HOUSE AND HOME THE KITCHEN
Apricot Braids
1/4 cup Warm water
1 Tbs Molasses, honey or sugar
1 Tbs Dry yeast
3/4 cups Warm water
1/4 cup Oil
2Tbs Tofu, mashed
1 tsp Salt
3cups Flour
1/2cup Dried apricots, cut in small cubes
1/2cup Pecan nuts, chopped finely
1cup Apricot preserves
1Tbs Margarine
Mix warm water, molasses and yeast and let stand in a warm place for 15 minutes.
Place warm water, oil, tofu and salt in a blender and blend at medium speed.
Pour tofu/ water mixture into a mixing bowl and add yeast/water mixture to
it. Mix 3 cups of flour into this mixture and let stand for 15 minutes. Add
another 3 cups of flour to the dough and knead until smooth. Let stand in
a warm place for about 25 minutes allowing the dough to rise slightly.
Separate dough into parts and roll each part, elongating it. Braid the parts. Fill spaces between the pieces of dough with dried apricots and nuts. Leave as a long braid or make a circle with the braid to form a wreath. Bake at 375 F 45 to 50 minutes or until golden brown Paint the braided dough with apricot glaze.
Apricot glaze
Melt margarine on low heat. Add apricot preserves, stirring vigorously to prevent from sticking.