Apricot Bread, a Beautiful Loaf, Abm

• 12 cup water
• 12 cup apricot preserves (I used apricot fusion)
• 14 cup soft butter
• 1 egg, beaten
• 1 teaspoon salt
• 1 teaspoon grated lemon peel
• 3 12 cups bread flour (I used AP flour)
• 2 14 teaspoons active dry yeast
• dried apricot, diced
• dried cranberries
• chopped nuts (optional)

1. Follow the instructions that came with your bread machine for dough cycle.
2. After raising, Cut dough in half, add fruit to one half.
3. Roll into logs and twist them together.
4. Put in well-sprayed large bread pan.
5. Brush with egg wash for a beautiful finish.
6. Bake at 350 for 30-35 minutes.
7. Cooking Tip: Because different preserves have different consistencies, its a good idea to check on this bread after five or ten minutes of kneading.
8. Just pop the top of the bread machine and see how the dough is doing.
9. It should be a smooth, round ball.
10. If its too dry add liquid a tablespoon at a time until it looks OK.
11. If it looks too wet, add flour a tablespoon at a time until it looks OK.
12. Most of the time though, the above amounts should be just right.

water, apricot preserves, butter, egg, salt, bread flour, active dry yeast, apricot, cranberries, nuts

Taken from www.food.com/recipe/apricot-bread-a-beautiful-loaf-abm-406759 (may not work)