite Brand Name Cookbook