Today I made Apricot Bread!
1/4 oz (1 envelope) dry yeast, 4-5C flour, 1 egg, 1/4C warm water (110-115 degrees F), 6T butter, softened, 6T fat-free sour cream, 2/3C apricot preserves
Place yeast in bowl.
Pour warm water over yeast and stir to dissolve.
Wait a couple of minutes. Water should get murky and yeast should look like smudges.
Stir in sugar.
Add butter. Add egg. Stir in sour cream. The butter need not be fully incorporated into the batter. Try to make sure small clumps of it are evenly distributed. Add 4 cups flour. Mix until smooth. Add enough flour to form dough into an elastic ball that is still slightly sticky. Place in a greased bowl. Turn ball over once. Cover bowl in plastic wrap and refrigerate overnight. Punch down dough. Knead a few times on lightly floured board. Roll out into two rectangles, approximatley 6″X10″. Place on greased cookie sheet. Spread apricot preserves on top of rectangles.
Fold in half lengthwise and seal edges. Cover loosely in plastic wrap and let rise about an hour.
Remove plastic wrap.
Bake at 375F for 20-25 minutes or until golden brown.