1 slice per serving
3 cups all-purpose flour
1 package fast-rising yeast
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup milk
1/4 cup agave nectar
1/4 cup water
3 tablespoons butter
1 egg
1/2 cup finely chopped dried apricot
Agave, for glaze
 Agave Apricot Cinnamon Braid is from the Cook'n with Agave collection. Click here to get this CD with over 300 Agave Recipes right now!
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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.
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